20-Minute Quick Pickled Onions

$- 1 large red onion, thinly sliced - 1 cup apple cider vinegar - 1 cup water - 2 tablespoons sugar - 1 tablespoon sea salt - 1 teaspoon whole peppercorns - 1/2 teaspoon red pepper flakes (optional for heat) - Fresh herbs (like dill or thyme, optional for flavor enhancement) When making 20-minute quick pickled onions, you need a few key ingredients. The large red onion gives a nice color and crunch. Apple cider vinegar brings a tangy flavor that balances well with the sweetness of the sugar. Water helps dilute the vinegar, making it less harsh on the palate. Sea salt adds depth and helps preserve the onions. For a special twist, you can think about adding optional ingredients. Whole peppercorns add a touch of spice, while red pepper flakes can bring heat. Fresh herbs like dill or thyme can elevate the taste even more. Feel free to mix and match these elements. Each choice allows you to create the perfect flavor for your taste buds. You can find the full recipe for more details. - First, thinly slice the red onion. Use a sharp knife for clean cuts. - Place the sliced onions in a clean, heatproof jar or bowl. This keeps them safe while you make the brine. - Combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 tablespoon of sea salt in a saucepan. - Heat the mixture over medium heat. Stir it until the sugar and salt dissolve completely. This step is crucial for good flavor. - Once the sugar and salt dissolve, pour the hot brine over the onions in your jar. Make sure the onions are fully submerged. - If you want, add optional herbs like dill or thyme for extra taste. - Let the mixture cool to room temperature. Then, seal the jar or cover the bowl. - Place the jar in the refrigerator for at least 15 minutes. They will pickle quickly and become crunchy and tasty. You can keep them for up to a week for even more flavor. For the full recipe, check out the details above! To make great pickled onions, slicing them right is key. Aim for thin, even slices. This helps the onions soak up the brine fully. Use a sharp knife for control. If you prefer, a mandoline also works well. The brine ratio is another important factor. A good mix is one part vinegar to one part water. This gives a great balance of tartness and sweetness. The sugar and salt enhance the flavor, too. You can easily make your pickled onions unique. Try adding different spices like garlic or cumin. Fresh herbs like dill or thyme also work well. These additions bring a new twist to your pickles. If you love heat, red pepper flakes can spice things up. Start with half a teaspoon. You can always add more if you want extra kick. Just remember, a little heat can go a long way! Pickled onions are super versatile. They shine as a topping for tacos, salads, and sandwiches. Their bright flavor adds a nice crunch. You can also serve them with grilled meats or on charcuterie boards. Get creative! Add pickled onions to grain bowls or rice dishes. They brighten up any meal. The tangy taste pairs well with rich flavors, making them a kitchen staple. {{image_2}} You can use different vinegars for your quick pickled onions. Here are two great options: - White vinegar: This vinegar has a clean taste. It makes the onions bright and tangy. - Balsamic vinegar: This vinegar adds a sweet and rich flavor. It gives the onions a nice dark color. Experiment with these vinegars to find your favorite taste. You can add extra flavors to your pickled onions. Here are some fun ideas: - Garlic cloves: Adding garlic gives your onions a nice kick. Just toss in a few whole cloves. - Spices like cumin or coriander: These spices add a warm, earthy taste. Feel free to add them based on your preference. Mix and match these additions to create a unique flavor profile for your pickled onions. You can get creative by using different veggies. Try these tips: - Substitute onions with carrots or cucumbers: Slice them thin and use the same brine. These veggies will soak up the flavor nicely. - Recommended pickling time: Carrots and cucumbers may need a bit longer. Let them pickle for at least 30 minutes for best taste. This way, you can enjoy a variety of quick pickled veggies that are just as tasty. Check out the Full Recipe to see how it all comes together! Store your pickled onions in a clean, airtight container. Glass jars work best. They keep your onions safe and fresh. You can also use plastic containers if needed. In the fridge, they last about one week. The longer they sit, the better they taste. You can reuse the brine to save time and resources. Strain it to remove bits of onion. Use the brine for other veggies like cucumbers or carrots. This way, you extend the life of your pickling liquid. It’s a great way to add flavor to more dishes. Always check for spoilage before using your pickled onions. If you see mold or an off smell, throw them away. If the color changes or the brine looks cloudy, it's best to discard them. Proper disposal is key; throw them in the trash, not the sink. For a quick recipe, check out the Full Recipe. Quick pickled onions last about one week in the fridge. Store them in a clean jar with a lid. Keep them submerged in the brine to stay fresh. After a few days, they taste even better. The flavors deepen as they sit. Yes, you can use different onions. Sweet onions make a nice, mild pickle. Yellow onions add a bit of sharpness. White onions are also great and have a nice crunch. Each type gives a unique taste to the pickles. Leftover pickling brine is a treasure! You can use it to dress salads or marinate vegetables. It’s great for adding flavor to grilled meats as well. You might even add it to soups for extra zing. Don't waste that tasty brine! You can eat them right away, but they taste best after some time in the fridge. Let them sit for at least 15 minutes. This gives the onions time to soak up the brine. The longer they sit, the more flavorful they become. For the best taste, let them sit for a few hours or overnight. Pickling onions is simple and fun. You learned about essential and optional ingredients. The step-by-step guide makes it easy to prepare brine and pick your onions. Don't forget the storage tips and ways to reuse brine. You can even customize your pickles for different flavors. Enjoy your homemade pickled onions in many meals. They add a tasty crunch! Start pickling today and impress your friends with your skills.$

Discover the vibrant flavor of Quick & Zesty Pickled Onions that will elevate your meals! This easy recipe takes just minutes and is perfect for topping tacos, salads, and sandwiches. With simple ingredients like red onion, apple cider vinegar, and a hint of spice, you’ll love how quick and tasty these pickled onions are to make. Click through to explore the full recipe and get ready to add a zesty twist to your dishes!

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Ingredients

1 large red onion, thinly sliced

1 cup apple cider vinegar

1 cup water

2 tablespoons sugar

1 tablespoon sea salt

1 teaspoon whole peppercorns

1/2 teaspoon red pepper flakes (optional for heat)

Fresh herbs (like dill or thyme, optional for flavor enhancement)

Instructions

Begin by thinly slicing the red onion and placing it in a clean, heatproof jar or a bowl.

In a medium saucepan, combine the apple cider vinegar, water, sugar, sea salt, whole peppercorns, and red pepper flakes if using.

Place the saucepan over medium heat and stir until the sugar and salt dissolve, bringing the mixture to a gentle simmer.

Once dissolved, remove the pan from heat and carefully pour the hot mixture over the sliced onions in the jar or bowl, ensuring the onions are fully submerged.

If desired, add fresh herbs to the jar for an extra flavor layer.

Allow the pickled onions to cool to room temperature, then seal the jar or cover the bowl with plastic wrap.

Place in the refrigerator for at least 15 minutes to pickle, but they can be kept for up to a week, becoming more flavorful the longer they sit.

Prep Time, Total Time, Servings: 5 min | 20 min | 4 servings

- Presentation Tips: Serve the pickled onions as a vibrant topping for tacos, salads, or sandwiches, and garnish with additional herbs for a pop of color.