Vegetables: Quick Pickled Red Onions
Quick pickled red onions are a vibrant, tangy condiment that adds a zesty kick to tacos, sandwiches, salads, and more. This technique is perfect for home cooks looking to elevate their dishes with minimal effort. The process involves submerging thinly sliced red onions in a simple brine of vinegar, water, sugar, and salt. The acidity of the vinegar transforms the onions, mellowing their sharp bite into a delightful crunch with a hint of sweetness. Unlike traditional pickling methods that require canning, quick pickling takes mere minutes to prepare and just 30 minutes to an hour for the onions to soak up the flavors. This method preserves the onions' beautiful magenta hue while infusing them with a refreshing tang. Quick pickled red onions are versatile, easy to make, and can be customized with additional spices like chili flakes or cumin seeds. Whether you're prepping for a weeknight dinner or planning a weekend brunch, mastering this technique will impress your guests and inspire your cooking.
Notes
The science behind quick pickling lies in the acetic acid of the vinegar, which breaks down the onion's cell walls, softening their texture while preserving their crunch. This process also inhibits microbial growth, making quick pickled onions safe to eat within a week when stored in the fridge. To troubleshoot, ensure your onions are fully submerged in the brine to prevent discoloration. If the brine cools too much before pouring, gently reheat it to ensure the onions absorb the flavors effectively. Always use clean utensils to avoid contamination. For storage, keep the pickled onions in an airtight container in the refrigerator for up to one week. They can be made ahead and stored in their brine for convenience.
Steps
- 1 Peel and thinly slice 1 medium red onion.
- 2 In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 teaspoon salt.
- 3 Heat the mixture over medium heat until the sugar and salt dissolve completely.
- 4 Remove the saucepan from heat and let the brine cool for about 5 minutes.
- 5 Pack the sliced onions into a heatproof bowl or jar.
- 6 Pour the warm brine over the onions, ensuring they are fully submerged.
- 7 Let the onions cool to room temperature, then cover and refrigerate for at least 30 minutes.
- 8 Drain the onions before using, reserving the brine for future batches if desired.
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