IF YOU ARE LOOKING TO ADD SOME ZIPPY FLAVOR, COLOR, AND CRUNCH TO YOUR DISH, YOU HAVE TO MAKE THESE QUICK PICKLED ONIONS.
I love a good condiment and one of my favorites are pickled onions.
I love these over tacos, wraps, salads, eggs, and more. They add a vibrant color and delicious zippy flavor.
Below is my basic recipe for pickling but you can get creative with the herbs and spices. Fresh herbs like thyme or rosemary, are great and spices like garlic, and ginger for example are also delish.
In regards to sweetness, I don't like my pickled onions super sweet but if you like yours sweeter or less sweet, feel free to adjust the amount of sweetener you use accordingly.
Hope you enjoy these flavor bombs!
Yield/Servings: 1 cup
Author: Riyana Rupani
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Quick Pickled Onions
These pickled onions take minutes to make and add a burst of flavor to dishes.
PREPARATION TIME: 10 MIN COOKING TIME: 5 MIN INACTIVE TIME: 24 HOURS TOTAL TIME: 15 MIN
INGREDIENTS
- 1 cup vinegar (I prefer white or apple cider)
- 1 cup water
- 2 Tbsp sweetener (I have used raw cane sugar, coconut sugar, and maple syrup all successfully)
- 1 tsp salt
- 2 small red onions peeled and sliced thin (I used a mandolin)
- 1 tsp juniper berries or black peppercorns
- 1 tsp crushed red pepper flakes/chili flakes
- 1/2 a cinnamon stick
INSTRUCTIONS
- In a saucepan, combine your vinegar, water, sweetener, and salt, and heat on a low flame. As the mixture heats through, wisk the mixture to ensure the sweetener and salt dissolve. Once the pickling liquid comes to a boil, turn the stove off and allow it to cool for about 10 minutes.
- While your mixture is cooling, prep and add the remainder of your ingredients into a medium to large mason jar.
- Pour the pickling liquid over your onions and spices in your mason jar and allow to cool uncovered for 20 to 30 minutes.
- Cover your pickled onions and place in the fridge overnight. If you are in a rush, I would keep them in the fridge for a minimum of 3 hours.
- Enjoy over any dish to give more zippy flavor, texture, and crunch.
