Pickled Red Onions

What’s Cooking in Gail’s Kitchen? Table Food: Pickled Red Onions! What’s the buzz over pickled red onions? This relatively new condiment seems to be grabbing center stage with pizza, burgers, and tacos. True, the raw red onion can come across a lot more potent than its yellow cousin. Some even consider it bitter. I find it very appealing when sliced razor thin. Now you have another alternative. When pickled, their tangy sweetness becomes so unique it may appear as though a secret ingredient suddenly turned the dish into a gourmet delight. Before long pickled red onions may find themselves as popular as ketchup and mustard.

PICKLED RED ONIONS

Ingredients:

1 red onion

1 cup apple cider vinegar

1/2 cup garlic wine vinegar

1/4 cup sugar

1 teaspoon kosher salt

1/8 teaspoon allspice

1/8 teaspoon red pepper flakes

Instructions:

Slice the top and bottom off the onion. Slice onion in half from top to bottom. Remove outer skin; discard. Slice red onion into half moons, about 1/8” thick. In a medium sauce pan, whisk together apple cider vinegar, garlic wine vinegar, sugar, and kosher salt. Place over medium-high heat. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add sliced onions to the pan; gently stir to combine. Allow mixture to cool completely at room temperature, stirring occasionally. Pour into a glass container. Cover tightly with a lid. Refrigerate overnight. Store in refrigerator for up to one month.

20 thoughts on “Pickled Red Onions”

  1. Thank you, Gail, for writing about red onion and apple vinegar, the much-loved daily part of my salad.
    Although large portions of various crisp lettuce leaves, shredded carrots, sweetcorn, watercress, extra virgin olive oil, raw garlic cloves, and added red onion and apple vinegar, are raw, and nothing is pickled, the effect is the same – delicious and healthy!

    Joanna

    Liked by 1 person

    Reply

  2. We think of red onions as being ‘sweeter’ than their yellow cousins and use them all the time! I like the idea of pickling them. Must give this recipe a go! 😋😋 😘

    Liked by 1 person

    Reply

Leave a reply to Gail Cancel reply