Pickled Red Onions
+in+the+Background+500.jpg "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)
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.
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
Similar Recipes:
Mexican Pickled Red Onions
Pickled Green Tomatoes
Vietnamese Pickled Carrots and Daikon Radish
|
Does this recipe look tasty? Never miss a new recipe! Subscribe to the newsletter and get a free copy of the eBook: The Best of Closet Cooking! |
|
15 comments:
Oh yum! Try same with turnips.
I've been looking for just this recipe!
What a great idea! I make pickled beets in a similar way, but this will be great with barbevue season starting.
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!
Looks wonderful! I can taste them noew ;)
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.
Ummmm, pickled onions, they taste good on everything!
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!
I like eating raw onions. I don't know why I just like it.
These look delicious. They are definitely on my list to pickle.
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!
Interesting blog. It would be great if you can provide more details about it. Thanks you
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
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.
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
Post a Comment