Pickled Red Onions
If you are preparing kebabs or any Western Asian, Mediterranean, Armenian, Turkish or Iranian dish, pickled red onions is alway a great choice to accompany your amazing dish! Heck, they are even great on tacos! Especially fish or seafood tacos!
Things to know:
How do you make pickled red onions?
Place your sliced onions in a jar along with vinegar, salt and sugar, allow them to sit for 24 hours in a refrigerator and you will have yourself some pickled red onions!
How long will pickled red onions last?
Homemade pickled red onions will last in a refrigerator for 2 weeks to 2 months!
What are some common mistakes when pickling onions?
Too much sugar! The brine needs to be salty, not syrup. Also, just using vinegar will give you a way too sharp taste.
What is the best vinegar to use for pickled onions?
White distilled vinegar, rice vinegar, white wine vinegar or apple cider vinegar works great. A combination is fine, too.
Choosing Your Vinegar
Distilled White Vinegar: This is a classic choice because it is neutral in flavor and maintains the bright, vibrant color of the pickled ingredients.
Apple Cider Vinegar: A great option for adding a more complex, fruity flavor to your pickles. It also contributes a warm, amber color to the brine.
Other Options:
Rice Vinegar: A good choice for Asian-inspired pickles due to its mild flavor and light color.
Specialty Vinegars: Vinegars like white balsamic, sherry, or champagne vinegar offer unique flavors but are often more expensive and may be reserved for special recipes or smaller batches
Do you have to use sugar when pickling red onions?
You do not and you can substitute maple syrup or honey if you wish.
What is the 321 method of pickling?
3 parts vinegar: 2 parts water: 1 part sugar—with the addition of salt and spices.
Ingredients:
½ cup apple cider vinegar
1 T sugar
1½ t kosher salt
1 red onion, thinly sliced
1. Combine ingredients in a bowl or Mason jar and refrigerate for at least an hour, but 24 hours is preferred. ENJOY!
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