Crisp and Refreshing Pickled Red Onions
Easy Pickled Red Onion Recipe: Simple Pickle Brine Method
Create beautiful and crunchy pickled red onions at home with this simple recipe. The vibrant color and tangy-sweet flavor make them a perfect accompaniment to any meal. Make a large batch for a convenient and delicious side dish.
Main Ingredients
- 1 medium red onion
- 10 whole black peppercorns
- 1 bay leaf
Perfect Pickle Brine
- 100ml granulated sugar
- 100ml brewing vinegar (like rice vinegar or apple cider vinegar)
- 200ml water
- 1 pinch of salt
- 100ml granulated sugar
- 100ml brewing vinegar (like rice vinegar or apple cider vinegar)
- 200ml water
- 1 pinch of salt
Cooking Instructions
Step 1
To begin making your delicious pickled red onions, gather all the necessary ingredients. You’ll need one medium-sized red onion, about 10 whole black peppercorns, and one bay leaf. These ingredients will add wonderful depth of flavor to your pickles.
Step 2
Peel the outer skin of the red onion and rinse it thoroughly under running water. Slice the onion as thinly as possible while maintaining its shape. Thin slices allow the pickling liquid to penetrate better, resulting in a wonderfully crisp texture.
Step 3
In a saucepan, combine all the ingredients for the pickle brine: 100ml granulated sugar, 200ml water, and a pinch of salt. Heat over medium heat, stirring constantly until the sugar is completely dissolved. It’s important that the sugar dissolves rather than the liquid boiling vigorously. If you prefer, you can boil the water first, let it cool slightly, and then mix in the remaining ingredients.
Step 4
Once the sugar has dissolved and the liquid becomes clear, turn off the heat. Stir in 100ml of brewing vinegar. Avoid boiling the brine after adding the vinegar, as this preserves its fresh, tangy flavor and aroma.
Step 5
Sterilizing your jar is crucial to prevent mold and ensure longevity. Fill a large pot with water and carefully place your glass jar upside down into the water. Once the water starts to boil, let it simmer for about 3 minutes, ensuring the opening of the jar is submerged. This process will effectively sterilize the jar.
Step 6
Carefully remove the sterilized jar from the pot, shaking off any excess water. Pat it dry with a clean kitchen towel or allow it to air dry completely. Since the water was hot, the jar will dry quite quickly.
Step 7
Once the jar is completely dry, layer the thinly sliced red onions into it. Pour the warm pickle brine over the onions, ensuring they are fully submerged. Adding the hot brine to the onions helps them retain their crispness.
Step 8
Add the 10 whole black peppercorns and the bay leaf on top of the onions. Tuck the bay leaf slightly inside to infuse its aroma gently. Cover the jar and let it cool down to room temperature on the counter. Once cooled, refrigerate for 2-3 days to allow the flavors to meld. While you can enjoy them immediately, pickling them for a few days softens the onion’s sharpness and deepens the flavors, making them even more delicious.
