Katie Lee’s style pickled red onions are a vibrant and tangy condiment that instantly elevates any dish. Their perfect balance of sweetness, acidity, and crunch makes them a versatile addition to tacos, salads, sandwiches, and more. This quick-pickling method captures fresh onion flavor while softening its sharpness, creating an easy, make-ahead topping that lasts for weeks.
Ingredients
- 1 large red onion (about 8 ounces), thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 bay leaf
- 2 cloves garlic, smashed (optional for extra depth)
Instructions
- Prepare the onions by peeling and slicing them very thinly. A mandoline slicer works well for uniform slices.
- In a small saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, red pepper flakes, bay leaf, and garlic cloves.
- Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve completely. Bring just to a simmer but do not boil.
- Remove the saucepan from heat and let the pickling liquid cool for about 5 minutes.
- Place the sliced onions in a clean, heatproof jar or container with a tight-fitting lid.
- Pour the warm pickling liquid over the onions, ensuring they are fully submerged. Use a spoon to press the onions down if needed.
- Seal the jar and let it cool to room temperature, then refrigerate for at least 1 hour before using. For best flavor, wait 24 hours.
- Discard the bay leaf and garlic before serving, if desired. The pickled onions will keep well in the refrigerator for up to 3 weeks.
Tips
- Substitution for vinegar: While apple cider vinegar is recommended for its mild fruity tang, you can substitute white wine vinegar or rice vinegar for a slightly different flavor profile.
- Adjusting sweetness: If you prefer a less sweet pickle, reduce the sugar to 1 tablespoon or omit it entirely, but note this will intensify the acidity.
- Slice thickness: Thin slices pickle faster and have a more delicate texture; thicker slices will be crunchier but take longer to absorb flavors.
- Common mistake: Avoid boiling the vinegar mixture vigorously, as this can dull the bright acidity and slightly cook the onions, changing the texture.
Serving Suggestions
Katie Lee style pickled red onions add a bright, tangy pop to a wide variety of dishes. Try them on grilled meats like chicken or steak, layered on tacos or burgers, or tossed into green salads for a flavorful crunch. They’re also fantastic alongside creamy dishes like avocado toast or spread on sandwiches to cut through richness. Use them as a garnish for roasted vegetables or even in grain bowls to enliven the flavors.
Variations
Feel free to customize this recipe to your taste or the dish you’re pairing it with. For a sweeter version, add a cinnamon stick or a few cloves to the pickling liquid. If you want more heat, increase the red pepper flakes or add a sliced jalapeño. For a herby twist, toss in fresh thyme or rosemary sprigs. You can also experiment with different types of onions—white or yellow onions will yield a sharper, more pungent pickle.
Storage and Reheating
Store your pickled red onions in an airtight container in the refrigerator. They will keep their best flavor and texture for up to 3 weeks. Because they’re a cold condiment, reheating is not necessary or recommended; serve them chilled or at room temperature. Over time, the onions will soften and the flavor will deepen, so they’re excellent for making in advance. Always use a clean utensil to remove onions from the jar to avoid contamination.
Frequently Asked Questions
Can I use white vinegar instead of apple cider vinegar?
Yes, white vinegar is a suitable substitute if you prefer a sharper, more neutral acidity. However, apple cider vinegar adds a subtle fruitiness that complements the onions nicely in Katie Lee’s style.
How long do pickled red onions need to marinate?
While you can enjoy them after just 1 hour, the flavor improves significantly after 24 hours in the refrigerator. This allows the onions to soften slightly and absorb the pickling spices fully.
Are these pickled onions safe for canning?
This recipe is intended for quick refrigerator pickling and not for long-term shelf storage. Because it is a low-acid food with fresh onions, it should not be canned using a water bath method. Always refrigerate and consume within 3 weeks.
Can I reuse the pickling liquid?
You can reuse the pickling liquid once or twice to pickle another batch of onions, but the acidity and flavor will diminish with each use. It’s best to prepare fresh brine for optimal taste and food safety.
What if my onions turn mushy?
Mushy onions usually result from overcooking or leaving the onions in very hot vinegar too long. To avoid this, do not boil the vinegar mixture and cool it slightly before pouring over onions. Also, slicing onions too thick or storing pickles too long can affect texture.
Can I add other vegetables to this pickling recipe?
Absolutely! Thinly sliced carrots, cucumber, or radishes can be added to the jar to create a mixed quick pickle. Just keep in mind that different vegetables have varying textures and marinating times.
Katie Lee style pickled red onions are a simple, flavorful way to brighten up countless meals with minimal effort. This versatile condiment’s balance of sweet, tart, and spicy notes makes it a kitchen staple well worth mastering.
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