Tangy, spicy, and bright, these red pickles are a staple in our fridge, and I think they’ll be a staple in yours too! And if they’re not, it’s not for lack of me trying to persuade you.
I like my pickled onions like I like my men. Spicy, savory, straightforward, and easy on the eyes without a lot of fuss. (Hi, Jedd!)
And that’s why I love these onions. Some pickles really want a ton of flavors thrown at them like mustard seeds, coriander, allspice, cloves, and cinnamon. But these bad boys are pickled with very few ingredients, which means they’ll go with anything.
Chicken shawarma? Absolutely.
On a turkey and Swiss sandwich? Heck yeah.
With cheese and crackers? Indeed.
They’re also fabulous just served with hummus and flatbread.
So, grab a knife, a cutting board, and your favorite jelly sized Mason jar, and let’s get our bay leaf and black peppercorn quick pickled red onions on!
You’re going to love them.
Bay Leaf and Black Peppercorn Quick Pickled Red Onions
Ingredients
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 4 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons agave syrup or granulated sugar
Instructions
- Pack the sliced onions into a jelly jar sized Mason jar. Reserve.
- Heat the vinegar, water, agave, bay leaves, and peppercorns in a small saucepan over medium heat.
- When the mixture simmers, reduce heat to low.
- Simmer for 10 minutes.
- Remove from heat and let cool for 10 minutes.
- Pour the mixture over the onions.
- Let cool completely, and cover.
- Refrigerate for up to 2 weeks.
Notes:
You can use yellow onions instead of red onions. The taste isn’t really markedly different, you just don’t get the “wowza,” from the color of the onions.
These will be good for up to 2 weeks in the refrigerator.
If you want a little extra “kabam!” of spice, add fresh jalapeno rings to the jar with the onions.