Elevate Your Dishes with Quick Pickled Red Onions: A Smitten Kitchen Guide
If you're a fan of Deb Perelman's Smitten Kitchen, you're in for a treat. Today, we're diving into her quick pickled red onions recipe, a versatile condiment that adds a tangy, sweet, and slightly spicy kick to a myriad of dishes. Not only are these pickles a cinch to make, but they're also a fantastic way to preserve the bounty of red onions you might have on hand.
Why Quick Pickle Red Onions?
Quick pickling is a game-changer for those who want to enjoy the benefits of pickling without the wait. While traditional pickling methods can take weeks, these quick pickles are ready to use in just 20 minutes. Plus, they're incredibly easy to make, requiring no special equipment or canning knowledge. Here's why you should give them a try:
- Adds a vibrant pop of color and flavor to sandwiches, tacos, and salads
- Balances rich and heavy dishes with a bright, acidic note
- Perfect for meal prepping and storing in the fridge for up to a month
- Customizable with various spices and herbs
Ingredients: What You'll Need
To make quick pickled red onions, you'll need a simple list of ingredients that you likely already have in your pantry. Here's what you'll need:
| Ingredient | Amount |
|---|---|
| Red onions | 1 large or 2 small |
| White vinegar | 1/2 cup |
| Water | 1/2 cup |
| Granulated sugar | 1 tbsp |
| Kosher salt | 1 tsp |
| Black peppercorns | 1 tsp |
| Red pepper flakes (optional) | 1/2 tsp |
| Fresh dill or other herbs (optional) | 1 small sprig |
Step-by-Step: Deb's Quick Pickle Method
Now that you have your ingredients, let's get pickling! Follow these simple steps to create your quick pickled red onions:
- Thinly slice the red onions and place them in a non-reactive (glass, stainless steel, or ceramic) bowl.
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and red pepper flakes (if using). Bring the mixture to a boil, stirring until the sugar and salt have dissolved.
- Pour the hot vinegar mixture over the sliced onions, ensuring they're completely submerged. If you'd like, add a sprig of fresh dill or other herbs for extra flavor.
- Let the onions cool to room temperature, then cover the bowl and refrigerate for at least 20 minutes before using. The pickled onions will keep in an airtight container in the fridge for up to a month.
Versatile Uses for Your Quick Pickled Red Onions
Once you've mastered the art of quick pickling red onions, you'll find countless ways to incorporate them into your meals. Here are some ideas to get you started:
- Top tacos, burgers, or sandwiches with a generous spoonful
- Stir into salads, grain bowls, or pasta dishes for added crunch and tang
- Use as a garnish for soups, stews, or chilis
- Mix into scrambled eggs or omelets for a savory twist
- Create a quick pickle relish or chutney by chopping and mixing with other ingredients
Embrace the joy of quick pickling with Deb Perelman's red onion recipe, and watch as your dishes transform with vibrant flavor and color. Happy pickling!
