Serves 4
1440 min
Pickled Red Onions
Recipe GLPR1cf8394d98c41e
Tangy and slightly sweet pickled red onions with warming spices like cinnamon, bay leaf, and cloves. This traditional Jewish deli-style condiment develops deeper flavor over 24 hours and pairs beautifully with sandwiches, charcuterie, and grain bowls.
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Ingredients
3 cups apple cider vinegar
1 1/2 cups granulated sugar
2 bay leaves
1 cinnamon stick (2 to 3 inches)
1 teaspoon crushed red pepper (optional)
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
1/4 teaspoon kosher salt
1 large red onion (about 12 ounces), halved and thinly sliced
Directions
In a medium saucepan, combine the apple cider vinegar, sugar, bay leaves, cinnamon stick, crushed red pepper (if using), black peppercorns, whole cloves, and kosher salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
Once boiling, remove the pan from heat and let the brine cool to room temperature for about 30 minutes.
Place the sliced red onions in a clean glass jar or container.
Pour the cooled brine and all the spices over the onions, making sure they are fully submerged.
Cover the container and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
The pickled onions will keep refrigerated for up to 3 weeks. Serve as a condiment with sandwiches, grain bowls, or charcuterie.
