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Pickled Red Onions

Pickled Red Onions with Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich) in the Background

When I was a kid I did not like onions but now they are a staple in both my pantry and in my cooking. In fact it is rare that I have less that two different kinds of onions on hand. I am always looking for new ways to enjoy onions and I caught a lucky break in that my next project required pickled onions and I could not wait to try them out. Pickled red onions are pretty easy to make yourself where you pretty much just slice the onions and store them in a vinegar solution. You can use any type of vinegar and depending on how tangy you want it you can water it down a little. To your base vinegar solution you can add flavouring salt, sugar or spices such as pepper, bay leaves, cloves cinnamon, etc. I decided to go with a basic pickled red onion for my first go at it and it turned out great! The onions are ready after a few hours of sitting in the vinegar but they only get better with age. After sitting in the pickling solution the onions turn a nice pink colour and they really mellow out nicely! Pickles red onions are so good and I can't wait to use them!

Pickled Red Onions

(makes 2 cups)
Printable Recipe

Ingredients:
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon salt
1 pinch red pepper flakes
1 bay leaf
1 large red onion (peeled, sliced and divided)

Directions:
1. Heat the vinegar, water, sugar, salt, red pepper flakes and bay leaf in a saucepan until the sugar has disolved.
2. Pour the mixture over the onions in a jar and let cool completely.
3. Store in the fridge until ready to use.


Use in:
Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich)
Butter Chicken Burritos
Blackened Catfish Tacos
Carnitas Tacos
Carnitas Eggs Benedict
Moroccan Grilled Chicken Sandwich with Preserved Lemon Tapenade and Harissa Mayo
Moroccan Chicken Manchego Melt

Similar Recipes:
Mexican Pickled Red Onions
Pickled Green Tomatoes
Vietnamese Pickled Carrots and Daikon Radish

15 comments:

Anonymous said...

Oh yum! Try same with turnips.

Pam said...

I've been looking for just this recipe!

katiez said...

What a great idea! I make pickled beets in a similar way, but this will be great with barbevue season starting.

Joanne said...

I made a pickled red onion recipe not so look ago that used coriander, mustard, seeds, and a whole lot of spices. You might want to give it a try if you liked these!

~RED~ said...

Looks wonderful! I can taste them noew ;)

Catering Equipment said...

Onion is so versatile and a great condiment with lots of other food. Your onion pickle looks and sounds delicious. Thanks for the great receipe.

Cynthia said...

Ummmm, pickled onions, they taste good on everything!

Cara said...

oooh I really need to try this. One of the best salads I had in a restaurant recently had spinach, beets, goat cheese, candied nuts, chickpeas, tomatoes, asparagus, and pickled onions - the onions totally made it!

home based businesses said...

I like eating raw onions. I don't know why I just like it.

mary said...

These look delicious. They are definitely on my list to pickle.

haleysuzanne said...

Bookmarked! I love making a quick red onion pickle called salsa criolla that is used in a lot of Latin American cooking. I often serve it with tostones, pork tacos, and yuca frita. I've never thought of pickling the onions longer, though, and possibly storing them in the fridge to use for a bit. Lovely!

Catering Equipment said...

Interesting blog. It would be great if you can provide more details about it. Thanks you

Sandra said...

I just made these today. Mine aren't nearly as bright of red, but you can see my post here http://homeschoolingjasmine.blogspot.com/2011/10/pickled-red-onions.html

Sandra said...

I did try them straight from the jar, but I do think they will be really good on a sandwich. I bookmarked a ton of your recipes to try.

SundayAtTheGiacometti's said...

Hi Kevin,
I had some red onions marinated in vinegar in a Cuban restaurant while in Miami.. They were fabulous. Have you ever had them just with red vinegar or sherry vinegar? Why do I have to add water? Is there a reason other then a stronger taste? thanks. Barbara, Sunday at the Giacomettis

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