Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 bay leaf
Special equipment needed:
- Mason jar or other airtight container
Step-by-step instructions:
1. In a small saucepan, combine the apple cider vinegar, sugar, salt, peppercorns, and bay leaf. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved.
2. Place the sliced red onions in a mason jar or other airtight container.
3. Pour the hot vinegar mixture over the onions, making sure they are completely covered.
4. Let the onions cool to room temperature, then cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate for storage.
Serving size:
Makes about 2 cups of pickled onions.
Nutritional information:
Serving size: 1/4 cup
Calories: 25
Total fat: 0g
Sodium: 590mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugars: 5g
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 granulated sugar.
- Whole cloves or mustard seeds can be used instead of black peppercorns.
Variations:
- Add sliced jalapeños or other hot peppers for a spicy kick.
- Use white onions or shallots instead of red onions.
- Add herbs like thyme or rosemary for additional flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the onions thinly and evenly.
- Let the onions cool to room temperature before refrigerating to prevent the jar from cracking.
- These pickled onions will keep in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickled onions in an airtight container 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 on top of tacos, sandwiches, or salads for a tangy and colorful garnish.
Garnishes:
Fresh herbs like cilantro or parsley can be used as a garnish for the pickled onions.
Pairings:
These pickled onions pair well with grilled meats, roasted vegetables, and creamy dips like hummus or tzatziki.
Suggested side dishes:
Serve these pickled onions alongside grilled corn on the cob, roasted sweet potatoes, or a simple green salad.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavors.
- If the onions are too crunchy, let them sit in the pickling liquid for a few more hours or overnight.
Food safety advice:
Make sure to use a clean and sterilized jar or container to prevent any bacteria from growing. Always refrigerate pickled foods to prevent spoilage.
Food history:
Pickling has been used as a method of food preservation for centuries. It was especially popular before refrigeration was widely available.
Flavor profiles:
These pickled onions are tangy, sweet, and slightly salty with a hint of black pepper and bay leaf.
Serving suggestions:
Serve these pickled onions as a condiment or garnish for a variety of dishes, from tacos to sandwiches to salads.
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