📝 About This Recipe
Transform the humble red onion into a vibrant, magenta-hued powerhouse that adds a crunch and a zesty pop to any plate. This classic refrigerator pickle balances the natural sweetness of the onions with a sharp, aromatic brine infused with black peppercorns and fragrant bay leaves. Whether you are topping a street-style taco or elevating a simple avocado toast, these onions provide the essential acid punch that cuts through rich flavors and brightens your culinary creations.
🥗 Ingredients
The Base
- 2 large Red Onions (peeled and very thinly sliced into rounds or half-moons)
The Brine
- 3/4 cup Apple Cider Vinegar (unfiltered for better depth of flavor)
- 1/4 cup White Vinegar (provides a clean, sharp acidity)
- 1/2 cup Water (filtered)
- 2 tablespoons Granulated Sugar (adjust to 3 if you prefer a sweeter pickle)
- 1.5 teaspoons Fine Sea Salt
Aromatics and Spices
- 2 cloves Garlic (smashed and peeled)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Dried Bay Leaf
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1/2 teaspoon Coriander Seeds (optional, for citrusy notes)
👨🍳 Instructions
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1
Prepare your jars by washing one large 16-ounce (500ml) wide-mouth Mason jar or two smaller jars with hot soapy water; rinse and dry thoroughly.
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2
Using a sharp chef's knife or a mandoline slicer, thinly slice the red onions into 1/8-inch thick half-moons. Consistency is key for even pickling.
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3
Place the sliced onions into a clean bowl and pour enough boiling water over them to cover; let sit for 30 seconds, then drain immediately. This 'blanching' step removes the harsh raw bite and ensures a vibrant pink color.
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4
Pack the drained onions tightly into your prepared glass jar(s), leaving about an inch of headspace at the top.
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5
Tuck the smashed garlic cloves, bay leaf, black peppercorns, coriander seeds, and red pepper flakes into the gaps between the onion slices.
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6
In a small non-reactive saucepan, combine the apple cider vinegar, white vinegar, 1/2 cup water, sugar, and sea salt.
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7
Place the saucepan over medium-high heat and whisk constantly until the mixture reaches a gentle simmer and the sugar and salt have completely dissolved.
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8
Remove the brine from the heat and carefully pour the hot liquid over the onions in the jar, ensuring they are completely submerged.
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9
Use a clean spoon or a chopstick to gently press down on the onions and release any trapped air bubbles.
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10
Let the jar sit uncovered at room temperature for about 30 to 60 minutes until the liquid has cooled down.
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11
Seal the jar with a non-reactive lid (plastic or lined metal) and give it a gentle shake to distribute the spices.
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12
Transfer to the refrigerator. While they can be eaten after 1 hour, they reach peak flavor and color after 24 hours of chilling.
💡 Chef's Tips
For the most uniform and professional-looking slices, use a mandoline on the thinnest setting, but always use the hand guard! If you find red onions too pungent, the brief hot water blanching step is essential for a milder, sweeter result. Always use a clean fork when removing onions from the jar to prevent contamination and extend shelf life. You can substitute the sugar with honey or maple syrup for a more complex, earthy sweetness. These will stay fresh and crunchy in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Heap a generous pile onto carnitas or fish tacos for a bright, acidic contrast. Layer them into a Mediterranean grain bowl with quinoa, feta, and roasted chickpeas. Top your morning avocado toast or smoked salmon bagel for a burst of color and flavor. Finely chop them and mix into a classic potato salad or coleslaw for an unexpected tang. Serve alongside grilled meats like steak or lamb chops to cut through the richness of the fat.