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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.
Print Recipe

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.