📝 About This Recipe
These vibrant, magenta-hued onions are the ultimate kitchen chameleon, offering a bright acidic punch and a satisfying crunch to any dish. Infused with a hint of maple sweetness and a complex spice blend, they transform from a humble root vegetable into a sophisticated condiment in just minutes. Perfect for cutting through rich meats or adding a pop of color to salads, this vinegar-based quick pickle is a staple every home chef should master.
🥗 Ingredients
The Produce
- 2 large Red Onions (very thinly sliced into half-moons)
- 2 cloves Garlic (peeled and smashed)
- 1 inch Fresh Ginger (sliced into thin coins)
The Brine
- 1 cup Apple Cider Vinegar (high quality with 'the mother' if possible)
- 1/2 cup White Distilled Vinegar (for sharp acidity)
- 1/2 cup Water (filtered)
- 3 tablespoons Pure Maple Syrup (or granulated sugar)
- 1.5 teaspoons Sea Salt (fine grain)
Aromatics & Spices
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1/2 teaspoon Coriander Seeds (whole)
- 1 piece Dried Hibiscus Petal (optional, for an intense pink color)
- 1 Bay Leaf (dried)
👨🍳 Instructions
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1
Thoroughly wash a 32-ounce (1 quart) wide-mouth glass Mason jar with hot soapy water and dry it completely.
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2
Peel the red onions and slice them in half from pole to pole. Slice them as thinly as possible (about 1/8 inch) using a sharp chef's knife or a mandoline for uniform thickness.
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3
Place the sliced onions into a large heat-proof bowl. Pour enough boiling water over them to submerge; let sit for 20 seconds, then drain immediately. This 'blanching' step removes the harsh raw bite.
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4
Pack the drained onions into the clean glass jar. Tightly pack them but leave about an inch of headspace at the top.
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5
Nestle the smashed garlic cloves, ginger coins, bay leaf, and the dried hibiscus petal (if using) into the sides of the jar amongst the onions.
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6
In a small non-reactive saucepan, combine the apple cider vinegar, white vinegar, water, maple syrup, sea salt, peppercorns, coriander seeds, and red pepper flakes.
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7
Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the salt and syrup are fully dissolved.
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8
Once simmering, remove the brine from the heat. Let it sit for 2 minutes to allow the spices to begin steeping.
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9
Carefully pour the hot brine over the onions in the jar, ensuring they are completely submerged. Use a clean spoon to press down on the onions to release any trapped air bubbles.
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10
Let the jar sit uncovered at room temperature for about 30 to 45 minutes until the liquid has cooled down significantly.
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11
Once cool, seal the jar with a non-reactive lid (plastic lids are best for vinegar) and give it a gentle shake.
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12
Place the jar in the refrigerator. While they can be eaten after 1 hour, the flavor and color are best after 24 hours of chilling.
💡 Chef's Tips
For the most uniform slices, use a mandoline, but always use the hand guard to prevent injury. If you prefer a softer texture, leave the onions in the boiling water blanch for 60 seconds instead of 20. Avoid using metal lids for long-term storage as the vinegar can corrode the metal; use plastic or place parchment paper between the jar and the metal lid. You can substitute the maple syrup with honey or agave, but avoid artificial sweeteners which can leave a bitter aftertaste in pickles. These pickles will keep beautifully in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Top your favorite street-style carnitas tacos for a bright, acidic contrast to the rich pork. Fold them into a warm grain bowl with quinoa, roasted sweet potatoes, and a tahini dressing. Layer them onto a smoked salmon bagel with cream cheese, capers, and fresh dill. Finely chop them and stir into a potato salad or deviled egg filling for an unexpected crunch. Serve alongside a grilled ribeye steak to help cut through the marbling of the meat.