I’m absolutely delighted to introduce you to a simple yet transformative recipe: homemade pickled red onions in red wine vinegar.
These onions are not just an enhancement to your meals; they’re a revelation in taste and versatility!
The process is surprisingly simple, making it accessible even if you’re new to pickling.
Imagine transforming a red onion into something extraordinarily flavorful with just a few basic ingredients from your pantry. Let me guide you through this exciting and delicious recipe!
Pickled Red Onions in Red Wine Vinegar
Equipment
- 1 16oz pickling jar
- 1 Small Saucepan
Ingredients
- 1 large red onion
- 8 ounces Red wine vinegar Red wine vinegar
- 4 ounces water
- 1 tbsp sea salt- It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1 tbsp sugar- For a low-carb or keto option, try using monk fruit or other types of sweeteners.
- 1/2 tsp black peppercorns
- 1 bay leaf
- Optional- 1/2 teaspoon coriander seeds
- Optional- 1/2 tsp of crushed red pepper
Instructions
- Peel the red onion and slice it into thin half-moon slices.
- Separate the slices into rings. Place the onions in a sterilized, heat-proof jar.
- In a small saucepan, combine the red wine vinegar, water, sugar, salt, bay leaf, peppercorns, coriander seeds and chili flakes (if using). Bring to a boil, stirring to dissolve the sugar and salt.
- Pour the pickling liquid back over the onions, making sure they are fully submerged.
- Let the jar cool to room temperature, then seal and refrigerate for at least 2 hours. For the best flavor, let them sit for a day or two.
- Once they’re perfectly pickled, dig in! Store them in the fridge and enjoy within two weeks for the freshest flavor.
Notes
Nutrition
Unique Pairings with Red Wine Vinegar Pickled Red Onions
Venturing into the realm of Pickled Red Onions in Red Wine Vinegar has been an absolute meal-changer in my kitchen.
The acidity and subtle sweetness of these onions have inspired me to experiment with pairings far beyond my usual go-to’s, finding that they bring a delightful twist to many of my favorite meals.
Here are some unique pairings where these pickled onions shine:
- Roast Beef Sandwiches: The tangy sharpness of the onions cuts through the richness of the beef, adding a burst of flavor.
- Grilled Portobello Mushrooms: Topping these earthy mushrooms with pickled red onions brings a bright contrast that’s simply irresistible.
- Quinoa Salads: Mix them into a hearty quinoa salad for a pop of color and flavor that balances the nuttiness of the grains.
- Goat Cheese Crostini: A simple yet elegant appetizer that pairs the creamy tang of goat cheese with the vibrant bite of the onions.
- Flatbread with Gorgonzola and Pear: The onions add a beautiful tangy counterpoint to the sweetness of pear and the sharpness of Gorgonzola.
- Baked Brie: Drizzle them over baked Brie for a sophisticated twist that combines meltingly soft cheese with the crisp acidity of the onions.
- Lentil Stews: A spoonful of pickled onions stirred into a warm, comforting lentil stew adds a surprising burst of brightness.
- Eggplant Parmesan: Sprinkle some on top for a refreshing contrast to the dish’s hearty, cheesy richness.
Incorporating Pickled Red Onions in Red Wine Vinegar into these dishes has opened up a new spectrum of flavors in my cooking
I’m always on the lookout for new ideas and would love to hear how you’ve used these pickled onions to elevate your meals!
Is the white onion more your type? Then this is the recipe you’re looking for! Velvety pickled white onions in red wine vinegar
Crafting the Perfect Spice Ensemble
Diving into this tasty recipe, the magic truly happens when you find just the right blend of spices.
Each spice I select is a deliberate choice, aiming to complement the rich, complex base that red wine vinegar provides.
This journey has taught me that the beauty of pickling lies not just in the transformation of the onions but in how the spices weave their own flavors into each jar.
Here are the spices that have become stars in their own right in my pickled onions:
- Pink Peppercorns: Their delicate, fruity spice adds an elegant twist, enhancing the onions with a subtly sweet heat.
- Clove: A pinch of clove brings a warm, deep spice that marries well with the robustness of the red wine vinegar.
- Star Anise: Its licorice notes introduce a hint of exotic sweetness, adding a layer of complexity that’s absolutely enchanting.
- Cinnamon: A small piece of cinnamon stick infuses a gentle, warm spice, perfect for rounding out the sharp bite of the onions.
- Bay Leaves: Their aromatic herbal quality gives a nod to tradition, grounding the pickles with a sense of familiarity.
- Cardamom Pods: Just a few pods can transform the pickling liquid with their unique, aromatic sweetness, lending an unexpected twist.
- Juniper Berries: Their piney flavor complements the red wine vinegar beautifully, adding a crisp, refreshing dimension.
- Orange Peel: A strip of orange peel brightens the mix, its citrusy oils dancing perfectly with the tangy vinegar and sweet onions.
I’m passionate about pickling and urge you to explore it with your own creative twist.
Playing with various spices and aromatics unlocks the secret to personalizing each jar.
Remember, your choice of vinegar significantly influences your recipe’s flavor. Dive into my vinegar guide for an in-depth look at different vinegars and their unique tastes!
Embark on Our Tasty Quest!
Venturing into pickled onions has added an exciting layer to my pickling adventures, revealing new tastes and methods.
I’m excited to hear how this recipe enhances your dishes.
I invite you to share your experiences, pose questions, or share your own pickling advice.
The pickling realm is filled with untapped flavors ready for us to uncover – let’s dive into this flavorful journey together.
Stay in touch for further explorations and secrets of pickling by subscribing to our newsletter. Together, we’ll nurture the essence of adventurous and bold pickling, one crisp onion at a time!
A PICKLING FAREWELL
As we wrap up our recipe for pickled red onions in red wine vinegar, imagine these jars as more than condiments – they’re culinary statements.
Embrace these tangy treasures in your cooking adventures and let each meal be a delightful taste exploration.
Until our next flavor journey, happy pickling, and savor the symphony of tastes in every crunchy bite!
Common Questions About Pickling Onions
To help you on your pickling journey, I’ve compiled some of the most common inquiries I’ve encountered.
The best vinegar for pickling onions really depends on the flavor profile you’re aiming for.
White vinegar is a classic choice due to its clear color and strong acidity, offering a sharp pickling flavor.
Apple cider vinegar brings a milder, fruity tang, while red wine vinegar provides a rich, deep flavor with a hint of fruitiness. Each type of vinegar can create a unique pickling experience, so feel free to experiment to find your favorite.
Absolutely! Red wine vinegar is excellent for pickling, especially if you’re looking for a more robust, nuanced flavor.
It adds a depth and complexity to the onions that other vinegars may not provide. Its slight fruitiness also complements the natural sweetness of the onions, creating a beautifully balanced pickled product.
Soaking onions in salt water before pickling is a common practice for some, as it can help to draw out moisture, ensuring a crisper final product.
Skipping this step, as I do, still results in deliciously crunchy and flavorful pickled onions, without the extra time and effort.
