Pickled Red Onions
- Love What UEAT
- May 23
- 2 min read
Pickled Red Onions
Pickled red onions is one of our favourite ways to add a bright tangy pop of flavour to many of our type of dishes. So quick and easy to make with only a few simple ingredients that you probably already have in your pantry.
Once you have learned on how easy it is to make them, it wouldn’t surprise us if you’ll make them again and again, especially during the summer season.
To name you a few suggestions on how to use these delicious crunchy pickled onions: they are great topped over a burger, steak, grilled chicken, pulled pork, any type of green or pasta salads, or added in a panino. In this video, we topped our pickled red onions over a friselle (a twice baked bagel-shaped hard bread which is very popular in Naples).
They also make an attractive looking addition to any charcuterie board !
INGREDIENTS: Prep time: 10 minutes
Marinate: overnight - Makes one medium size jar (sterilized)
1 1/2 large red onions (thinly sliced in half moons)
1 1/2 cups (375 ml) apple cider vinegar (containing the mother ingredient)
1 1/2 cups (375 ml) warmed water
1 jalapeño pepper (thinly sliced in half moons)
2-3 bay leaves
Sprinkle of pepper corns
Sprinkle of mustard seeds
Sprinkle of chilli flakes
2 pinches of salt
2 pinches of sugar
DIRECTIONS:
1. Cut your onions into thinly half moon slices.
2. Thinly slice your jalapeño pepper in half moons.
3. In a medium size saucepan, add your apple cider vinegar, water, salt and sugar and place it over medium heat and stir till salt and sugar have dissolved.
4. Add about 1/3 of the sliced onions into your clean and sterilized jar, top with some of the sliced jalapeño.
5. Add sprinkle of pepper corns, mustard seeds, chilli flakes and bay leaves.
6. Repeat layers.
7. With the use of your hands (or spoon) press down the red onions in the jar.
8. Pour in the warm wet mixture. Press down making sure that all is submerged.
9. Give the jar a couple of upside down tosses. This will evenly distribute the wet mixture.
10. Place in the fridge overnight (minimum 12-24 hours) for the flavours to marinate. Onions will be ready to eat when they are bright pink and tender.
Can easily stay fresh and crunchy for 2-3 weeks. However; they are still safe to eat for a month or even longer, but their texture tends to soften the longer they stay in fridge. Always keep the red onions submerged in the pickled brine.
We wish you all a fabulous summer !
Nancy and Franca thank you for viewing this recipe,
As always, continue to …
LOVE WHAT UEAT
Watch the full YouTube video here 👇🏼 🔗
Comments