I’m a big believer in garnishes making or breaking a dish. I’m still learning what kinds of garnishes and toppings I like best, and I’m especially still learning how to plate food in an appealing way. But it’s a journey I’m excited to be on, and I’d like to bring you along for one of the stops: pickled red onions!
A couple of years ago, I started seeing pickled red onions everywhere, especially online. Lots of food content creators seemed to be making and using them on all kinds of dishes. I wanted to try them, and it seemed like a low risk enterprise, so I tried a couple of methods and ultimately came up with a ratio my husband and I both like.
Please note that these are called quick (or fridge) pickles because they are not canned and therefore not shelf stable. I use a mason jar, but don’t let that fool you. Quick pickles are not meant to be kept in your pantry; they should be stored in the fridge and eaten within a few weeks (though we’ve stretched our onions longer without incident).
My recipe calls for five ingredients: red onion (duh), hot water, white and apple cider vinegars, sugar, and salt. Okay, that’s technically six ingredients counting the water, but you can just use one type of vinegar if you like. You can also add fresh herbs or cloves of garlic, but if you do add garlic, be warned that it may turn blue. Don’t worry! It is (probably) not moldy! It’s just a sciency thing that I probably would have understood in high school when chemistry was a regular part of the agenda. For some reason, garlic can turn blue/greenish when exposed to an acid like vinegar.
To make your quick pickles, start with a clean, 500mL mason jar (no need to sterilize since these are fridge/quick pickles). If your jar is bigger or smaller, adjust the amount of salt and sugar accordingly.
Slice your red onion as thin as you like (I like it very thin, and the pickles are ready faster that way, but you do you), and fill your jar with them. Then top up the jar with 1 part each white and apple cider vinegar, 2 parts hot water, one tablespoon of sugar and one teaspoon of salt. I usually set the kettle to boil while I slice the onion, but I’ve also used hot tap water and had no issue. It just needs to be hot enough to help dissolve the sugar and salt.
Once the ingredients are in the jar, screw that lid on tight and shake shake shake! Once it cools a little, store the jar in the fridge and enjoy as desired.
I am still experimenting with how I use these, but I really like their tangy flavour and they make a lovely, colourful addition to a dish. I recently put some on a roast beef melt, but we most often use them on tacos and burgers. What should I try them on next?
Quick Pickled Red Onions
Ingredients:
- 1-2 red onions, sliced thinly
- 1 part apple cider vinegar
- 1 part white vinegar
- 2 parts hot water
- 1 tbsp white sugar
- 1 tsp salt
Instructions:
- Fill an empty 500mL jar with sliced red onion.
- Top up the jar with the vinegars and the hot water, and add the sugar and salt.
- Screw on the lid and shake vigorously until the salt and sugar are dissolved.
- Store in fridge and enjoy over the next few weeks (if you don’t eat them before then!).
