Pickled Red Onions
Quick-pickled red onions that make everything better -- tacos, bowls, sandwiches.
Timing: 30 mins
Pickled Red Onions
Quick-pickled red onions that make everything better -- tacos, bowls, sandwiches.
Timing: 30 mins
Key move
Ensure the vinegar brine is steaming hot before pouring over the sliced onions; this heat is crucial for softening them and initiating the pickling process.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 6Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/1)
The Pantry (0/1)
The Finish (0/2)
My onions are still hard and taste raw after sitting.
Ah, it sounds like the brine in Step 1 wasn't quite hot enough when you poured it over the onions.
These onions are mushy and the color has faded.
That can happen if the onions were cut a bit too thick initially, or if the brine boiled too aggressively for too long, making it overly hot.
Chef's Notes
For thinner slices, use a mandoline. Be careful!
Press onions down in the jar to ensure they are submerged in brine.
Delicious on tacos, salads, sandwiches, or avocado toast.
Add a pinch of red pepper flakes to the brine for a spicy kick.
The Method
SLICE
Slice onions thin.
Onions are thinly sliced.
BRINE
Heat vinegar + water (1 cup) + salt (+ sugar (1 tbsp)) until steaming and dissolved.
Vinegar mixture is steaming hot and all solids are dissolved.
PACK
Put onions in a jar. Pour hot brine over.
Onions are in a jar and fully submerged in hot brine.
REST
Cool 30 minutes for "quick pickle," 2 hours for full bite.
Onions have rested for the specified time and are cool enough to handle.
STORE
Refrigerate.
Pickled onions are stored in the refrigerator.
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