Quick Pickled Onions: Bold And Zesty And Fast

Pickled onions are a surprising touch of bright and bold flavor to sandwiches, burgers, salads, and so much more.

This recipe is for when you need something to give a dish a jolt and have it ready in 15 minutes. This is a great topping for banh mi sandwiches and other sammies, and for salads.

The recipe calls for onions, but it works just fine for pickling scallions, ramps, leeks, cucumbers, sweet peppers, green beans, cauliflower, shredded cabbage, carrots, corn kernels, garlic, and more. The more dense the vegetables, like carrots and cauliflower, the longer they take to be ready to serve, so slice them thin and taste after 15 minurtes.

After you get the hang of it you can add more vinegar, sugar, or salt, if you wish. You can add dill and herbs, even hot peppers, but they don't add much to the flavor in just 15 minutes. They will take a week or so for them to flavor the onions.

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pickled red onions

Add a zesty bite to sandwiches, burgers, salads, and more with this simple recipe for crisp and flavorful pickled onions. The recipe, which can be made in only 30 minutes, also serves as a great base for countless other types of pickles including cucumbers, scallions, ramps, leeks, sweet peppers, and green beans. I used red onions but any old onions will do. This method even works on cucumbers!

Course. Appetizer. Sauces and Condiments. Side Dish. Snack. Vegetable.

Cuisine. American.

Makes. 1/2 pound pickles in a 1 cup jar

Takes. 30 minutes to prep. About 15 minutes or more to cool and pickle.

Ingredients

1/4 cup water

1/4 cup distilled white vinegar

3 tablespoons sugar

1/4 teaspoon Morton’s coarse kosher salt (read more about the science of salt here)

1/2 pound of sliced or chopped onion, cucumbers, or other ingredients

Method

1) Prep. Pour everything except the onions and/or other vegetables into a non-reactive pan.

2) Cook. Bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions.

3) Let it cool and you can start using them within 15 minutes.

4) Serve. Refrigerate the pickled red onions until ready to add to sandwiches, burgers, salads, or other dishes.

"There are some things about which one must not be quick, like forming opinions and love making. But when it comes to sandwiches, the quicker the pickles the better."Meathead

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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