Quick Sweet & Spicy Red Onions
From Foolproof Preserving: A Guide To Small Batch Jams, Jellies, Pickles, Condiments, And More from America's Test Kitchen.
Foolproof Preserving. A Guide To Small Batch Jams, Jellies, Pickles, Condiments & More. By The Editors At America’s Test Kitchen. ©2016. Published with permission.
- Prep Time: 10 minutes
- Total Cooking Time: 5 minutes to cook, 1 hour to pickle
- Servings: 1 cup.
From The Editors of America's Test Kitchen writing in Foolproof Preserving:
Why This Recipe Works
Sweet and spicy pickled onions are an absolute breeze to make—just a few minutes of hands-on preparation plus a 30-minute briny bath transform simple slices of red onion and jalapeño chile into a vibrant topping for tacos, sandwiches, or burgers. We wanted to create a brine that wouldn’t distract from the delicate pungency of red onions but rather accentuate it. We tested an array of vinegars and found that red wine vinegar offered a clean and fruity background; plus, its rosy color complemented the purple-tinged onions.
To balance the acidity and bring out the onion’s natural sweetness, we added a good measure of sugar. A bit of chipotle or cumin would have given the mixture a decidedly south-of-the-border profile, but we preferred to keep it simple with the clean, grassy heat of jalapeño chile. Look for a firm, dry onion with thin, shiny skin and a deep purple color. When working with jalapeño chiles, it’s a good idea to wear gloves and wash your knife and cutting board as soon as you’re done. These pickled onions cannot be processed for long-term storage.
- 1 red onion, halved and sliced thin through root end
- 1 cup red wine vinegar
- 1/3 cup sugar
- 1/4 teaspoon canning and pickling salt
- 2 jalapeño chiles, stemmed, seeded, and sliced into thin rings
- Place onion in medium bowl. In small saucepan, bring vinegar, sugar, salt, and jalapeños to simmer over medium-high heat, stirring occasionally, until sugar dissolves.
- Pour vinegar mixture over onion, cover, and let cool to room temperature, about 1 hour.
- When cool, drain vegetables in colander and serve. (Pickled onions can be refrigerated for up to 1 week; onions will turn soft and harsh after 1 week.)
From The City Cook: I call these onions a flavor bomb that can enliven many savory dishes. More specifically, ATK says they are great to serve with burgers, on tacos or a grilled cheese sandwich, as a pizza topping, added to pasta salads or green salads, or on a charcuterie board.