Why quick pickled onions?
Quick pickled onions are a deliciously simple way to brighten up many of your favorite dishes. With just a few minutes of preparation and an hour in the refrigerator, you will arrive at a special addition for burgers, wraps, salads and much, much more.
How to prepare red onions for pickling?
The trickiest part of this dish is thinly slicing the onions. Trust me, if you use a mandolin, it’s sharp. No daydreaming allowed for this one. Of course, if you don’t have a mandolin (or using it puts you off), just grab your favorite chef’s knife and carry forward.
How do you marinate red onions?
Even if you are not a fan of onions, you will want to give quick pickled onions a try. Red onions, although a big stronger than white, are definitely the sweetest. A sweet vinegar, such as raspberry or pear plus a few tablespoons of agave syrup ramp up the onion sweetness. I noticed that even a quick pickling process diminishes the onion smell and taste.
How long do pickled onions last?
Pickling has been used for preserving foods for centuries. Quick pickled onions still look (and taste) wonderful after a week in the fridge. We never seem to make it a week though. Even a big bowl disappears within a day or two.
How do pickled onions taste?
If you use a lighter vinegar for your quick pickling (I really like raspberry here), you can add a big mountain of onions without them overpowering the rest of your dish. You’ll find pickled onions are mellower than raw onions, so feel free to pile them on. If you are going in the salad direction, mix up leftover marinade with prepared mustard for a super quick salad dressing.
A special garnish can transform everyday meals into special occasions. With easy, healthy additions like quick pickled onions, we should aim to do this more often. Making food special while still maintaining our healthy integrity is a strategy that helps us move down the path. Plant-based eating for some of us might be about making changes. It should never be about compromise or sacrifice. Peace.Print
4-ingredient quick pickled onions take minutes to make and are a healthy way to brighten many of your favorite dishes. Make every meal special.
- 2 red onions, peeled and sliced thin
- 1/2 cup raspberry vinegar, red wine vinegar or Merlot vinegar
- 3 tbsp liquid sweetener such as agave syrup or vegan honey
- 1/4 tsp sea salt
- In a small bowl, add 1/2 cup vinegar, 3 Tbsp agave syrup and 1/4 tsp. salt. Mix well.
- Thin slice the red onions and add them to the marinade. Toss together well.
- Gently massage the onions so they absorb the liquid.
- Allow them to pickle for at least one hour or, for best results, let the onions pickle overnight.
- Store in a sealed container in the refrigerator, where they will keep for up to one week.
- This recipe calls for red onions, but mellow white onions (or a mix) can be used.
- Yield for this recipe depends on the size of your onions.
- Use leftover marinade as the base for a mustard dressing.
- Shake it up – try pickled onions as a garnish for soups or stews. Yum!
- Category: Dressings & Condiments
- Method: Marnaide
- Cuisine: Plant-based
Keywords: Quick pickled onions