I was writing down a few ideas for upcoming recipes when I realized that there seemed to be a lot of pickled onions popping up as an ingredient. I thought that if I was going to be using a lot of pickled onions I should probably share a recipe on how to make this delicious, and in my opinion, underrated topping.
There are so many ways to use these little purple gems. I like to have a small dish alongside a cheese and charcuterie platter or try them on top of tacos, salads, burgers, rice bowls, sandwiches, or even for breakfast, on a lox and cream cheese bagel. They are great to have on hand anytime you are looking for a little extra punch of flavor, so I always try to have a jar handy in the refrigerator.
This recipe is good to have on hand when you want pickled onions and want them quickly. You won’t have to wait months for these little guys to be ready. You can make them in the morning and have pickled onions in time for taco night the same day.
- 1 medium red onion, halved and thinly sliced
- 1 cinnamon stick
- 1 bay leaf
- 3 whole cloves
- 1 whole garlic clove
- pinch of red pepper flakes
- 1/2 cup apple cider vinegar
- 1/4 cup freshly squeezed lime juice
- 1/4 cup white sugar
- 1 1/2 teaspoons kosher salt
- Add sliced onions to a medium bowl. Pour enough boiling water to cover the onion until they are completely submerged. Count to 10 then drain onions in a colander. Put the onions into a glass jar and set aside.
- Toast the cinnamon, cloves, and red pepper flakes in a small saucepan over medium heat, tossing often. Toast for about 4 minutes or until fragrant.
- Once spices are toasted, add the bay leaf, garlic, vinegar, lime juice, sugar, and salt. Bring to a simmer and stir well, until salt and sugar are dissolved.
- Strain the brine mixture through a fine mesh strainer. Pour the brine over the onions in the glass jar. You may have to push some of the onions down with a spoon to be certain they are all submerged in the brine.
- Allow to stand at room temperature until cooled. Cover and refrigerate. They will keep for about 2-3 weeks.