Description
A quick and easy recipe for tangy and spicy Quick Pickled Red Onions, perfect for adding a burst of flavor to tacos, sandwiches, salads, and burgers. These pickled onions are made with a simple apple cider vinegar brine infused with spices and jalapeño, ready in just minutes and best after a few hours of refrigeration.
Ingredients
Scale
Pickling Ingredients
- 1 large red onion, 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 small jalapeño, thinly sliced
- 1 bay leaf
Instructions
- Slice the Onion: Peel the red onion and slice it thinly using a sharp knife or a mandoline slicer to ensure even cuts.
- Pack the Jar: Tightly pack the onion slices into a clean glass jar or heatproof container along with sliced jalapeño, whole peppercorns, mustard seeds, red pepper flakes, and bay leaf.
- Prepare the Brine: In a small pot, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat while stirring until the sugar and salt completely dissolve, about 2 to 3 minutes.
- Pour the Brine: Remove the vinegar mixture from heat and immediately pour the hot brine over the onions and spices, ensuring the onions are fully submerged.
- Press Down Onions: Use the back of a spoon to gently press the onions down if needed to keep everything covered with the brine.
- Cool: Let the jar cool to room temperature, uncovered.
- Refrigerate: Seal the jar with a lid and refrigerate. The onions will start to develop flavor in about 30 minutes, but taste best after a few hours.
- Store and Use: Store pickled onions in the refrigerator for up to 2 weeks. Use as a flavorful topping on tacos, sandwiches, salads, or burgers.
Notes
- Use a mandoline slicer to achieve uniform thin slices and speed up preparation.
- Adjust the amount of jalapeño or red pepper flakes to control the spiciness.
- For a sweeter pickle, increase the sugar by 1 teaspoon.
- Ensure onions are fully submerged in brine to prevent spoilage.
- Best stored refrigerated and consumed within 2 weeks for optimal freshness.
