Quick Pickled Red Onions (2024)

FAQs

What's the best vinegar to pickle onions? ›

I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they're totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.

Are pickled red onions good for you? Pickled red onions can be part of a healthy diet. Adding fermented foods to your diet helps with a healthy gut.

How Long Do Quick Pickled Onions Last in the Refrigerator? Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they're still yummy later on.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Some people choose to soak their onions in a salt water mixture before pickling, but I don't find it necessary. In theory, this step draws out extra moisture to keep the texture of the onions nice and crisp even as they sit in the vinegar mixture.

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

Quick-pickled onions are crunchier and are a great option if you are on a deadline, but beware that your onions may not fully turn pink if you don't give them enough time to rest in the brine. Besides giving your onions time to develop their color, there are also a few other ways you can enhance them.

Eating too much sodium can cause your kidneys and liver to work harder. Furthermore, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.

Are pickled red onions good for your liver? ›

It's an antioxidant that benefits the liver and helps protect against cancer 4. Contain many nutrients such a phosphorus, potassium, folate/vitamin B9 5. Can reduce sugar cravings .

Are pickles safe for people with diabetes? People living with diabetes can enjoy pickles as a snack or part of a meal. However, they should use caution with sweet pickles, and consider the impact of extra sodium for those at risk of heart disease. Pickled and fermented foods may provide some benefits.

Pro tip, if you eat the onions quickly, you can reuse the brine. Add more sliced red onions to the mixture and start again. You can also try pickling other sturdy vegetables like sliced radishes, carrots, or small cauliflower florets. If the brine is cloudy or has a bad odor, discard and start with a fresh batch.

Tacos: The sweet acidity is especially good on fish tacos and carnitas. Mayo-based salads: Add chopped pickled red onions to egg salads and potato salads, or use as a topper for deviled eggs. Green salads: Top any salad with pickled red onions to add flavor and eye-candy.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

4 Prepare your pickling vinegar

You could use cider vinegar. You could use wine vinegar. You could use clear distilled vinegar for clarity of onion. Or you could use a combination of all three.

In North America, what constitutes picking vinegar is defined by strength. The minimum acidity accepted for pickling uses is 5 %, and that is also assumed to be the standard strength. The default pickling vinegar is also assumed to be white distilled vinegar made from grain, usually corn.

Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.