Have you noticed that a popular finishing touch in restaurants is often house-made pickled red onions? It might be to accompany a burger, a taco, on a salad, or roasted meat. There are so many uses, and they are an often needed pop of beautiful color, and you can easily make your own.
While they will never replace Ogórki Kiszone, the cukes fermenting in brine in Polish kitchens every summer, these pickled red onions are so fast and easy to make. They can be ready in as little as two hours, but will even better after sitting overnight. So you can think of these the days of a dinner party and still serve your guests house-made pickled red onions.
Add a colorful, gourmet touch to any meal
- 1 red onion
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 – 1 cup vinegar (I used rice vinegar)
- 1 clover garlic, halved
- 7 black peppercorns
- 5 allspice berries
- 3 springs of thyme
- a pinch of red pepper flakes
- small sprig of rosemary
- 1 bay leaf
- Peel and slice the onion, 1/4 inch thick, seperate the pieces and put in a colander, pour 3 cups of boiling water over the onions to blanch, drain
- Add the sugar, salt and vinegar to a glass jar large enough to hold your onion slices, stir or shake until the sugar and salt dissolve, add the garlic, peppercorns, allspice, thyme, pepper flakes, rosemary, and bay leaf
- Add the onions, packing them in, add more vinegar if needed
- Store in refrigerator, ready in just a couple of hours
Ready after a couple of hours, the onions will keep several weeks in the fridge, but are at their best the first week or two
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.