Pickled perfection: How to make the best pickled red onions
Preserves made from vegetables aren't your specialty? No problem. With this recipe, anyone can handle it. It doesn't even require pasteurization. You just need to slice the onions and cover them with the marinade. Ready to take on this challenge? You'll thank yourself in winter and regret not having an extra jar in reserve. Although you can buy onions year-round, they are the tastiest now.
8:02 PM EDT, July 25, 2024
Red onions are one of the most underrated vegetables. They are milder than white onions and are crisp. They are perfect for pickling. These prepared onions are great for sandwiches, toast, salads, meats, and herring. They'll enhance the flavor of many dishes!
Loaded with vitamins
Before the red onion ends up in a jar, it's worth remembering its valuable properties. It's a real treasure trove of vitamins and minerals. It contains large amounts of vitamin C, which is a powerful antioxidant, supports the immune system, and helps fight colds. Besides vitamin C, red onions also provide us with B vitamins, as well as vitamins E and K.
Raw and pickled
Red onions are low in calories, so they are worth including in a weight loss diet. This vegetable is also rich in fiber, which supports bowel function and helps maintain a healthy body weight. Onion also contains potassium, calcium, magnesium, iron, copper, and zinc. Additionally, it has fructans, which support gut health by stimulating the growth of beneficial bacteria. This is important for maintaining a healthy bacterial flora. Therefore, it’s worth adding red onions to salads and sandwiches, as well as preparing them in pickled form.
Pickled onions
Ingredients:
- 3 medium red onions
- ½ cup of water
- ¼ cup of white or red wine vinegar
- 1/3 cup of brown sugar
- 1 teaspoon of salt
- 2 cloves of garlic
- 1 teaspoon of mixed peppercorns
- 1 teaspoon of white mustard seeds
- Pinch of crushed red pepper flakes, bay leaves, or cloves (optional)
Preparation:
- Peel the onions and slice them thinly, preferably using a mandoline. Divide the onions among two or three jars.
- Slice the garlic. Divide it among the jars. Add mustard seeds, mixed peppercorns, and crushed red pepper flakes to each jar. Add bay leaves or cloves depending on the desired flavor.
- Boil the water, add salt and sugar, and stir until dissolved. Finally, add the vinegar and mix.
- Pour the warm marinade over the onions in the jars. Set aside to cool, then close the jars and refrigerate for 12 hours. Store in the refrigerator.
