Easy Zesty Pickled Red Onions
Tangy and vibrant pink quick-pickled red onions made with lime juice, vinegar, and a hint of sweetness.
Ingredients
- •1 large red onion, very thinly sliced
- •0.5 cup apple cider vinegar
- •0.5 cup water
- •0.25 cup fresh lime juice
- •1.5 tablespoon granulated sugar
- •1 teaspoon fine sea salt
- •1 clove garlic, peeled and smashed
- •0.5 teaspoon whole black peppercorns
- •0.25 teaspoon red pepper flakes
Instructions
- 1.
Slice the red onion thinly using a mandoline or a sharp chef's knife, then pack the slices firmly into a clean 16-ounce glass mason jar.
- 2.
In a small saucepan, combine the apple cider vinegar, water, fresh lime juice, sugar, fine sea salt, smashed garlic clove, black peppercorns, and red pepper flakes.
- 3.
Heat the mixture over medium heat, stirring occasionally, just until the liquid simmers and the sugar and salt have fully dissolved (about 2 minutes). Remove from heat immediately.
- 4.
Carefully pour the hot pickling liquid over the onions in the jar, ensuring the onion slices are completely submerged. Press down gently with a spoon if necessary.
- 5.
Allow the jar to cool uncovered at room temperature for 25 to 30 minutes, during which time the onions will soften and turn a vibrant bright pink.
- 6.
Tightly seal the jar with a lid and place in the refrigerator. Use immediately or chill before serving over tacos, salads, grain bowls, or sandwiches.
Tips
- 💡Using a mandoline gives you uniform, razor-thin slices that pickle rapidly and maintain a crisp-tender bite.
- 💡The addition of fresh lime juice elevates the citrus zest and complements rich foods like carnitas, grilled meats, and avocado toast.
- 💡Keep refrigerated in a sealed glass container; they will stay fresh, crisp, and vibrant for up to 3 weeks.
Recipe from TheCookbook.ai
Created by Shannon Williams