Quick Pickled Red Onions
Want to brighten your meals with something bold, quick, and zingy? Then you need to try these quick pickled red onions that will make any dish look absolutely fantastic. This big batch is perfect for tacos, salads, or homemade burgers!
Equipment
- big glass jar (1,6 liter)
- mandoline
Ingredients
- 6-8 red onions (about 750 g of sliced onions/1.65 pounds)
- 720 ml water
- 225 ml white vinegar
- 1,5 teaspoon sea salt
- 6 teaspoons granulated sugar
- 3 teaspoons mustard seeds (whole)
- 3 bay leaves
Instructions
- Peel and slice the onions into moons or half-moons (whatever you prefer). The thinner, the better. You've got a lot of slicing to do so it's best to use mandoline, if you have one.
- Heat the water, vinegar, salt, sugar, and spices in a medium-sized pot and let it come to a boil.
- Place the sliced onions tightly in a big, sterilized jar. When the pickling liquid has come to a boil, move aside to cool for a bit and carefully pour over the onions. Close the lid and let it rest for 30 minutes at room temperature before using, so the onions have time to absorb the pickling liquid.
- After it's completely cooled down, store the closed jar in your fridge and eat within 2-3 weeks.
Tried this recipe?Let us know how it was!
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.