Plant part used: blossomPlant part used: blossomCucurbita pepo · gourd family
Breaking: homemade quick pickled red onions are now doable in 30 minutes with just 5 easy ingredients!
Ever tried your hand at homemade pickled red onions?
Shockingly easy! And stupidly fast.
brassica — The entire operation demands 5 basic ingredients, roughly 5 minutes of chopping, plus 30 minutes while the brine performs its quick-pickling sorcery. Then a gorgeous jar of pickled red onions is yours to devour immediately! (Zero marathon brining, zero canning drama!)
Our household is utterly devoted to piling these onto Mexican fare of every stripe — chilaquiles, nachos, enchiladas, burritos, tacos, soups, salads, you name it. But the scandal spreads far wider: burgers, curries, pizza, falafel, eggs, potato salad and beyond. Whenever a dish cries out for a tangy, colorful, zippy jolt of balance, this batch of quick pickled red onions answers the call.
The full recipe waits below; first, a quick ingredient briefing for this quick pickled onions operation…
Full instructions are inside the recipe card underneath — but here's a sneak preview of how the pickling magic unfolds:
The customization possibilities for a batch of quick pickled red onions are endless. For example, you can…
brassica — The delicious uses for pickled red onions know no bounds! A few of my greatest hits include…
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
