Are you ready to add some zing to your meals with the easiest pickled onion recipe ever? Well, grab your apron, and let’s get pickling quick pickled onions! How’s that for a tongue twister? :P
Onions are very much in the news in the Philippines these days because of their skyrocketing price (Php 600 as of this writing). The mom and dad went to Pangasinan and were able to get a few kilos for cheap. Needless to say, Im not gonna let them go to waste!
Pickled onions have been a beloved condiment and snack for centuries, with roots dating back to ancient civilizations. The process of pickling, which involves preserving food in vinegar or brine, has been used for centuries as a way to extend the shelf life of perishable foods.
Pickled onions, specifically, have a long and storied history. They were a popular food in ancient Rome, where they were often served as a side dish or appetizer. In the Middle Ages, pickled onions were a common food for peasants, as they were cheap and easy to preserve. They became a popular food in England during the 17th century, where they were often served with roast beef or as a topping for sandwiches.
Today, pickled onions are enjoyed all around the world and can be found in a variety of cuisines. From the spicy pickled onions served with Mexican street food to the sweet and tangy pickled onions found in the UK, there are countless variations on this delicious condiment.
In the Philippines, in the northern provinces, where the culinary influences of Spain and Mexico linger, pickled vegetables take on a distinctly Hispanic flair, infused with the warmth of laurel leaves and the gentle heat of red bell peppers. Down south, the flavors lean more towards the Southeast Asian palate, with the unmistakable fragrance of fennel seeds lending a uniquely Filipino twist. Although we’re not much in the habit of making pickled onions since we have pickled papaya and ampalaya.
But ever since trying them out with fried fish, I always crave them -sweet and tangy, with that special onion flavor.
And whether you’re a fan of traditional pickled onions or enjoy experimenting with different flavors and spices, there’s no denying the versatility and deliciousness of this timeless condiment.
Quick Pickled Onions Recipe
So here’s a recipe for quick pickled onions in case you come upon this gold mine yourself.
First things first, you’ll need to gather your ingredients: 1 cup of pickled onions (obviously), 1 cup of vinegar (white vinegar (Datu Puti Cane Vinegar) or apple cider vinegar works great), 3 tablespoons of sugar, 1 tablespoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes (optional, but highly recommended for a little extra kick).
Now, let’s get pickling! Start by thinly slicing your pickled onions (use a mandoline if you have one, or just slice them as thin as you can with a knife). Arrange thm nicely in a clean sterilized bottle or mason jar. In a small saucepan, combine the vinegar, sugar, salt, black pepper, and red pepper flakes (if using). Heat the mixture over medium heat until the sugar and salt have dissolved. Don’t overcook.
After 5 minutes, remove the saucepan from the heat and pour the pickling liquid to a jar with onions. You can store the pickled onions in the refrigerator for up to 2 weeks (but let’s be real, they’ll probably be gone way before then).
Now that you’ve mastered the art of pickled onions, you can use them to add some tangy goodness to all sorts of dishes! Try adding them to sandwiches, burgers, salads, tacos, or even just eating them on their own as a tasty snack. Trust us, once you start pickling, you won’t be able to stop!
Happy pickling, friends!
How to use Pickled Onions QUICK!
Ps, Pickled onions are best used after an overnight of pickling. If you find yourself wanting to use it immediately, for a slightly quicker pickle (within 30 minutes): Place your desired amount of pickled onions and pickling liquid in a resealable bag. Seal the bag, pressing out any excess air. Gently massage the bag to distribute the pickling liquid and agitate the onions. Let it sit for at least 30 minutes before using. There’s something sciency on it which I’m not so sure as how to explain. Shaking or manipulating the pickling liquid helps distribute the vinegar throughout the onions, accelerating the pickling process.
Ingredients
- 1 cup pickled onions
- 1 cup vinegar (you can use white vinegar, apple cider vinegar, or another type of vinegar)
- 3 tbsp sugar
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- In a small saucepan, combine the vinegar, sugar, salt, black pepper, and red pepper flakes (if using). Cook over medium heat, stirring occasionally, until the sugar and salt are dissolved.
- Place the pickled onions in a clean, sterilized jar.
- Pour the vinegar mixture over the onions, making sure that the onions are completely covered.
- Close the jar tightly and let it sit at room temperature for at least 1 hour, or until the onions are pickled to your desired level of tanginess.
- Once the onions are pickled to your liking, store the jar in the refrigerator. The pickled onions will keep for up to 1 month in the refrigerator.
- Serve the pickled onions as a topping for sandwiches, burgers, or salads, or use them to add a tangy kick to dips and sauces. Enjoy!
