Easy Pickled Onions - Isabel Eats {Easy Mexican Recipes} (2024)

FAQs

What's the best vinegar to pickle onions? ›

I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they're totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

Pickled red onions can be part of a healthy diet. Adding fermented foods to your diet helps with a healthy gut.

I always like to salt and soak the onions before pickling. This gets rid of the harsh 'bite' that often makes raw-onions unappetizing. Soaking them for a short time in hot water softens the onions slightly, priming them for quicker, more thorough absorption of the vinegar brine.

How Long Do Quick Pickled Onions Last in the Refrigerator? Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they're still yummy later on.

Enjoy the classic white vinegar known and loved by all. Made from sun-ripened grain and crystalline water, this vinegar has a crisp fresh taste and delicious tanginess that compliments your marinades, enhances your sauces, and allows for easy pickling.

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

Additionally, pickled onions contain acetic acid, which is used in the pickling process to give them their sour taste. Consuming large amounts of acetic acid can lead to stomach upset, heartburn, or acid reflux for some people.

It is the Pickling Ingredients That Are Not Your Friend

Onions, before pickling, have good nutritional values. They are very low in saturated fat, cholesterol and sodium, and are a good source of dietary fiber, vitamin B6, folate, potassium and manganese, and also vitamin C.

Onions: Sorry Shrek fans, onions are bad foods to eat with IBS in any form, including variants like pickled onions and shallots.

Pickles tend to be high in sodium, which can also exacerbate bloating. "Sodium helps the body retain water, so consuming too much salt can lead to extra fluid buildup. The result is swelling, typically in the face, hands, feet and ankles," explains food, fitness and nutrition consultant Heather Mangieri, RDN, LDN.

Do you have to boil vinegar for pickling? ›

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Distilled white vinegar is the most commonly used, because it has a clean, crisp flavor that retains the produce's original taste and color best. Apple cider vinegar lends a milder, sweeter flavor if you don't mind the darker color. White wine, red wine and champagne vinegar all are great to use with pickling.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

White vinegar is preferred when light color is desired for making fruit or cauliflower pickles. It does not compete with the distinctive flavors of herbs and spices in a brine. Because it is clear, it does not change the color of light colored fruits and vegetables.

Pickling vinegar is more acidic than regular vinegar. It makes pickles crispier and their shelf life longer.