I get into the preparation step and go to mix my first three ingredients with the.water? I don't recall water being in the ingredients list. I read the ingredient list and set up my mis en place.
Happily, I just dumped out the original brine and did it over again, WITH WATER.Ĭ'mon bon appetit, you can do better than this. When something is left off the ingredient list, I feel set up to fail. I, like other reviewers, prepare ingredients beforehand. Y'know, I'd have expected bon appetit to give better attention to the details. They might be simple to make, but these pickled red onions have layers. For the prettiest pickles, slice your onions vertically to keep the slivers relatively equal in size.Īfter letting your quick-pickled red onions sit for at least an hour to soften and marinate, drain them (or store them in their liquid, in the refrigerator for up to two weeks), and then put them to good use brightening up a juicy pile of ribs, sub them into your favorite breakfast sandwich, or scatter them atop a lunchtime grain bowl. crushed black peppercorns, coriander, or red pepper flakes, or toss in a smashed garlic clove or a few sprigs of thyme or oregano. Similarly, you can consider this a blueprint for flavoring these onions however you see fit: Switch out the sweetener for maple syrup or honey, add in ½ tsp.
The pickling liquid is just a mix of water, salt, sugar, and vinegar-we’ve opted for apple cider, but white wine vinegar, red wine vinegar, sherry vinegar, or rice vinegar would all be fine. The strategy in this easy recipe for pickled red onions is (as one astute reviewer noted) pretty much just “mix everything together and wait.” One more boon for the recipe? It’s entirely made up of pantry staples.