Pickled Red Onions

 

Do you love taco night? Perhaps you also want to up your sandwich game, or maybe you just love pickles? In any of those situations, making your own pickled red onions at home, a super easy task, is just the thing for you! They’re great with tacos, wonderful over tostadas, nachos, fried eggs (especially with crema or cotija) and with quesadillas. They’re also fabulous on a sandwich with a nice sharp cheese and roast beef or deli turkey. On a hot dog. Equally delicious over rice bowls. A really versatile pickle that you will love to add to your favorite condiments. If you have leftover brine, it can be used to pickle any fresh vegetables you want to use up. Some ideas are asparagus to green beans, cauliflower, carrots, radish or cucumbers.

Pickled Red Onions

Yield 2 (8oz) jars

Ingredients 

For the Brine

1 cup vinegar

1 cup filtered water

1 Tablespoon kosher salt

2 ½ Tablespoons sugar 

For the pickles & aromatics

1 red onion, sliced thinly

1 fresh jalapeno pepper, sliced into rings (see notes)

2 cloves garlic, peeled

1/2 teaspoon whole black peppercorns, divided

2 bay leaves (preferably fresh)

Method

In each of your jars place 1/4 teaspoon black peppercorns, 1 clove garlic, 1 bay leaf and 1/2 jalapeno. These are your pickling aromatics. Over the pickling aromatics, pack in 1/2 sliced red onion (for each jar). In a small saucepan, heat the brine ingredients until the salt and sugar has fully dissolved. Allow to cool until warm, then pour equally over the contents of each jar until the onions are fully submerged in brine. Cover. Once the jars are cool to the touch, refrigerate. After one hour of steeping (between cooling down and refrigeration) they will be ready to consume. They will keep, covered, in the fridge for up to 2 weeks. If you spot any white, black or other discolored spots, discard immediately. This recipe is for quick (refrigerator) pickles and cannot be safely canned.

Notes

If you prefer less spicy pickles, make sure to remove the seeds and ribs of the jalapenos. They can be omitted or, if you like spicier pickles, swapped out for hotter chilies. If you have and are comfortable using a mandoline slicer, it slices the onions quickly and evenly.