Onions are notorious for making us cry but usually it’s when you cut them. This quick, easy, and slightly spicy Pickled Onion Recipe is so good it… well I think you get the joke from here. What’s not a joke? The fact that you can keep them around (stored in the fridge in an airtight container) for up to two weeks!
There are so many dishes you can balance out with these on hand, they are worth making every few weeks. Just think, slow roasted pork, yes. Butternut squash black bean tacos, yes. Making eggs dishes exciting, turning potato salad into “homemade” heavens yes. Hamburgers, brats, GRILLED CHEESE SANDWICHES… yes, Yes, YES!
Ok bordering on food porn. Taking it down a notch… not, queue closeup!
This is a simple, easy, nonjudgemental recipe. Don’t like heat, leave out the red pepper flakes. Not the perfect onion slicer, no worries, we’re not talking perfection here, we’re talking simple, easy, tasty pickled heat.
Pickled Red Onion Recipe
Notes on Jarring:
- Using kitchen tongs, a fork or two spoons, transfer your cooled onions to a jar.
- This step is optional but since biting into whole black peppercorns is a little less than pleasant and picking around them in the jar later is tricky, I recommend the bother here. Strain the pickling liquid before or as you place it in your jar with the onions. Mustard seeds soften and are fine but the peppercorn, no matter the kind, try reducing as many as you can before they hit the jar.
- Think of a few in the jar as cute for display, not for eating.
Ball Jars work great here. If you stuck to a medium red onion, everything fits in nicely and will be downright attractive served with nothing more than a little ole fork sticking out!