There’s a story my grandmother used to tell me about her travels to Mexico. She was a young woman, full of wanderlust and a passion for discovering new flavors. On one of her trips, she stumbled upon a local market in Oaxaca. Amidst the vibrant colors and bustling stalls, she discovered a jar of pickled red onions. The vendor, an elderly woman, shared her family’s generations-old recipe. My grandmother was so taken by the taste that she brought it back home, and it became a staple in our family kitchen. Every time I prepare pickled red onions, I’m reminded of that story and the rich culinary heritage it represents.
Over the years, I’ve shared this recipe with neighbors, friends, and family. Each time, they’re amazed at how such a simple ingredient can elevate their dishes. Whether it’s a backyard BBQ or a family taco night, pickled red onions have always been the star of the show.
Today, I’m excited to share this cherished family recipe with you. But first, let’s delve into the art of pickling and why these tangy delights are a must-have in every kitchen.
How to Prepare Pickled Red Onions
Ingredients:
- 2 medium-sized red onions, thinly sliced
- 3/4 cup of white wine vinegar
- 1 teaspoon of sea salt
- 1 teaspoon of white sugar
- 5 whole black peppercorns
Step by Step Directions:
Begin by placing the thinly sliced red onions into a sterilized jar.
In a small saucepan, mix together the white wine vinegar, sea salt, sugar, and black peppercorns. Bring this mixture to a boil over medium-high heat.
Carefully pour the hot brine over the onions, ensuring they are fully submerged. Allow them to sit uncovered for about 30 minutes.
Once cooled, seal the jar tightly and give it a good shake. For best results, refrigerate for at least an hour, though they can be stored for up to two weeks.
What to Do with Pickled Red Onions
Onions have become a culinary favorite for many chefs and home cooks alike. Their vibrant color and tangy flavor make them a versatile ingredient that can elevate a variety of dishes. Here are some popular ways to use pickled red onions:
Tacos and Burritos: The tangy flavor of pickled onions complements the rich and spicy flavors of Mexican dishes. Adding them to tacos or burritos can provide a refreshing crunch.
Salads: Mix pickled onions into your salads for an added layer of flavor and a pop of color.
Sandwiches and Wraps: Whether it’s a classic turkey sandwich or a veggie wrap, a few slices of pickled red onions can add a zesty twist.
Grilled Meats: The acidity of pickled red onions can balance out the smoky flavors of grilled meats, making them a perfect side dish for barbecues.
What are Red Onions Good For?
Pickled onions are not just flavorful; they’re packed with health benefits too:
Rich in Antioxidants: Red onions are loaded with antioxidants, which help combat free radicals in the body.
Heart Health: Studies have shown that the quercetin found in red onions can help reduce high blood pressure and protect against heart diseases.
Digestive Health: Red onions contain fiber and prebiotics, which promote a healthy gut.
Anti-Inflammatory: The compounds in red onions have anti-inflammatory properties, which can help reduce inflammation in the body.
What is the Difference Between Red Onions and Regular Onions?
While both red onions and regular (often referred to as white or yellow) onions belong to the same Allium family, there are distinct differences between them:
Color: The most obvious difference is the color. Red onions have a deep purple, almost reddish skin, while regular onions can range from white to yellow.
Flavor: Red onions are generally milder and sweeter than regular onions. This makes them ideal for dishes where a softer onion flavor is desired.
Usage: Due to their mild flavor, red onions are often used raw in salads, salsas, and garnishes. In contrast, regular onions are commonly used in cooking because of their robust flavor.
Nutritional Content: While both types of onions offer health benefits, red onions have higher levels of antioxidants, particularly quercetin and anthocyanin.
Is it Safe to Eat Raw Red Onions Every Day?
Eating raw red onions can be beneficial due to their rich nutrient content. However, like all foods, they should be consumed in moderation. For some people, eating raw onions daily can lead to digestive discomfort or exacerbate heartburn. It’s also worth noting that red onions can have a strong aftertaste, which might not be pleasant for everyone. If you enjoy the flavor and don’t experience any adverse effects, incorporating raw red onions into your daily diet can be a healthy choice. However, if you have any existing health conditions or concerns, it’s always best to consult with a healthcare professional.
Frequently Asked Questions Related to the recipe
What dishes pair well with pickled red onions?
Pickled red onions are versatile and can be used as a topping for tacos, salads, pizzas, and even sandwiches. Their tangy flavor complements a variety of dishes.
How long do pickled red onions last in the fridge?
When stored in an airtight container, pickled red onions can last up to two weeks in the refrigerator.
Can I adjust the sweetness of the pickled onions?
Absolutely! Feel free to increase the sugar if you prefer a sweeter taste. You can also experiment with different types of vinegar for varied flavors.
Are there any variations to this recipe?
Yes, you can add toasted cumin seeds, coriander seeds, or even crushed red pepper flakes for a spicy kick. The recipe is adaptable to your taste preferences.
Why is my brine cloudy?
Table salt contains anti-caking additives which can make the brine appear cloudy. It’s recommended to use sea salt or pickling salt for a clearer brine.
How do I achieve the best flavor and texture for my pickled onions?
For optimal flavor, ensure that the brine and onions turn a uniform bright pink color. The longer they sit, the better they taste.
Can I use other types of onions for this recipe?
While red onions are preferred for their vibrant color and flavor, you can experiment with other onion varieties. However, the taste and appearance may vary.
Is it necessary to refrigerate the pickled onions?
Yes, for the best flavor development and to ensure freshness, it’s recommended to refrigerate the pickled onions.
Pickled Red Onions
Ingredients
- 2 medium-sized red onions thinly sliced
- 3/4 cup of white wine vinegar
- 1 teaspoon of sea salt
- 1 teaspoon of white sugar
- 5 whole black peppercorns
Instructions
- Begin by placing the thinly sliced red onions into a sterilized jar.
- In a small saucepan, mix together the white wine vinegar, sea salt, sugar, and black peppercorns.
- Bring this mixture to a boil over medium-high heat.
- Carefully pour the hot brine over the onions, ensuring they are fully submerged.
- Allow them to sit uncovered for about 30 minutes.
- Once cooled, seal the jar tightly and give it a good shake.
- For best results, refrigerate for at least an hour, though they can be stored for up to two weeks.
