In the vibrant world of culinary delights, pickled red onions stand out not just for their striking color but for their ability to transform any dish with a burst of tangy sweetness. This humble condiment, with its roots in ancient preservation techniques, bridges the gap between tradition and modern gastronomy. Its unique flavor profile adds depth to tacos, burgers, and salads alike, making it a versatile companion in kitchens around the globe. Beyond their taste, pickled red onions bring a visual appeal to dishes, their bright pink hue inviting a second glance. In essence, these tangy morsels are not just food; they're an experience, enhancing meals with both flavor and flair.
Ingredients:
- 1 large red onion
- 1/2 cup apple cider vinegar
- 1/2 cup white wine vinegar
- 1 tablespoon agave syrup
- 1.5 teaspoons salt
- 1 cup hot water
- Optional flavorings: 1 garlic clove (halved), 5 black peppercorns, 1 small dried chili, or a few sprigs of fresh herbs (like thyme or dill)
Instructions:
1. Prepare the Onion: Thinly slice the red onion. You can use a mandoline for uniform thin slices or just a sharp knife.
2. Combine Vinegar Solution: In a mason jar or a bowl, mix the apple cider vinegar, white wine vinegar, agave syrup, and salt with the hot water. Stir until the salt is completely dissolved.
3. Add Flavorings (Optional): If you're using any, add your optional flavorings like garlic, peppercorns, chili, or herbs to the mix.
4. Pickle the Onion: Place the sliced onions into the jar or bowl, ensuring they are fully submerged in the vinegar solution. If they're not, you can press them down with a spoon or add a bit more vinegar and water in equal parts.
5. Let It Sit: Allow the onions to sit in the mixture at room temperature for about 1 hour. After that, you can store them in the refrigerator. They'll be ready to eat after chilling for a bit and will keep well for up to 2 weeks or longer.
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