recipe
Quick Pickled Red Onions
by Brava Chef Travis
Pickled red onions are an incredibly useful pantry staple to have on hand. Tart, bright, acidic and sweet, these quick pickles lend a welcome pop of flavor to tacos, sandwiches, burgers, sausages and salads – just to name a few! Chef Travis adapted this recipe from J. Kenji Lopez-Alt. His recipe has less salt and a sliced jalapeno pepper in it, so feel free to get creative with the ingredients and ratios. Sliced garlic, mustard seeds, black pepper and/or chili flakes would all be welcome additions. These are called “quick pickles” (aka refrigerator pickles) because they use vinegar instead of natural fermentation, so they must be covered and stored in the refrigerator in a nonreactive container, like glass or plastic. I use a 4-cup (1L or 1 quart) glass container at home. These will keep for months refrigerated.
Ingredients
- 5.0 count large red onions, thinly sliced
- 1.0 cups distilled vinegar
- 1.0 cups water
- 1.0 cups sugar
- 1.0 tablespoons
Equipment
1 quart (4 cup) nonreactive storage container (glass or plastic)
Brava loaf pan
Nutrition Information
Allergens: None
Instructions
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1
Make brine
- Place onions in a 1 quart (4 cup) non-reactive container.
- In loaf pan stir together vinegar, water, sugar and salt.
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2
Cook brine
- Slide loaf pan into top shelf.
- Position loaf pan above bottom middle lamp.
- Press green button to begin cooking.
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3
Finish and cool
- When your brine is done, carefully remove loaf pan and pour brine over onions. Be careful, brine will be hot!
- Cool on the counter for about 30 minutes, or until room temperature.
- Cover and store in the refrigerator.