Description
Pickled red onions make a great accompaniment to a plate of smoked meats and they can take your humdrum sandwich to new heights. Give these sweet, tart, and spicy onions a try.
Scale
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 tbs granulated sugar
- 1/2 tsp kosher salt
- 10 whole allspice berries
- 10 whole black peppercorns
- 1/8 tsp red pepper flakes
- 1 dried puya chile
Instructions
- Add the allspice berries, peppercorns and red pepper flakes to a pint size mason jar.
- Holding the puya chile over the mason jar, break it in half, spilling its seeds into the jar. Add the two broken halves of the chili to the jar.
- Add the water, vinegars, sugar, and salt to a medium sauce pan. Stir to combine and bring to a boil.
- Add the sliced onions, stir, and press down so they are submerged in the pickling liquid.
- Bring the pickling liquid with the onions to a brief boil (5-10 seconds) and remove from the heat.
- Using a large slotted spoon, remove the onions from the sauce pan and add to the mason jar.
- Pour the pickling liquid over the onions until the mason jar is nearly full.
- Seal the mason jar with the lid and let cool to room temperature. The onions can be enjoyed immediately or kept in the refrigerator for about a week.
Notes
- If you have an aversion to spicy food, omit the red pepper flakes and puya chiles. You can also use dried Guajillo chiles as a more mild alternative.
- Feel free to experiment with the spices to suit your tastes. There are no rules here.