Quick Pickled Red Onions
I credit the queen, Deb Perelman, for creating my pickled red onion obsession. She uses them here and there when a dish needs a punch of sour and brightness. This is my favorite version for tacos or anything Tex-Mex. The little bit of jalapeño gives them the slightest kick, but they can also be omitted if you prefer.
Yield: 2 cups
I love having pickled red onions on hand. They elevate any sandwich, eggs or cheese and crackers snack to something that feels elegant. I like to make a batch at the beginning of the week and throw them on anything I can think of.
In a medium bowl, whisk together vinegar, water, salt and sugar until fully dissolved.
Stir onion and jalapeño slices into pickling liquid. Toss to make sure they are coated with the liquid; they will not be fully submerged.
Cover and refrigerate for at least 30 minutes and up to 24 hours.
Ingredients
Directions
In a medium bowl, whisk together vinegar, water, salt and sugar until fully dissolved.
Stir onion and jalapeño slices into pickling liquid. Toss to make sure they are coated with the liquid; they will not be fully submerged.
Cover and refrigerate for at least 30 minutes and up to 24 hours.
Notes:
- Pickles will keep in the fridge for 3-4 days.
- Optional jalapeño substitutions: thinly sliced fresh ginger, 1 teaspoon whole spices (such as coriander, fennel or peppercorns), 1 teaspoon chili garlic paste.
- You can replace the vinegar with another acid for a different flavor profile (such as lemon juice, rice vinegar, red wine vinegar or sherry vinegar).
Uses for Pickles:
- On sandwiches, wraps or tacos
- With roasted or grilled meat, pulled pork or grilled fish
- Chopped and stirred into tuna, egg or chicken salad
- With fried rice, frittatas or scrambled eggs
- Use the brine as the acid in a vinaigrette
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