Crisp, crunchy, garlicky goodness with the perfect amount of tang and natural sweetness. These refrigerator “pickled” red onions are easy to make, do not require canning, and are a great topping to tacos, pizzas, bagels, burgers, and much more!
These little purple ribbons of crunchy goodness are my latest obsession. Though you can eat these with just about anything, my favorite way is to top theses refrigerator “pickled” onions on top of my breakfast tacos, and alongside my chicken dinners.
Needless to say, the hubby (Ali) is quite obsessed as well.
I have three words in mind. Onion-Garlic-Breath. 😬 Don’t go on any dates tonight!
In all seriousness, let’s talk about the ingredients you will need.
What ingredients do I need to make Garlicky Refridgerator Pickled Red Onions with Peppercorns?
That’s a good question.
Red Onions — have spiciness, and let’s face it, the color is gorgeous!
Vinegar — we will use white distilled vinegar. I have not tested other kinds of vinegar(s) with this recipe.
Garlic — pungent, aromatic garlic, will give off a nice aroma and flavor.
Peppercorns — are optional, but I recommend it.
Lime — because sometimes, vinegar needs a squirt of freshness.
Pure maple syrup — helps to balance the sour and tanginess.
And of course water, and kosher salt.
Now, let’s talk about the “pickling” liquid.
Do I have to cook the pickling liquid before adding it to the onions?
No, and as a matter of fact, it’s actually all about personal preference. As you can see in the image below, I like to whisk all of the ingredients together using a whisk and mixing bowl.
This will help the garlic seep into the vinegar better, dissolve the salt —creating a stronger flavor.
Why do pickled onions go soft?
The rigid cell walls of onion are what give the onions its quick snap. That’s what I love. Furthermore, when onions are in a hypertonic solution, meaning a liquid that is more concentrated with dissolved particles such as salt(s)—the cell will lose its liquid from its cell wall that can cause them to wilt.
You will also see that the onions may grow larger by a smidge. This is because they are in a hypotonic solution—which basically means that they are in a less concentrated medium such as water. As a result, the cell takes in so much water that the cell walls break—which can also cause them to wilt and go soft.
Some recipes call for one onion or even half an onion. I aim to make as much as I can while using a pint mason jar (16 oz.). The secret to fitting the most into your jar is to not separate each ring.
Keep them intact and stack one-by-one until you reach the top of the jar. Refer to the middle image above. Yes, there are two medium-sized onions in there!
I know what you’re thinking. Once I pour the liquid into the jar, how will the peppercorns and garlic reach the bottom? Simple. Put on the lid and give it a shake.
As you can see in the picture above, all of the ingredients have spread out evenly. All of the garlic and peppercorns will eventually sink to the bottom while in the fridge. I like to enjoy my pickled onions after it’s been in the brine for a minimum of two hours or longer.
Last but not least, over time, the onions will get brighter in color and will turn your vinegar pink-ish. That’s my favorite part. 😍 You will be surprised by what you have just turned your onions into once it is ready to eat!
You May Also Like
- Breakfast Tacos with Quick-Pickled Cilantro -Lime Onions
- Thai Red Curry Chicken Cooked in Creamy Coconut Milk
- Creamy Crimini Tuscan Chicken with Kale (without cream)
- Healthy Soft & Pliable Whole Grain Oat Tortilla Wraps
Without further ado, let’s make Garlicky Refrigerator Pickled Red Onions with Peppercorns!Print