Pickled onions

I almost always have these in the fridge. They have a million uses–on burgers and hoagies, as part of a charcuterie platter, with bread and cheese, in salads, chopped in deviled eggs, tuna salad, and the like…you get the idea.

You can use almost any vinegar you like–white or red wine, cider, sherry, or rice. I would not use balsamic as the flavor seems inappropriate, nor would I use plain white vinegar because, well, no flavor! Red onions are preferred for the pretty appearance but you can use other types as well. This keeps almost forever refrigerated.

  • One large red onion
  • 1 jalapeño pepper or 1/2 tsp red pepper flakes (optional)
  • 1-1/2 c vinegar
  • 2 bay leaves
  • 4 allspice berries
  • 4 whole cloves
  • 6 peppercorns
  • 3 TB sugar
  • 1-1/2 TB kosher salt

Peel the onion and halve lengthwise. Cut into thin half-rings and put in a heat-proof bowl. Cut the jalapeño (if using) in half lengthwise then remove stem and seeds. Slice thinly. Use all the pepper or just part to your taste. Add to the onion.

Combine all the remaining ingredients in a small saucepan, including the red pepper flakes if you are using them, and bring to a simmer for a few minutes. Pour over the onions and let sit for a bit, then pack into a jar.

Explore posts in the same categories: Miscellaneous, Sides, Vegetarian

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