Pickled red onions are an easy refrigerator condiment made with thinly sliced red onions, apple cider vinegar, hot water, honey and whole spices. They need about 10 minutes to prepare and then they head to the fridge. They add bright flavor to burgers, salads, sandwiches, tacos and bowls.
How to Keep Onions Fresh
When I pick up an onion, I pay attention to the skin. Store whole onions in a cool, dry, well-ventilated basket or container, and keep onions and potatoes in separate storage areas. After I bring them home, if one sounds especially dry and crinkly or looks as though it is beginning to dehydrate, I use that onion first. You can learn more about storing onions and potatoes in this video.
If you have onions that look like they are drying out, they are perfect to use for these pickled onions to ensure that none of them go to waste. You can learn all of my tips for washing and storing produce items, as well as over 40 recipes for using produce in my book the Zero Waste Produce Guide. It is available as a downloadable eBook and hardcover version in The Cross Legacy Shop.
Preparing Onions
When preparing the onions for this recipe, you can slice the onions by hand or use a mandolin similar to this one. A wide mouth quart jar takes about two onions to fill. You can use a jar weight to keep the onion below the liquid in the jar while they are pickling.
How to Serve Pickled Onions
We enjoy pickled onions on hamburgers in the summer months. Mike makes a batch of homemade hamburgers ahead of time that we can enjoy all summer long. You can see his recipe here. They can also be added to salads, tacos, and sandwiches.
Pickled Onions
Ingredients
- 1 medium red onions, thinly sliced
- ½ cup apple cider vinegar labeled 5% acidity
- ½ cup water
- 1 T honey or pure maple syrup
- ½ teaspoon pickling salt or kosher salt
- 1-3 T whole black peppercorns
Instructions
- Pack the thinly sliced onions into a clean 1-quart glass jar.
- Combine the vinegar, water, honey and salt in a small saucepan. Bring the full brine to a simmer, stirring until the honey and salt dissolve.
- Add the peppercorns and any optional whole spices to the jar.
- Carefully pour the warm brine over the onions. Press the onions beneath the liquid with a clean utensil. Add a glass fermentation weight if needed.
- Cover the jar, let it cool briefly and refrigerate.
- Wait at least 24 hours before serving. The flavor and color will deepen over the next few days. Keep refrigerated and use within 3 months.
Leave a Comment