The Goddess adores pickled things and this is a favorite. These are fast, easy and delicious. It’s is one of “those” condiments. You want to have a jar of these beauties in the fridge at all times. There are so, so, so many ways to use Pickled Red Onions. There is a plethora of recipes on-line for pickled red onions. It’s a very prevalent ingredient in South American cooking, and it should be part of your considerable repertoire, too. Sometimes this type of “pickle” is referred to as a “quick pickle”. Because, well…they are quick. You can have these in the jar and in the fridge in under ten minutes. And you can use them within hours. No waiting for weeks. They keep reasonably well, too. But, I’m usually fishing out the last bits to
put on some creation…Hamburgers. BLT’s. Scrambled eggs. Tacos. The list is pretty much endless. What’s not to love? People who aren’t huge onion fans…yes, Virginia, they walk among us…enjoy these. The pickling takes the “edge” off of the onion. There’s another bonus to this…that pickling juice is a wonderful brine for fried chicken or as a base for a vinaigrette.
Sweet, Pickled Red Onion
- 1 1/2 cups red onion, thinly sliced (about 1 large onion)
- 3/4 cup water
- 1/2 cup cider vinegar
- 1 tablespoons maple syrup, honey or sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon lightly crushed whole peppercorns
- 1 small hot chile (optional)
Place onions in a 2-cup jar; a wide-mouthed canning jar is perfect.
Combine the water and vinegar; bring to the boil. Meanwhile, pour the maple syrup, salt, peppercorns and chile, if using, over the sliced onions. Pour the boiling liquid over the onions, secure lid and shake like mad for 1 minute. Let the onions sit for at least 2 hours before using. Store in the fridge. Will keep for at least a week. Use with abandon!
NOTE: This works well for sliced shallots. You don’t really need to use red onions; you may use regular onions, but aren’t the red ones so pretty?
Sweet, Pickle Red Onion Recipe©Marcia Lahens 2021. All rights reserved.