Sweet and sour pickled red onions are a vibrant, zesty condiment that adds a pop of flavor to tacos, burgers, salads, sandwiches, and more. With their crisp texture and tangy-sweet balance, they’re as versatile as they are delicious!
Ingredients:
- 2 large red onions, thinly sliced
- 1 cup white vinegar or apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- Optional flavor additions:
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon chili flakes (for a spicy kick)
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
Instructions:
1. Prepare the Onions
- Peel and thinly slice the red onions into rings or half-moons. Set aside.
2. Make the Pickling Brine
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Add any optional flavorings, like peppercorns, garlic, or chili flakes, for an extra layer of flavor.
- Heat the mixture over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
3. Pack the Jars
- Sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Pack the sliced onions tightly into the jars, leaving about 1/2 inch of headspace.
4. Add the Brine
- Carefully pour the hot brine over the onions, ensuring they are fully submerged.
- Tap the jars gently on the counter to release air bubbles, and adjust the liquid as needed to maintain proper coverage.
5. Seal and Store
- Wipe the rims of the jars clean, place the lids on, and screw the rings on snugly.
- Let the jars cool to room temperature before refrigerating.
6. Optional Water Bath Canning
- For longer storage, process the filled jars in a boiling water bath for 10 minutes.
- Remove the jars, let them cool, and check the seals. Properly sealed jars can be stored in a cool, dark place for up to 6 months.
Serving Suggestions:
- Add to tacos, fajitas, or quesadillas for a tangy crunch.
- Use as a topping for burgers, sandwiches, or hot dogs.
- Toss into salads or grain bowls for a burst of flavor.
- Serve alongside grilled meats or roasted vegetables.
Tips for Success:
- Use fresh, firm red onions for the best flavor and texture.
- Adjust the sugar and vinegar ratio to suit your taste—more sugar for sweetness, more vinegar for tang.
- Always ensure the onions are fully submerged in the brine for safe storage.
These sweet and sour pickled red onions are quick to prepare and elevate any dish with their vibrant flavor and beautiful color. Keep a jar in your fridge, and you’ll always have a tangy topping on hand!
