Hot Honey Pickled Red Onions
Elevate your everyday meals with these vibrant, sweet, and spicy pickled red onions. Infused with the irresistible kick of hot honey, they offer a delightful tang that cuts through richness and adds a pop of color and flavor to any dish. Quick and incredibly easy to make, this condiment is destined to become a staple in your refrigerator.
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
1 hour 15 minutes (including chilling)
Servings
Makes approximately 500 ml (2 cups)
Keywords
Why This Recipe Delivers
- Explosive Flavor Profile: A perfect harmony of sweet, spicy, and tangy notes.
- Incredibly Versatile: Elevates everything from tacos to salads to grilled dishes.
- Quick and Easy: Ready in just over an hour with minimal effort.
- Transforms Dishes: Adds a vibrant pop of color and an irresistible zing.
- Long-Lasting: Keeps well in the refrigerator, allowing you to enjoy it for weeks.
Ingredients
- 2 medium red onions, thinly sliced
- 240 ml (1 cup) apple cider vinegar
- 120 ml (1/2 cup) honey
- 5 ml (1 teaspoon) red pepper flakes
- 5 ml (1 teaspoon) fine sea salt
- 2.5 ml (1/2 teaspoon) freshly ground black pepper
Instructions
- In a small saucepan, combine the apple cider vinegar, honey, red pepper flakes, fine sea salt, and freshly ground black pepper. Whisk these ingredients together to ensure they are well mixed. Place the saucepan over medium heat.
- Gently heat the mixture, stirring occasionally, until the honey is completely dissolved into the vinegar. This process should only take a few minutes, as you don't need to bring it to a rolling boil, just warm enough to ensure proper dissolution. This creates your pickling brine.
- While the brine is heating, thinly slice the red onions using a sharp knife or a mandoline. Aim for uniform, translucent slices, as this ensures even pickling and a pleasant texture. Place all the sliced red onions into a clean, heat-proof glass jar or bowl.
- Carefully pour the hot vinegar mixture directly over the sliced red onions in the jar. Ensure that the onions are completely submerged in the liquid. This is crucial for proper pickling and to achieve the best flavor and texture.
- Allow the jar to sit uncovered on your countertop until the mixture cools completely to room temperature. Once cooled, cover the jar tightly with a lid and transfer it to the refrigerator. Allow the pickled onions to chill for at least 1 hour before serving to let the flavors meld and the onions to soften slightly.
- Enjoy these versatile hot honey pickled red onions on your favorite tacos, mixed into fresh salads, or as a vibrant, tangy topping for sandwiches and burgers. They are also excellent alongside grilled meats or as part of a charcuterie board.
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Sharp knife or mandoline
- Cutting board
- Heat-proof glass jar or bowl (approximately 500 ml / 2 cup capacity)
Essential Success Tips
- Slice onions uniformly thin for the best texture and fastest pickling. A mandoline works wonders for this.
- Always use a clean, non-reactive glass jar for pickling to prevent unwanted flavors and ensure food safety.
- Ensure the brine is sufficiently heated to dissolve the honey and salt completely, which helps with consistent flavor distribution.
- For a deeper, more infused flavor, let the onions marinate in the refrigerator for 24 hours before serving.
- When pouring the hot brine, make sure all onion slices are fully submerged to ensure even pickling.
Professional Cooking Secrets
- To enhance the aromatic depth, consider adding a bay leaf or a few black peppercorns to the pickling brine as it heats. Remove before pouring over onions if desired.
- For an extra layer of heat and a smoky undertone, briefly toast the red pepper flakes in a dry pan for 30 seconds before adding them to the brine.
- If you desire exceptionally crisp pickled onions, you can briefly blanch the sliced red onions in boiling water for 15-30 seconds, then immediately plunge them into an ice bath before draining and adding the hot brine.
Notes
- Storage: Store the Hot Honey Pickled Red Onions in an airtight container in the refrigerator for up to 2-3 weeks.
- Variations: Experiment by adding a crushed garlic clove, a small sprig of fresh thyme, or a pinch of coriander seeds to the brine for different aromatic profiles.
Frequently Asked Questions
How long do these pickled red onions last in the refrigerator?
When stored in an airtight container in the refrigerator, these hot honey pickled red onions can last for up to 2-3 weeks. The vinegar acts as a natural preservative.
Can I use a different type of onion or vinegar?
While red onions are preferred for their beautiful color and mild flavor, yellow onions can be used for a stronger, more pungent pickled onion. For vinegar, white wine vinegar or rice vinegar can be substituted for apple cider vinegar, but apple cider vinegar offers the best balance with the honey and spice.
What if I prefer less spice?
If you are sensitive to spice, you can easily reduce the amount of red pepper flakes to 2.5 ml (1/2 teaspoon) or omit them entirely for a sweet and tangy pickled onion without the heat.
Nutrition Facts (Per Serving)
Per 30 ml (2 tablespoon) serving (approx.): Calories: 35-45, Carbohydrates: 9g, Sugars: 8g, Sodium: 120mg. Note: Nutritional values are approximate and can vary based on exact ingredients and portion sizes.
Allergy Information
This dish is naturally gluten-free and dairy-free. Contains no common allergens. However, always check the labels of individual ingredients (like honey and spices) to ensure they meet your specific dietary requirements and to avoid any cross-contamination.
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