Pickled red onions are a vibrant and flavorful condiment made by soaking thinly sliced red onions in a mixture of vinegar, water, sugar, and salt. This process infuses the onions with a tangy, slightly sweet taste while softening their texture. The result is a beautiful, bright pink garnish that adds a zesty kick to a variety of dishes, from tacos and salads to sandwiches and burgers. Their unique flavor profile and crunchy texture make them a versatile addition to many meals, enhancing both taste and presentation.
Pickled Red Onions
Pickled red onions have a rich and varied history, appearing in many culinary traditions worldwide. In Mexican cuisine, they are known as cebollas encurtidas and are often pickled in a mix of citrus juices and vinegar, frequently used as a garnish or condiment. They are especially popular in the Yucatán region, where they are typically pickled in bitter orange juice. In the United States, pickled red onions have gained popularity as a trendy addition to various dishes, appreciated for their tangy flavor and vibrant color. This versatile condiment has evolved over time, adapting to local tastes and ingredients while maintaining its essential appeal.
Equipment
- 1 Pickling jar
Ingredients
- 1 medium Red onion thinly sliced
- 2 tbsp Sugar
- 1 clove Garlic
- 1 tsp Salt
- Peppercorns black, whole
- 1/2 cup Apple Cider Vinegar
- 1 cup Water
Instructions
- Blanch onion slices for 1 minute in boiling water. Remove onions from boiling water and rinse with cold water. Set aside.
- Add all remaining ingredients to a Mason jar, secure lid, and shake to incorporate.
- Add onions to jar, seal, and store in the refrigerator for 2 – 3 days.