Pickled red onions are one of those condiments that instantly upgrade almost any meal. Pile them on tacos, tuck them into sandwiches, scatter them over salads, or drop a forkful on top of a grain bowl. They come together in minutes, turn a gorgeous shade of pink, and last for weeks in the fridge. Once you start keeping a jar on hand, you will wonder how you ever ate without them.
Ingredients
- 1 large red onion, thinly sliced into rings
- 1 cup apple cider vinegar
- 1 cup warm water
- 1 tbsp cane sugar
- 1½ tsp Redmond Real Salt
- ½ tsp black peppercorns
- 1 bay leaves (optional)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Thinly slice the red onion and pack the rings into a clean pint-sized mason jar.
- In a small saucepan, combine the vinegar, warm water, sugar, and salt. Heat over medium, stirring until the sugar and salt dissolve completely. No need to bring it to a full boil.
- Add the peppercorns and bay leaf to the jar with the onions.
- Pour the warm brine over the onions, pressing them down so they are fully submerged.
- Let the jar sit at room temperature for at least 30 minutes before using. For the best flavor, refrigerate for a few hours or overnight.
Notes
- These keep in the fridge for up to 3 weeks, and they get better after the first day or two.
- Try adding a few whole cloves or a pinch of chili peppers (crushed) for a spiced or spicy variation.
- Use red wine vinegar or white wine vinegar instead of apple cider vinegar for a slightly different tang.
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