In case you are unaware, pickled red onions may be one of the best condiments of all time. They go great on everything from Buddha bowls and tacos to falafels and salads. They have a powerful bite to them, and the each bite bursts with a briny, vibrant flavor. Pickled onions offer wonderful acidic flavor, balanced with an underlying sweetness. In this recipe, the combination of spices, vinegar, and aromatics form a harmonious, flavorful marriage. In fact, you may find that these pickled onions become a staple in your fridge. We don’t blame you if you make a new batch every week! That’s how amazing they are.
This recipe calls for both red wine vinegar and apple cider vinegar. The combination of these two vinegars establishes as unique tang, undercut with a subtle briny sweetness. Don’t worry, though, because they won’t overpower whatever you put them on.
When it comes to cutting the onions, we recommend using a mandoline, unless you are a pro chef with incredible knife skills. A mandoline will ensure that all slices are the same, which helps with pickling time. This recipe also calls for a serrano pepper, but you don’t have to add that if you aren’t a fan of spicy foods. A dash of chili flakes can also offer a hint of heat to the pickled onions.
- Prep Time:5m
- Cook Time:10m
- Total Time:15m
- Serves: 4 servings
- Category: Condiments, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 large red onion, thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1/3 c red wine vinegar
- 1/4 c apple cider vinegar
- 1/2 c filtered water
- 1 tbsp. grade A maple syrup
- 1 1/2 tsp. sea salt
- 1/8 tsp. allspice
- 6 black peppercorns
- 1 tbsp. thinly sliced serrano (optional)
Instructions
- Add the sliced onions and garlic to a heat-safe glass jar and set aside.
- Place a small saucepan over medium heat and pour in the red wine vinegar, apple cider vinegar, water, maple syrup, sea salt, allspice, and peppercorns.
- Stir the mixture and allow it to heat through until the salt dissolves. This should take about 8-10 minutes.
- Remove the pickling brine from the heat and allow it to cool for five minutes. Carefully pour it into the heat-safe jar with the onions and garlic. If you want to add spice, now is the time to add the peppers or chili flakes.
- Screw the top on the jar, shake it up, and place it in the fridge for an hour to cool.
- Once cooled, remove from the fridge and enjoy. You can store the pickled onions in an airtight jar. Just make sure that liquid fully submerges the onions. You can add a little extra red wine vinegar and water if necessary.
- You can store them in the jar in the fridge for up to two to three weeks.
