Best 3 Quick Pickled Red Onions Recipes
**Introduction:**
Transform ordinary red onions into a vibrant and flavorful culinary delight with our collection of quick-pickled red onion recipes. These recipes offer a range of flavors and techniques to suit diverse culinary preferences and skill levels. From a classic vinegar-based pickle to a tangy honey mustard variation, and a spicy Szechuan-inspired pickle, these recipes promise to elevate your dishes with a burst of color, acidity, and zest. Whether you're seeking a simple side dish, a topping for tacos or salads, or an ingredient to brighten up sandwiches and burgers, our quick-pickled red onion recipes have got you covered. Get ready to explore a world of pickled red onion goodness and add a delightful tang to your next meal!
**Recipes:**
1. **Classic Vinegar-Based Quick-Pickled Red Onions:**
This recipe provides a straightforward guide to creating a classic vinegar-based pickled red onion. With just a handful of ingredients, including red onions, vinegar, sugar, salt, and peppercorns, you can achieve a tangy and versatile condiment in minutes. The pickling process takes a mere 30 minutes, making it an ideal last-minute addition to your meal prep.
2. **Honey Mustard Quick-Pickled Red Onions:**
For those who prefer a sweeter and tangier variation, this honey mustard quick-pickled red onion recipe is a must-try. It incorporates honey, Dijon mustard, apple cider vinegar, and a touch of cayenne pepper to create a well-balanced and flavorful pickle. The pickling time is slightly longer at 2 hours, allowing the flavors to meld and develop fully.
3. **Szechuan-Inspired Quick-Pickled Red Onions:**
If you're looking for a spicy and aromatic twist, the Szechuan-inspired quick-pickled red onion recipe is sure to satisfy. This recipe features a combination of Szechuan peppercorns, garlic, ginger, and soy sauce, resulting in a complex and flavorful pickle. The pickling time is approximately 2 hours, allowing the red onions to absorb the bold flavors of the Szechuan spices.
4. **Quick-Pickled Red Onions with Herbs:**
For those who enjoy a herbaceous touch, this recipe introduces fresh herbs to the pickling process. With the addition of thyme, rosemary, and bay leaves, these quick-pickled red onions take on a subtle yet aromatic flavor profile. The pickling time is around 2 hours, providing ample time for the herbs to infuse their essence into the onions.
5. **Quick-Pickled Red Onions with Citrus:**
This recipe adds a refreshing citrus twist to the classic quick-pickled red onion. Using a combination of lemon and orange zest, along with their respective juices, this pickle exudes a vibrant and tangy flavor. The pickling time is approximately 1 hour, allowing the citrus flavors to brighten up the red onions without overpowering them.
QUICK-PICKLED RED ONIONS
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.
QUICK-PICKLED VIDALIA AND RED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 10
Steps:
- Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
- Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
- Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.
QUICK PICKLED VIDALIA AND RED ONIONS
This quick method of making pickles does not involve sterilizing or sealing the jar. The colors of these two-toned pickles are most impressive when they're first made, but they taste as good after the color fades.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 7
Steps:
- Wash one glass 1/2-gallon jar with lid in hot, soapy water, and rinse well.
- Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan, and bring to a boil. Cook until sugar and salt have dissolved; remove from heat, and set aside.
- Fill jar halfway with either Vidalia- or red-onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Place lid on jar, and let stand until cool. Store in the refrigerator; serve within a week.
Tips:
- Choose the right onions. Pick smaller red onions that are young, firm, and blemish-free, and make sure to peel and slice them thinly for a quicker pickle.
- Use a good quality vinegar. The vinegar is the base of the pickling liquid, so it's important to use a high-quality one that you enjoy the taste of. Rice vinegar, apple cider vinegar, and white vinegar are all good options.
- Add some sugar or honey. A little bit of sugar or honey will help to balance out the acidity of the vinegar and make the pickles more palatable.
- Use a variety of seasonings. Feel free to experiment with different seasonings, such as garlic, ginger, peppercorns, coriander, or dill, to add extra flavor to your pickles.
- Let the pickles rest. After you've made the pickles, let them rest in the refrigerator for at least 24 hours before eating. This will allow the flavors to meld and develop.
Conclusion:
Quick-pickled red onions are a delicious and versatile condiment that can be used to add flavor and color to a variety of dishes. They are easy to make and can be stored in the refrigerator for up to two weeks. So next time you're looking for a quick and easy way to add some flavor to your meal, give these quick-pickled red onions a try.
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