Hey there, welcome back.
Lacey here with A Sweet Pea Chef and I have a really exciting recipe to share with you
today.
Do you love pickled onions?
I love them so much I get them on top of everything I can when I'm out at restaurants, and until
recently I thought there was some sort of magic to make them, I didn't realize I could
make them at home.
So what if I told you that today I'm gonna show you how to make super easy quick pickled
onions using just six ingredients, and it's only gonna take us 30 minutes?
Pretty awesome, right?
All right let's get started.
Oh, and before I forget don't forget to go and subscribe to this channel so that you
get my new weekly recipe videos and you get all sorts of good healthy eating inspiration.
If you've never had pickled onions before they pretty much change everything for the
better.
They're kind of like this burst of sweet crispy tangy crisp goodness, and they make just everything
they touch better.
I'm serious.
Like sandwiches, tacos, bowls, burgers, avocado toast, everything for the better.
Okay so let's talk onions.
While you can use any onion you fancy I really like red onions because they not only have
a really cool color, they also have that nice natural sweetness so I really like those,
and that's what we're going to be using today.
Where you're slicing your onions there are two basic main options, you can use a mandoline
or you can use a sharp knife.
I like using a mandoline because you get really consistent thin slices.
Let's start by how to use a mandoline to slice your onions.
So your first step is to slice the stem off of your onion and then you're gonna peel the
outer harder skin around the onion until it's nice and bright red underneath.
We're also going to set our mandoline to the thinnest blade setting.
Keep in mind when you're cutting your red onion that you want to slice like you would
an onion ring.
You don't want to go through the stem, you want to go with the stem.
Place your mandoline on a cutting board and then using the flat end of your onion and
your hands on top, you can also use a hand guard if you have one, we're going to just
evenly slice back and forth until you get those nice evenly distributed, evenly sliced
red onion slices.
Or if you want to use your chef knife go ahead follow those same exact instructions for slicing
your red onion off on the stem and then peeling out the external kind of paper-like layers.
Then we're going to place our red onion on our cutting board and we're going to very
thinly slice the same way.
Try to get really evenly sized thin slices from the stem all the way down to the roots.
So now we have our onions all ready and sliced and ready for pickling.
I also wanna note that this is just for pickling quickly.
So it's gonna last for like two weeks in the fridge.
It's not meant to be canned and set aside for a long time and stored.
This formula for pickling works really great with seasonal veggies too.
So you can use it for like ginger, or carrots, or whatever you want as long as you have it
within two weeks.
So now in a saucepan over medium-high heat we're going to combine some water, white vinegar,
apple cider vinegar, pure maple syrup, and some sea salt.
Don't worry the pure maple syrup is not going to make these super sweet, it basically just
helps to cut the acidity of the vinegar.
So if you're worried about it being super sweet they're still going to be nice and crisp
and tangy.
Also if you don't have pure maple syrup you could replace it with some raw honey, unless
you're vegan and then you use the pure maple syrup.
We're going to stir this mixture and we're going to allow it to come to a soft simmer.
It should take about five minutes to get to that.
To store our pickled onions I like using a one-pint mason jar that I have a lid for.
Any airtight container will work, especially something that's gonna be able to hold hot
liquid and then be refrigerated.
So in the mason jar go ahead and stuff all of those sliced onions that we sliced just
a second ago, and get it all the way in there.
It's okay if it's kind of squished at the bottom.
And then we're gonna take our vinegar mixture and we're gonna pour it carefully over the
top of those onions all the way almost to the top of the mason jar.
If you wanna do this whole step in the sink that could be a good idea in case you are
worried about spilling.
You wanna make sure that all of the onions are nice and covered with that liquid, so
you can use a spoon to kind of push around and push down all those extra onions to make
sure there's no more air bubbles in there so that everything is nice and cozy in that
vinegar mixture.
Now just let the vinegar do its magic.
It's gonna turn these onions into pickled onions in about 20 to 25 minutes as you just
set them on the counter at room temperature and let it go.
So these 30-minute quick pickled onions are so tasty fresh from the fridge.
You can just grab them and top them on anything you want.
One of my absolute favorite things right now is to make a wrap using my Instant Pot pulled
pork, some sliced avocados and then these pickled onions with a little bit of cilantro
for extra flavor.
It is so good.
And remember use an airtight container.
I have these really great sealable lids that I can share with you in the link below as
well.
And keep them in your fridge stored tightly.
They last up to two weeks and they are just grab and go, so easy to have and I love them
so much, I hope you do too.
And don't forget to subscribe so you get my healthy new recipe videos all the time straight
to you, and thank you so much for being here I will see you next time.
Bye-bye.
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