This recipe will take you step by step and show you how to properly pickle red onions.
There is something so intimidating about pickling. Pickling onions is not as hard as you would think. Once you learn to pickle, you can pickle anything. It’s such a good technique to add into your repertoire. You can keep your pickled veggies in the fridge and whip them out whenever the mood strikes, or if the recipe calls for it.
Check out our Grilled Avocado Recipe for a little bit of inspiration.
So let’s jump right in.
How To Pickle Red Onions
Slice the onions as uniformly as you can. You want them on the thinner side, but it doesn’t have to be too thin. Focus more on uniform.
You are going to need to pack the onion into the jar. Don’t be scared to really pack it in. When you pack it in they get a lot of good color and won’t break down.
When pouring the liquid, do it slowly. Stop in between to give it to time to settle.
How easy is that? Enjoy!
How to Pickle Red OnionsCourse: Sides
1 large red onion, sliced very thin
1 tablespoon of sugar
1 teaspoon salt
1 cup of white vinegar
A pinch of chili flakes, optional
- Place the vinegar into a glass measuring cup or bowl (microwave safe), and microwave it for 2 minutes or until it is slightly bubbling.
- Add your thinly sliced onions to a glass jar or container.
- Remove your vinegar from the microwave, and add salt, sugar, and red pepper flakes. Whisk until it is completely dissolved.
- Pour the vinegar mixture into your jar of onions and add a bay leaf. Close tightly, and leave at room temperature for 30 minutes. Then refrigerate for at least an hour before serving.