I’m a big fan of quick pickles, especially this Quick Pickled Red Onion.
In essence, quick pickles are very similar to ordinary pickles just not made and processed for long-term storage.
Where I may get 12 months (being conservative) of shelf-life from pickles I jar and process, quick pickles are made, placed in the fridge and used within 4 to 6 weeks.
I find quick pickling the ideal solution for the last of the vegetables coming out of the winter or summer garden. You’ve already processed the bulk of the harvest and it seems a wasteful effort to setup the canner for only a few jars.
In the case of onions, the reverse is true. The first onions I pull from the garden are used for pickling. The one’s that for whatever reason have matured faster.
The remainder are harvested and cured in bulk for storage over the coming year.
Even if you’re not growing your own onions, this is still a great way to always keep fresh food on hand. And they are so easy that it doesn’t make sense to purchase them from the grocery store.
The Quick Pickling Brine
In order to pickle anything, you first need a brine. The brine, a vinegar based liquid, is what preserves and pickles your fruits or vegetables, giving them their salty, sour flavour.
A quick pickling brine, as is used here, uses the acid of the vinegar to pickle quickly for consumption in the short term. Quick pickling brines are not shelf stable for long term storage.
Quick pickling brine generally works to a 1:1 ratio of vinegar and water, with added salt and sugar. Additional herbs or spices can be added to alter the flavour of the end product. Dill and peppercorns being the most traditional addition to pickles.
I call for no additional herbs or spices in this recipe as I think the sharpness of the onion holds its own against the pickling brine. If I was to add something to this quick pickled red onion, and occasionally do, it would be peppercorn.
Which Vinegar to Use?
There are lots of different types of vinegars available. They are all the result of the fermentation of a different type of food product, whether that be fruits or grains. Every vinegar has subtle (sometimes intense) flavour differences.
The vinegar used here really comes down to personal reference. The following, in my opinion, produce the best flavour and I urge you to experiment to find your favourite.
White Vinegar
White vinegar, made from grain alcohol, has no added flavour and is perfect when you want to tailor a brine to your taste with herbs and spices. The lack of colour also makes it ideal when you don’t want to discolour light coloured fruit or vegetables during pickling.
Rice (Wine) Vinegar
A much milder and sweeter vinegar made from rice. Rice vinegar has a delicate flavour and is a great alternative for those who find white vinegar harsh to taste.
Malt Vinegar
A stronger more pronounced flavour than other vinegars. Made from barley, malt vinegar has a nutty flavour with sweet, caramel undertones. Occasionally it can overpower the flavour of the item being pickled. I prefer white malt vinegar which has a milder flavour.
Apple Cider Vinegar
For those who like a milder and sweeter flavoured pickle use Apple Cider Vinegar. If unsure which vinegar to experiment with first, apple cider vinegar is what I would recommend. It doesn’t have the sharpness of white vinegar nor the distinct flavour of malt vinegar.
These quick pickled red onions pair well with cheese and wine. I use them in salads, both leafy and warm vegetable varieties. They make a great addition to curries.
My favourite way of eating them is on top of scrambled eggs.
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Ingredients
- 1 red onion thinly sliced
- 100 ml vinegar white, apple cider, white malt or rice vinegar all work here
- 100 ml water
- 1 tsp sugar
- 1 tsp salt
Instructions
- Pack sliced onion into a sterilised jar with a lid. If you are planning on using the pickle within a few days you can do this in a bowl.1 red onion
- Combine vinegar, sugar and salt in a saucepan. Bring to the boil, dissolving sugar and salt. You now have your pickling brine.100 ml vinegar, 1 tsp sugar, 1 tsp salt
- Pour the hot pickling brine into the jar over the onion. The onion should be completely submerged within the pickling brine.
- Cover and leave to pickle.
- The pickles can be used in as little as 30 minutes once the onion has turned bright pink. However, the best flavour will develop after a few days of storage.
- Stores in the refrigerator for up to 4 weeks. The onion must be submerged in the pickling liquid during storage.
Notes
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