See step-by-step how to make delicious pickled red onions to use for BBQ or just about anything.
Do you want to spruce up an ordinary dish with a big flavor punch? Then pickled red onions are the way to go. These crunchy and unexpectedly sweet delights add a burst of flavor and brightness to dishes from tacos, burgers, and salads. Plus, they taste great on their own.
If you’re new to pickling red onions, however, you may wonder where to start. Not to worry — here we have three delicious and easy recipes for making delicious pickled red onions at home quick as a flash. Whether it’s your first time or fiftieth time making these tasty treats, these simple recipes will make adding them into your dishes a breeze.
Additionally we cover common questions such as whether pickled red onions are healthy (hint: yes.), how long they last in the refrigerator (up to two months.), why some times they come out mushy (too much water content can do this), and whether you can reuse vinegar that was leftover from making sauces – the answer is yes. So what are you waiting for? Let’s get started with our fantastic 3Easy Recipes for Pickled Red Onions.
How To Make Pickled Red Onions?
Making pickled red onions is a simple process that requires few ingredients and minimal effort. The first step is to prepare the onions. Slice the onions into thin rings, then place them in a bowl of cold water for 10 minutes. This will help to reduce their pungency and give them a mild flavor. After 10 minutes, drain the water and set aside the onions.
The next step is to make the pickling liquid. In a medium-sized saucepan, combine white vinegar, sugar, salt, and spices such as bay leaves or allspice berries. Bring this mixture to a boil over high heat while stirring constantly until all of the ingredients are dissolved. Once it has reached boiling point, reduce the heat to low and simmer for 15 minutes until it has reduced by half its original volume.
Once the pickling liquid has reduced by half its volume, add in the prepared red onion slices and stir gently until they are fully coated with the liquid. Remove from heat and let cool completely before transferring into an airtight container or jar for storage in your refrigerator for up to two weeks. To serve your pickled red onions simply remove from container and enjoy.
When making pickled red onions you can customize your recipe by adding additional spices such as garlic cloves or peppercorns for extra flavor or use different types of vinegar such as apple cider vinegar or balsamic vinegar instead of white vinegar if desired. You can also adjust sweetness levels by increasing or decreasing amounts of sugar added depending on personal preference so feel free to experiment with different flavors when making this delicious condiment.
Are Pickled Red Onions Healthy?
Pickled red onions are a healthy addition to any diet. They are packed with antioxidants, vitamins, and minerals that can help improve overall health. The antioxidants in pickled red onions can help fight inflammation, reduce triglycerides and cholesterol levels, which may lower the risk of heart disease. Red onions also contain quercetin and anthocyanin, two powerful polyphenol antioxidants that can protect against cell damage. Pickled onions also contain folate or vitamin B9 which is important for cell growth and metabolism.
The health benefits of pickled red onions don’t stop there; they can also regulate insulin levels in the body, improve bone density, prevent cancer, and improve fat metabolism. Studies have shown that they may even help improve heart health by reducing cholesterol levels and blocking cholesterol from entering the arteries wall. Additionally, pickled red onions contain anti-bacterial agents that can protect against certain illnesses as well as probiotics and digestive enzymes that aid in digestion.
On top of all these amazing benefits, pickled red onions are also a great source of vitamin C, potassium, folate and vitamin B6 which helps produce serotonin – a chemical responsible for feelings of happiness and well-being. All these vitamins work together to keep us healthy both physically and mentally.
Furthermore, pickled red onions are associated with improving cell membrane function in red blood cells as well as oxygen utilization – both important factors for optimal health. So not only do they taste great but they’re packed with essential nutrients that our bodies need to stay healthy.
How Long Do Pickled Red Onion Last?
Pickled red onions can last for quite a while depending on how they are stored. If you store them in the refrigerator, unopened pickled onions can last up to one year. On the other hand, if you open them, they can last up to three weeks. To increase their shelf life even further and maintain their quality and freshness, freezing them is an option as well; however, this may affect their texture and taste.
In addition to storing the pickled red onions in the refrigerator or freezer, it is important to regularly inspect them for signs of spoilage such as off-odors, discoloration or mold growth. This is especially true if they are stored at room temperature because then they will only last two to three months before going bad.
To make your own pickled red onions at home, you’ll need 3 pounds of red onions along with 3 tablespoons of pickling spices and 4 cups of vinegar (at least 5% acidity). You’ll also need 1 clove garlic crushed and 12 sprigs of fresh thyme (optional). The prep time for this recipe is 40 minutes while cooking time takes 20 minutes; altogether it will take an hour until you have your finished product. For a variation on this recipe you could use half the amount of vinegar and add sour citrus juices like fresh lime juice or lemon juice in its place (or even fresh seville oranges which is a sour orange variety).
Overall there are many ways that you can store your pickled red onion so that it lasts longer than usual. If stored properly in the right conditions necessary in either the fridge or freezer then it should last two to three years before going bad. Additionally if canned correctly after being made then it should keep for months on end.
Why Are My Pickled Onions Mushy?
Pickled onions are a great way to add flavor and texture to any dish. Unfortunately, if not done correctly, pickling can result in mushy onions. This can be caused by a few different factors.
First, it is important to make sure that the onions are completely covered with the pickling liquid. If there is not enough liquid to cover the onions, they will not be able to absorb all of the flavor and may become mushy. To avoid this issue, make sure that you have enough liquid in your jar or pot before adding the onions. Additionally, if you find that there is not enough liquid after adding the onions, either remove some of them or make more pickling brine to ensure complete coverage.
Second, it is important to heat up the vinegar mixture before adding it to your jar or pot with the sliced onions. The heat helps activate certain compounds in the vinegar which help preserve and flavor your pickled red onions. If this step is skipped or done incorrectly then your pickles may turn out softer than desired due to lack of proper preservation techniques being used.
Finally, it is important to use a sterilized Mason jar when making pickled red onions as this will help prevent any bacteria from growing during storage which could lead to mushy results as well as spoilage of other ingredients in your dish. Additionally, when pouring boiling water over your sliced onion slices into a Mason jar allow them time rest for 10 seconds before sealing so they can absorb some of the hot water and begin softening slightly before being sealed away for storage and flavoring purposes.
By following these steps carefully you should be able to enjoy crunchy and flavorful pickled red onion slices every time.
Can You Reuse Vinegar From Pickled Red Onions?
Yes, it is possible to reuse vinegar from pickled red onions. To do so, you need to make sure that the liquid used for pickling is sour, salty and sweet enough. The first step is to prepare a brine by combining water, vinegar, salt and sugar in a medium saucepan over medium heat until the sugar has dissolved. Then add the sliced red onion to a mason jar or bowl and pour the pickling solution over it. As the vegetables sit in the pickling solution, they absorb vinegar and give off water which needs to be replaced with more vinegar for safe reuse of pickling liquid. To do this, whisk together the first four ingredients until sugar and salt dissolve in a bowl. Letting this mixture rest for about 30 minutes ensures that onion is completely submerged in it before use. Thus by following these steps one can safely reuse vinegar from pickled red onions while ensuring that they are still safe for consumption.