Quick Zippy Pickled Red Onions
Bright pink, tangy quick-pickled red onion ribbons made with apple cider vinegar, lime juice, and spices.
Ingredients
- •1 large red onion, very thinly sliced
- •0.5 cup apple cider vinegar
- •0.5 cup water
- •2 tablespoon fresh lime juice
- •1.5 tablespoon granulated sugar
- •1 teaspoon fine sea salt
- •1 garlic clove, peeled and smashed
- •0.5 teaspoon whole black peppercorns
- •0.25 teaspoon crushed red pepper flakes
- •1 bay leaf
Instructions
- 1.
Tightly pack the thinly sliced red onions into a clean 16-ounce heatproof glass jar along with the smashed garlic clove, black peppercorns, crushed red pepper flakes, and bay leaf.
- 2.
In a small saucepan, combine the apple cider vinegar, water, fresh lime juice, sugar, and sea salt.
- 3.
Heat the brine mixture over medium heat, stirring occasionally, just until the sugar and salt have completely dissolved and the liquid begins to gently simmer (about 2 to 3 minutes).
- 4.
Carefully pour the hot pickling brine over the onions in the jar, pressing down lightly with a spoon to ensure all the onion ribbons are fully submerged.
- 5.
Allow the jar to sit uncovered at room temperature for 25 to 30 minutes. The onions will soften slightly and quickly turn a bright, translucent magenta-pink.
- 6.
Seal with a tight-fitting lid and transfer to the refrigerator to chill before serving on tacos, burgers, bowls, or salads.
Tips
- 💡Use a mandoline slicer to achieve paper-thin, uniform ribbons that pickle and soften evenly.
- 💡For a slightly sweeter pickled onion, increase the sugar to 2 tablespoons, or swap it for mild honey or agave nectar.
- 💡These pickled red onions can be stored in the refrigerator in an airtight glass container for up to 3 weeks.
Recipe from TheCookbook.ai
Created by Shannon Williams