Quick Pickle Friday: Red Onions
Tangy pickled red onions are a welcome topping on a wide variety of recipes. Stack them on your burgers and sandwiches, boost the flavor of a Greek salad, or add a bright pop of flavor to braised meats. This pickle recipe can be prepared in a pinch and modified as you wish, as you can sub in the spices and herbs of your choosing. If you maintain the salt, sugar, water, and vinegar ratio, your onions will pickle perfectly.
Pickled Red Onions
Yield: About 10 servings
- 1 cup water
- 1/2 cup distilled white vinegar or apple cider vinegar
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- 1 medium red onion, sliced 1/4 inch to 1/8 inch thick
- 5 whole black peppercorns
- 1 dried bay leaf
- 1/4 tsp whole yellow mustard seeds
- 1/4 tsp crushed red pepper flakes
Pickling Your Onions:
- Add water, vinegar, sugar, and salt to your Smart Cooker cooking pot. Stir to combine.
- Select the Sear/Sauté function and set it to Sear for 6 minutes. Cook uncovered until the liquid comes to a boil.
- Meanwhile, in a heatproof mason jar or other heatproof container, combine the onion with peppercorns, a bay leaf, mustard seeds, and crushed red pepper flakes.
- Pour enough of the hot pickling liquid over onions to cover them completely. Discard any excess liquid.
- Let it cool to room temperature, approximately 20 to 30 minutes.
- Enjoy right away or cover and refrigerate for up to three weeks.