Best 2 Red Onion Pickles Recipes

**Red onion pickles: A tangy, versatile condiment to elevate your culinary creations**

Elevate your culinary repertoire with the vibrant and flavorful red onion pickles, a versatile condiment that adds a tangy kick to sandwiches, salads, tacos, and more. These pickles are crafted using fresh red onions, carefully sliced and submerged in a savory brine solution, resulting in a delightful balance of sweet and sour flavors. With two distinct recipes – the classic red onion pickles and the spicy red onion pickles – this article offers options to suit various taste preferences. From the traditional tang of vinegar to the fiery heat of chili peppers, these pickles promise to tantalize your taste buds and add a pop of color to your dishes. Discover the art of pickling red onions and unlock a world of culinary possibilities.

Check out the recipes below so you can choose the best recipe for yourself!

ZUNI CAFé'S RED ONION PICKLES

Zuni Café's Red Onion Pickles image

At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.

Provided by David Tanis

Categories pickles

Time 1h

Yield 2 pints

Number Of Ingredients 10

Ingredients

3 cups distilled white vinegar
1 1/2 cups granulated sugar
1 (3-inch) cinnamon stick, broken
A few cloves
A few allspice berries
1 dried red chile
1 star anise pod (optional)
2 bay leaves
A few black peppercorns
1 pound firm red onions (about 2 medium)

Steps:

Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
Transfer onions and brine to pint jars and refrigerate for at least a day before serving.

RED ONION PICKLES

Red Onion Pickles image

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 2 pints

Number Of Ingredients 10

Ingredients

3 cups distilled white vinegar
1 1/2 cups sugar
1 cinnamon stick, broken into pieces
A few whole cloves
A few whole allspice
1 small dried chili
1 star anise, optional
2 dried bay leaves
A few whole black peppercorns
2 medium red onions, (about 1 pound)

Steps:

To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.
Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.
Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.
Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.
Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.

Tips:

Select the right onions: Choose firm, unblemished red onions for pickling.
Slice the onions evenly: This will ensure that they pickle evenly.
Use a clean jar: Make sure the jar you use for pickling is clean and sterilized.
Follow the recipe carefully: The amount of vinegar, sugar, and spices you use will affect the final flavor of the pickles.
Let the pickles rest: After you make the pickles, let them rest for at least 24 hours before eating them. This will allow the flavors to develop.

Conclusion:

Pickled red onions are a delicious and versatile condiment that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 months. So next time you are looking for a quick and easy way to add some flavor to your meal, try making pickled red onions.