In this quick and easy recipe, we’ll show you how to make a versatile and tangy condiment: pickled red onions. Created by the culinary team at So Radish to accompany our Fried Cauliflower Tacos, these versatile, zesty onions are perfect for adding a burst of flavor to a wide range of dishes.
Whether you’re spicing up your taco night, elevating your burger game, or impressing guests with a cheeseboard, these pickled red onions are sure to become your kitchen’s secret weapon.
Why You’ll Love this Recipe:
Flavor Transformation: Quick pickling takes ordinary red onions and turns them into a tangy, flavorful topping that can instantly enhance the taste of your favorite meals.
Long-Lasting Freshness: These pickled red onions have the incredible advantage of lasting up to 2-3 weeks in the refrigerator. You can make them well in advance, saving you time when preparing meals.
Versatile Pairing: These pickled red onions can be your go-to ingredient for elevating a wide range of dishes. Their tangy allure adds a perfect balance of acidity to complement a variety of flavors.
Now, let’s dive into more information about quick-pickling and pairing options. Or, feel free to scroll down to the recipe if you’re ready to get started!
About Quick Pickling
What is Quick Pickling?
Quick pickling, also known as refrigerator pickles or acetic acid fermentation, is a swift method to infuse vibrant flavors into vegetables. In our case, it transforms humble red onions into a tangy, delightful topping ready to elevate any dish. In this recipe, we’ll be using both acetic acid (vinegar) and citric acid (lime juice) to achieve that perfect balance of tanginess and brightness.
How Long Do They Keep?
The beauty of quick pickled red onions lies not just in their taste but also in their longevity. Kept sealed in the refrigerator, they last about 2-3 weeks, maintaining their zesty character to complement your meals at any time.
Planning Ahead
Planning a culinary masterpiece? These pickled red onions can be made well in advance, allowing you to focus on the main event. Prepare them overnight for an optimal infusion of flavors. The longer they sit, the more pronounced the tanginess becomes.
Pairing with Pickled Red Onions
- Tacos: Tired of the ordinary taco experience? Pickled red onions bring a zing that transforms every bite. Spice up your taco nights effortlessly.
- Bowl: Whether it’s a grain bowl, salad, or poke bowl, a spoonful of these pickled red onions introduces a burst of freshness that enlivens your bowl creations.
- Burger: Elevate your burger game by topping them with these pickled red onions. The acidity cuts through the richness, providing a perfect balance.
- Cheeseboard: Impress your guests with a cheeseboard adorned with these vibrant pickled red onions. They add a punch that complements a variety of cheeses.
These pickled red onions aren’t just a condiment; they’re a transformative ingredient that effortlessly enhances the depth of flavors in your favorite dishes. Make a jar or two, keep them handy, and watch how they become your kitchen’s secret weapon. With their tangy allure, this recipe is sure to be a versatile addition to your culinary repertoire. Try them today and elevate your meals with a bit of tangy perfection.
Closing Note
If you’ve made this Veggie Tofu Scramble, or if you have any questions, please share in the comments, and don’t forget to tag us on social media at @we_make_pretty! Use as a topping for our Fried Cauliflower Tacos or come up with your own dish. Happy cooking!
Easy Pickled Red Onions
Equipment
- 2-quart pot
Ingredients
Ingredients:
- 1 Large red onion, julienned
- 1 tsp Dried oregano
- 1-2 Jalapeños, sliced
- ⅔ cups Lime juice
- ⅓ cup White vinegar
- 2 tsp Sugar
- 1½ tsp Salt
Instructions
Instructions:
- Add the julienned red onions, oregano, and sliced jalapeños to a Mason jar.
- In a pot, heat lime juice, white vinegar, sugar, and salt until it simmers. Whisk the mixture until the sugar and salt completely dissolve.
- Remove the pot from heat and let the mixture cool. Once cooled, pour it evenly into the prepared jar, leaving a 1/2 inch of headspace.
- Seal the jar and refrigerate the pickled red onions. Let rest for 12 hours* before serving. Store up to 2-3 weeks.
Notes
