I’m here to tell you about the easiest homemade condiment YOU NEED to keep in your fridge at all times. People, I can tell you without shame that I love all things pickled. Sure, I love me a good dill spear. Hit me with sauerkraut if we’re eating sausage. Kimchi is one of my favorite workhorses in the kitchen. I love vinegar, and I love fermentation. But I’ll be damned if anyone can convince me that any of those items is as versatile and flavor boosting as simple ol’ pickled red onions.
Pickled Red Onions are a kitchen powerhouse. They add flavor, color, and crunch to anything they touch. I literally get mad if I don’t have them on hand. They go on just about anything I make, from chili to sandwiches, burgers to brats, quesadillas to tacos, grain bowls to savory oatmeal, shrimp and grits to salads. They're a key component on my Harissa Roasted Carrot Salad and my Mediterranean Chicken Tostadas. They go beautifully on my Sesame Peanut Noodle Bowls. You'd honestly be hard pressed to find a savory dish that they don't elevate.
They’re briney, spicy but somehow a bit sweet (thanks to rice vinegar), they’re crunchy, and they have a gorgeous purple hue. They take less than 5 minutes to make, and they’ll keep in your fridge for weeks at a time (though, if you’re like me, that will never happen). They are glorious. Go ahead and do yourself a favor by making these right this very second. I promise you won’t regret it.
Pickled Red Onions
- Thinly slice 1 large red onion and place in an appropriately sized mason jar or delitainer.
- Sprinkle liberally with kosher salt, cover and shake. Let rest while you assemble other ingredients.
- Add in black peppercorn, allspice berries, dried chili, garlic, bay leaves, ½ teaspoon granulated sugar
- Cover onion slices with rice wine vinegar (apple cider vinegar works here too, as will plain white vinegar, but to make up for some of the sweetness add in an extra ½ teaspoon of sugar if you do)
- Cover, shake a few times to disperse the flavorings and pop in your fridge.