Pickled Red Onions

Add a zesty and tangy flair to your dishes with these pickled red onions. Perfect for tacos, burgers, or salads, this recipe infuses traditional pickling with a spicy kick, creating an unforgettable flavor burst. Learn how to make this simple and versatile condiment that will become a staple in your kitchen.

Ingredients:

🧅 2 red onions
🍶 1 cup white vinegar
💧 1 cup water
🧂 1 tsp salt
🍬 1 tsp sugar
🌶️ 1 jalapeño
🧄 2 garlic cloves
🌶️ 4 chile de arbol
🌿 Peppercorns (about 12 total)
🌿 Coriander seeds (about 8 total)

Instructions:

Prepare the Onions:
Peel and slice the red onions thinly. Place them into a large bowl.
Pour boiling water over the onions and let them soak for about five minutes. This will soften their texture and cut down on the sharpness.

Prepare the Pickling Liquid:
In a separate bowl, combine 1 cup of white vinegar, 1 cup of water, 1 teaspoon of salt, and 1 teaspoon of sugar.
Stir the mixture until the salt and sugar dissolve completely.

Prepare the Jars:
Sterilize two medium-sized jars.
In each jar, place 2 chile de arbol, 1 garlic clove, and half of the sliced jalapeño.

Fill the Jars:
Strain the onions from the hot water and divide them equally between the jars.
Add about six peppercorns and four coriander seeds to each jar.

Add the Pickling Liquid:
Pour the vinegar and water mixture over the onions in each jar, ensuring the onions are fully submerged.
Seal the jars with the lids and give them a gentle shake to mix the ingredients.

Refrigerate:
Place the jars in the refrigerator and let them sit overnight to allow the flavors to meld.

Enjoy:
After sitting overnight, taste the pickled onions. They should be tangy with a hint of spice and ready to enhance your favorite meals.

Prep Time: 10 minutes
Cook Time: 0 minutes (plus overnight refrigeration)
Total Time: 10 minutes (plus overnight)
Equipment: Knife, Bowl, Jar (with lid)
Servings: Makes about 2 jars

Cooking Tips:

• For a milder spice, you can reduce the amount of jalapeño.
• These pickled onions can last up to two weeks in the fridge when properly sealed.

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Pickled Red Onions