Quick Pickled Red Onions
Pickled Red Onions
Just the Recipe | 1 Jar
Ingredients
1 Red Onion
Celery Seed
Distilled White Vinegar
Steps
Peel and halve a red onion from top to bottom. Lay the onion on the flat side and cut across the grain to make long slices or with the grain for shorter ones.
To a clean glass jar, add the sliced red onions, pulling the layers apart a bit as you add them.
Add 1/2 tsp of Celery seed per half onion added.
Top with distilled white vinegar until all onions are covered. Screw on the lid and shake.
If using right away, allow to sit at room temperature for an hour. If using later, refrigerate.
These quick pickles will last for 1-2 months in the refrigerator.
Want to learn more about making homemade quick pickles? See The Essentials of Pickles for the method and recipe for brine.
As close as we can get to a Chicago Dog in the Northeast. See how we make it in the tips below.
Kitchen Acumen Tips:
For more flavorful ideas for pickled onions, see The Essentials of Pickles for a brine recipe and add-in ideas.
To make a Chicago-style dog, grill a hot dog and toast the roll (ideally a poppy seed hot dog roll). To the bottom of the roll, add a slice of American cheese then the hot dog. Add tomato slices, pickles, pickled onions, ketchup, mustard, and a dash of celery salt. Adjust to suit your tastes.
Variation: Use apple cider vinegar boiled with 1 fresh garlic clove, minced and 1 TBS honey.
