| Ted’s Takover Recipe: Pickled Red Onions | It’s incredible what pickled onions can bring to a dish–that something so simple could have such an effect on flavor is exciting to me. This is one of the reasons I decided I needed to start pickling on a regular basis. I love many varieties-carrot, cucumber, etc, but the pickled red onion is so versatile and adds flair to things like salads, tostadas, fish tacos–the list goes on and on.
The only drawback is that they do take a bit of time. Even though these are easy refrigerated pickles, the pickling process does require the ingredients to work together overnight. But the reward is great and you will be adding red onions to everything for weeks-speaking of, I definitely recommend making my Gibson Cocktail with a bit of the brine, it’s a treat–especially in the fall and winter months.
You will need some pickling spices and a good jar, you can find the links below in the recipe. Happy Pickling!
- 3 cups water
- 1 cup white vinegar
- 1 teaspoon salt
- 1 tablespoon sugar or honey (hint of stevia for low-carb)
- 1 tablespoon pickling spice (see instructions below for alternatives)
- 2 red onions, sliced
- Place white vinegar and water into a sauce pan over high heat.
- Add salt and sugar (or honey) and bring to a full boil.
- Remove from heat and allow liquid to cool completely (about 30-40 minutes)
- Place 1 tablespoon pickling spice and sliced red onions in a glass container with a rubber gasket lid (I recommend Weck jelly jars). If you can’t find pickling spice at your local store, you can mix your own with dried mustard seeds, mixed peppercorns, whole coriander and dried chili flakes.
- Once liquid has cooled completely, pour into jar so that the onions are completely submerged. Attach lid and place jar in refrigerator overnight and keep refrigerated.
Keywords: grain-free, gluten-free, pickling spice, pickled onions, garnishes, martini, guacamole, fajitas, paleo, vegan