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SPICY PICKLED RED ONION — VIBRANT, CRISPY, AND AROMATIC

By Delicious Recipes!Posted on
SPICY PICKLED RED ONION — VIBRANT, CRISPY, AND AROMATIC

SPICY PICKLED RED ONION — VIBRANT, CRISPY, AND AROMATIC

Discover this beautifully colored, tangy, and slightly sweet spicy pickled red onion that adds a delightful crunch and flavor burst to any dish. Inspired by J. Rodgers’ technique, this quick-pickled onion keeps its crispness and develops a rich pink hue after repeated brief boils. Perfect as a condiment alongside grilled meats, burgers, sandwiches, oysters, ceviche (as a zesty onion substitute), or liver pâté.

🕒 Prep Time: 15 min

⏲️ Pickling & Cooling: 1 day (minimum)
🍽️ Yields: About 1 jar (serving size varies)

Ingredients

  • 1 medium red onion (approx. 200 g)
  • 250 ml white wine vinegar
  • 2 heaping tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 clove
  • 1 dried chili pepper, seeds removed (optional, reduce for less heat)
  • 1 cm cinnamon stick

Instructions

1. Prepare the Pickling Vinegar

  • In a small saucepan, combine white wine vinegar, sugar, salt, black peppercorns, bay leaf, clove, dried chili, and cinnamon stick.
  • Bring to a boil and simmer for 3 minutes.
  • Cover and let the spices infuse for at least 10 minutes.

2. Prepare the Onion

  • Meanwhile, peel the red onion and cut it in half.
  • Slice into thin ¼ cm rings and separate them carefully into individual rings.

3. Blanch and Cool the Onion (Repeat 3 Times)

  • Bring the infused vinegar back to a boil.
  • Add about one-third of the onion rings to the boiling vinegar. Let them sit just until the vinegar begins to boil around the edges again (approximately 20 seconds).
  • Using a slotted spatula, remove the onion rings and place them on parchment paper to drain and cool.
  • Repeat this blanching step with the remaining onions in two more batches.
  • Each blanching intensifies the pink color of the onion while maintaining crispness.
  • Allow onions and vinegar to cool completely after the final batch.

4. Jar and Refrigerate

  • Place the cooled onions in a clean jar.
  • Pour the cooled pickling vinegar over the onions to cover completely.
  • Seal and refrigerate for at least 24 hours before consuming to allow flavors to meld and deepen.

💡 Tips

  • Removing seeds from the chili controls spiciness—omit entirely for a mild version.
  • The blanching method keeps onions crisp and vibrant, unlike traditional slow pickling.
  • These pickled onions pair wonderfully with grilled meats, burgers, seafood dishes, and as a tangy topping on sandwiches.

🎉 Perfect For

  • Grilled meats and barbecue
  • Gourmet burgers and sandwiches
  • Fresh oysters and ceviche
  • Spicy, tangy accompaniments to pâté and cheese boards

📝 Final Thoughts

This quick-pickled red onion recipe brings a stunning color and balanced heat with a crisp bite, elevating a wide range of dishes. Its sweet-spicy-sour profile and crunchy texture make it an essential condiment for flavorful cooking and elegant plating. With minimal effort and patience, you’ll have a versatile jar of pickled goodness ready to brighten your meals.