Quick Pickled Red Onions
Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make!
We like using honey for a natural sweetener instead of sugar - you really need the sweetness to stand up to the vinegar. The Maine Ale Vinegar is a much more interesting version of a typical Apple Cider Vinegar. And of course, you need fresh high quality pickling spice to impart a real depth of flavor -- you will notice the difference. These pickled red onions were flavor bombs.
- 1 medium red onion, very thinly sliced
- 1/2 Cup of water
- 1/4 Cup Distilled white vinegar
- 1/4 Cup Allagash 16 Counties Maine Ale Vinegar
- 1 1/2 Tablespoons of local raw honey
- 1 1/2 teaspoons salt
- 1 teaspoon SKORDO Pickling Spice
- Remove red onion peelings and slice thinly.
- Pack onions in a heat safe canning vessel. Place in sink to avoid any hot liquid splashes.
- In a small sauce pan, combine water, both vinegars, honey, salt, and pickling spice.
- Bring mixture to a gentle simmer over medium heat, stirring until combined.
- Gently pour hot mixture over onions in jar. Press down onions with a small spoon to remove air bubbles in jar.
- Place lid on jar.
- Let the onions cool to room temperature, about 20-30 minutes.
- Once cooled, onions are ready to serve.
- May keep sealed and refridgerated for up to 2 weeks.