Description
Quick Pickled Red Onions are an easy and tangy condiment made by soaking thinly sliced red onions in a hot vinegar-based brine infused with spices and jalapeño for a subtle kick. Ready in just minutes, they add a bright, zesty flavor to tacos, sandwiches, salads, and burgers.
Ingredients
Scale
Pickling Ingredients
- 1 large red onion, thinly sliced
- 1 small jalapeño, thinly sliced
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Slice the Onion: Peel the red onion and slice it thinly using a sharp knife or mandoline slicer to ensure even, crisp cuts.
- Prepare the Jar: Pack the onion slices tightly into a clean glass jar or heatproof container along with the sliced jalapeño, whole peppercorns, mustard seeds, red pepper flakes, and bay leaf.
- Make the Brine: In a small pot, combine the apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 2-3 minutes.
- Pour Over Onions: Remove the hot vinegar mixture from heat and immediately pour it over the onions and spices, making sure the onions are fully submerged.
- Press and Cool: Press the onions gently with the back of a spoon to ensure they are submerged. Allow the jar to cool to room temperature uncovered.
- Refrigerate: Once cool, seal the jar with a lid and refrigerate. The onions will develop flavor within 30 minutes but improve significantly after a few hours.
- Storage: Store the pickled onions in the refrigerator for up to 2 weeks. Use as a tangy topping for tacos, sandwiches, salads, or burgers.
Notes
- For even thinner slices, use a mandoline slicer carefully.
- If you prefer less heat, omit or reduce the jalapeño and red pepper flakes.
- The pickled onions taste best after at least a few hours but can be enjoyed after 30 minutes.
- Always use a clean jar to prevent spoilage and ensure freshness.
- If the onions are not fully submerged, the top slices may not pickle evenly.
