These quick pickled red onions add bright color and tangy flavor to salads, sandwiches, tacos, grain bowls, and cheese platters. Lightly spiced with bay leaf, peppercorns, cloves, and thyme, they’re simple to make and keep well in the refrigerator. A pinch of chile flakes adds optional heat.
INGREDIENTS:
1 lb. red onions, halved and thinly sliced into half moons
1 cup white wine vinegar
4 tablespoons sugar
1 teaspoon salt
2 bay leaves
10 peppercorns, lightly crushed
2 pinches dried thyme
5 whole allspice berries
5 whole cloves
Pinch of chile flakes (optional)
Large canning jar with lid
METHOD:
In a small saucepan, combine the white wine vinegar, sugar, salt, bay leaves, peppercorns, thyme, allspice, cloves, and chile flakes if using. Bring the mixture to a boil, stirring to dissolve the sugar.
Add the sliced red onions to the hot vinegar mixture. Reduce heat and simmer for 30 seconds. Remove from heat and let the mixture cool completely.
Transfer the onions and their liquid to a large, clean jar. Seal and refrigerate until ready to use. Flavor improves after several hours and keeps well for weeks.
SERVING SUGGESTIONS:
- Spoon over tacos, grain bowls, or burrito bowls.
- Add to salads, burgers, or sandwiches for tang and crunch.
- Serve with cheese boards or charcuterie.
- Use as a garnish for grilled meats or roasted vegetables.
YIELD: About 2–3 cups (varies with onion size)
