Ingredients with Measurements:
- 2 large red onions, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
Special equipment needed:
- Glass jar with lid
Step-by-step instructions:
1. In a small saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, and bay leaf. Bring to a boil over medium heat.
2. Add the sliced onions to the boiling mixture and stir to combine.
3. Reduce heat to low and let the mixture simmer for 5 minutes.
4. Remove from heat and let the mixture cool to room temperature.
5. Transfer the mixture to a glass jar with a lid and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling and refrigeration for storage.
Serving size:
This recipe makes about 2 cups of pickled onions.
Nutritional information:
Serving size: 1 tablespoon
Calories: 5
Total fat: 0g
Sodium: 75mg
Total carbohydrates: 1g
Dietary fiber: 0g
Total sugars: 1g
Protein: 0g
Substitutions for ingredients:
- White vinegar or rice vinegar can be used instead of apple cider vinegar.
- Honey or maple syrup can be used instead of sugar.
- White or yellow onions can be used instead of red onions.
Variations:
- Add sliced jalapeños or other hot peppers for a spicy kick.
- Add garlic cloves or fresh herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the onions thinly and evenly.
- Let the mixture cool completely before transferring to the glass jar to prevent the jar from cracking due to temperature changes.
- The longer the onions sit in the pickling liquid, the more flavorful they will become.
Storage instructions:
Store the pickled onions in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickled onions are meant to be served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled onions as a condiment for sandwiches, tacos, or burgers. They can also be used as a topping for salads or as a garnish for cocktails.
Garnishes:
Fresh herbs like parsley or cilantro can be used as a garnish for the pickled onions.
Pairings:
Pickled onions pair well with grilled meats, roasted vegetables, and creamy dips.
Suggested side dishes:
Serve the pickled onions alongside grilled corn on the cob, roasted sweet potatoes, or a simple green salad.
Troubleshooting advice:
- If the pickling liquid is too strong or acidic, dilute it with more water or sugar.
- If the onions are too crunchy, let them sit in the pickling liquid for a longer period of time.
Food safety advice:
Make sure to use a clean and sterilized glass jar for storing the pickled onions. Keep them refrigerated at all times and discard if they appear moldy or have an off smell.
Food history:
Pickling has been used as a method of food preservation for centuries. Pickled onions are a popular condiment in many cultures, including British, Mexican, and Indian cuisines.
Flavor profiles:
Pickled onions are tangy, sweet, and slightly acidic with a crunchy texture.
Serving suggestions:
Serve the pickled onions as a condiment or garnish for various dishes.
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