Easy as can be, these quick pickled red onions are a Mexican staple that can be strewn on practically anything you can think to eat.
Quick Pickled Red Onions
- Quick Glance
- Quick Glance
- 10 M
- 4 H, 10 M
- Makes about 2 cups
In a small saucepan over medium heat, stir together the vinegar, sugar, cinnamon stick, cloves, bay leaf, star anise, and red pepper flakes. Bring to a boil and then promptly remove the pan from the heat. Cover the pan and let the spices steep for 5 minutes.
Toss the onion slices in the saucepan and toss to coat. Pour the mixture into a 1-quart (960-milliliter) glass jar and cover tightly. Refrigerate for at least 4 hours before serving. The quick pickled red onions will keep for up to a few weeks in the fridge.
Recipe Testers' Reviews
With minimal effort and ingredients, you can have a delightful condiment for any occasion with this quick pickled red onions recipe. The hardest part is waiting the 4 hours before you try them. The pickled red onions were tangy and mellow with a warm heat and a nice hint of spice. Since you are using this as a condiment, only a little is used at a time. A medium red onion yielded 1 cup thin slices. After a week we have a little less than half left and the taste and texture is as good as the day I made them. So far we've used them on a ham and cheese sandwich, in a turkey and avocado wrap, on sausage scrambled eggs for breakfast, with cheese and crackers, and on a salad for lunch at work. I am already planning to make a double batch as no fridge should be without these pickled onions. I'm also already planning what I can have them on next.
This is one of the easiest and tastiest pickled red onion recipes I have made. It comes together very easily and quickly and the flavors deepen as the pickles age. The texture remained fairly crunchy even after 3 days. (Alas, I cannot comment on longer as the pickles were all gone in 3 days!) I used the pickled red onions in sandwiches and pita wraps as well as on spicy Singapore noodles and a simple chicken curry and rice. The uses are endless, limited only by our imagination. I call them the Miracle Condiment. I will be making another batch tomorrow, this time I will double or triple the recipe so we don't run out so quickly. These were a cinch to make and a lovely condiment with a variety of uses. They will be a staple in my fridge.