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On more than one occasion I have used this space to share my trials and tribulations of being a food blogger, runner, amateur photographer, etc. Why I intentionally spend time in an uncomfortable place to experience self-doubt and discomfort with the hope of experiencing growth might be indicative of my bipolar glutton for punishment and no risk/no reward personalities. Or, in other words, I find jumping into the learning curve equally exhausting and exhilarating. Sometimes I can be persuaded to jump in, while other times I need to at least think I am ready (although who really is ready to ever to choose temporary discomfort?). This past week I took the plunge into the world of Reels. All I can say it's akin to jumping into the deep end of a pool without wearing a life preserver or knowing how to swim. While it's only been a few short days of entering into this 'discomfort zone', already I can hardly wait for the feelings of angst and uncertainty to be replaced with some sense of accomplishment. Let's hope that is sooner rather than later! I am anticipating (actually hoping) that someday I will look back at my early Reels and realize all of my discomfort wasn't all for naught. Sort of the same 'yikes' feeling I get when I look back at some of my early blog posts. Like the one for Pickled Red Onions I posted eight years ago.
Anyone who was drawn to that early post did so because they were either on the hunt for a Pickled Red Onions recipe or they were one of my loyal friends supporting my endeavor. While it's still a really good recipe, the photos themselves were not ones actually inspiring anyone to make Pickled Red Onions. But back then, I didn't know what I didn't know (now). Sometimes looking back in that proverbial rearview mirror can serve to reaffirm the time and energy spent being uncomfortable was well worth it.
Now I know I am taking a bit of a leap here, but I really do hope both the photos and the super easy Pickled Red Onions - Version 2 recipe posted here will inspire you to make a batch of these incredibly versatile, tender-crunchy, tangy-sweet flavored, pretty in pink pickled red onions. They are game changers on burgers, fish tacos, carnitas, deviled eggs, pork sandwiches, charcuterie boards, a Ploughman's lunch platter, avocado toast, hot dogs, and salads to name a few. And, if you happen to be someone who enjoys eating pickles out of a jar, well you might just find yourself happy to nosh on a jar of pickled red onions.
When it comes to choosing a vinegar when making pickled onions, half of the decision is made based on use (will you be refrigerating or canning) and the other half on flavor. If you looking to can pickled onions, you need to use a vinegar having at least a 5% acidity. Which is why many choose to use either white vinegar or apple cider vinegar when making pickled vegetables. But, if you are looking for a vinegar that not only enhances the gorgeous pink hue created when mixed with thinly sliced red onions, but has even more flavor than a white, red wine, or apple cider vinegar, then you definitely want use a seasoned rice vinegar. With an acid level ranging from 4.2% to 4.3%, you won't be able to 'can' your pickled red onions, but you can keep them refrigerated for up to three weeks. If they last that long.
Flaky sea salt, granulated sugar, sliced garlic cloves, and black peppercorns all get mixed together with the seasoned rice wine vinegar to create the pickling brine. The flaky sea salt not only gives the pickling brine flavor, it dissolves better in vinegar than Kosher salt. The granulated sugar adds some sweetness by balancing out the acidity and tanginess of the vinegar. Sliced garlic cloves, black peppercorns, and even a few sprigs of thyme add flavor and a bit of complexity to the pickled red onions. When all of these ingredients are mixed in with the red onions, magic happens.
When cutting the red onions, think thin. Not see-through thin, but closer to about an 1/8" in thickness thin. You want them to be able to quickly absorb the pickling mixture, yet still have a bit of a crunch factor while they marinate. Cutting red onions goes quickly using a mandolin, but a good sharp knife works just as well.
In this recipe, there is no need to rinse or blanch the thinly sliced onions in warm or even hot water before mixing them into the pickling mixture as you will be refrigerating them, not canning them. Note: This way of making pickled red onions might be a slight departure from most other pickling recipes.
For the most optimal flavor, allow these incredibly easy to make irresistible pickled red onions to chill in the refrigerator for at least four hours or overnight before you take your first bite. If there was ever a condiment that could single-handedly, significantly elevate the droolworthy flavor and texture of anything it was put on, without a doubt it would be Pickled Red Onions. Especially, these Pickled Red Onions.
If, by some remote chance pickled red onions have been outside of your condiment comfort zone or if you just have never had them before, I promise, that in one bite you will be wondering why and how you had lived without them. Yes, they are that extraordinary! Last, but not least, I genuinely hope I have inspired you to make these Pickled Red Onions (Version 2) this time around.
Recipe
Pickled Red Onions - Version 2
Ingredients
Two large red onions (about 1 1/4 pounds), thinly sliced (about 1/8" thickness)
1 1/2 cups (12 ounces/355 ml) seasoned rice wine vinegar (see notes)
4 teaspoons flaky sea salt
3 Tablespoons (48g) granulated sugar
1 teaspoon black peppercorns
2 large garlic cloves, cut into quarters
Optional: sprigs of fresh thyme
Directions
1. In a medium sized bowl, whisk together the seasoned rice vinegar, flaky sea salt, granulated sugar, and black peppercorns.
2. Add in the sliced red onions and toss until the onions are well coated. Let sit for 3-5 minutes.
3. Add in the garlic cloves, then carefully pour the red onion mixture into a 32 ounce glass jar. Note: It's easier to transfer the mixture when you use thongs to place the sliced onions in the jar and then pour the brining liquid over the onions.
4. Top with a couple of sprigs of fresh thyme, if using.
5. Put the lid on the glass jar and place in the refrigerator for at least 4 hours or overnight before using them for the first time. The Pickled Red Onions will be good kept covered and chilled in the refrigerator for several weeks, if they last that long.
Notes: (1) I used a 12 ounce bottle of Marakan Seasoned Rice Vinegar in this recipe. (2) Mix and store Pickled Red Onions in glass bowls and glass jars. Do not use a metal bowl or metal storage container as the acidity of vinegar mixture will react with the metal. (3) I used 1 litre/33 ounce size wide mouth Weck jar. You can find them on Amazon, at Williams-Sonoma, at World Market or any good quality kitchenware store.
Zion National Park, Springdale, Utah (March 2022)
