Quick-Pickled Red Onions
This article provides a simple recipe for quick-pickled red onions, highlighting their versatility as a condiment. The pickled onions can enhance a variety of dishes, from tacos to salads, and their flavor improves with time. Tips for preparation and storage are also included, making it easy for anyone to create this tangy addition to their meals.
- ▪Quick-pickled red onions are ready to eat after about an hour of soaking in brine.
- ▪They can be used in various dishes such as tacos, sandwiches, and salads.
- ▪The pickled onions can last in the refrigerator for up to two weeks.
Opening excerpt (first ~120 words) tap to expand
CookingJune 2012Quick-Pickled Red OnionsBy Oliver StrandJune 3, 20263.7(1100)Photo by Emma Fishman, Food Styling by D'mytrek BrownArrowJump To RecipePrintThink of this pickled red onion recipe as a versatile blueprint. Crisp, punchy, and ready after about an hour of hands-off time, they’re one of the easiest ways to add bright, tangy flavor to everyday meals.Keep a jar in the fridge and add them to tacos, breakfast sandwiches, burgers, grain bowls, salads, or just some roasted vegetables. Their sharp bite mellows as they soak in the brine, while their signature crunch remains.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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