Vegan Quickled Spicy Red Onions are sharp, acidic & lively. They are unique & high-on flavors, vegan & no-meat. They are great on sandwiches, tacos, bowls/salads. They provide crunchiness, tartness & a hot pleasure. It is possible to adjust the spice, sweetness /salt to your taste. They are also an intelligent drying means to keep out onions, as well. Simple to stand out, it is just one jar of these onions. Once you taste Vegan Quickled Spicy Red Onions, you will never work without them in your kitchen. There is no other way that this quick pickle will make your meals exquisite, bite by spicy bite.
STATS
- Method: No-Cook (Quick Pickling)
- Prep Time: 10 minutes
- Serving Size: 2 tablespoons
- Cuisine: Global-Inspired
- Diet: Vegan, Gluten-Free
- Course: Condiment / Side
- Total Time: 10 minutes + rest
- Yield: 1 large jar
- Difficulty: Very Easy
EQUIPMENT
- Sharp knife
- Clean cutting board
- Wide-mouth glass jar (16 oz or larger)
- Small saucepan
- Measuring cups & spoons
- Mixing spoon
- Small funnel (optional)
INGREDIENTS:
- Half a cup of water
- One big, finely sliced red onion
- Apple cider vinegar, half a cup
- One tablespoon of agave/maple syrup
- Half a teaspoon of sea salt
- Two chopped garlic cloves
- Black peppercorns, half a teaspoon
- Half a teaspoon of red chili powder
- One tiny, finely sliced fresh red chili (optional)
INGREDIENT NOTES:
Red onion:
- Put in firm onions freshly used. The brine penetrates thinner portions quicker.
Vinegar:
- A fruity sharpness is achieved by the use of apple cider vinegar. Rice vinegar/white vinegar can be used as well.
Sweetener:
- The depth is provided by maple syrup. Instead you can use coconut nectar, agave/sugar.
Salt:
- For this dish, kosher or sea salt works best. Do not use iodized salt this will cause cloudiness of the brine.
Spices:
- Red chili flakes are hot. Peppercorns offer sharpness. Garlic increases salty flavors.
Fresh chili:
- Put in more spice by adding slices. Eliminate seeds to create less heat.
Water:
- Neutralizes the acidity of the Vinegar.
INSTRUCTIONS:
- Slice the red onion thinly after peeling it.
- Put the slices of onion in a sanitized glass jar.
- If using, add fresh Chile & slices of garlic.
- Add the peppercorns, vinegar, maple syrup, salt, water, and chili flakes to a small saucepan.
- Place the mixture over medium heat and bring it to a moderate steam, not boiling.
- Cover the onions completely with the hot brine.
- Using a spoon, press the onions into the liquid.
- Give the jar half an hour to cool at room temperature.
- Refrigerate after sealing the jar.
- Give the onions at least an hour to marinate, preferably overnight.
- As desired, serve chilled as well as room temperature.
TIPS:
- For quick marination, cut the onion super thin.
- Mutter Sud sun add mustard seedsfennel Bay leaf funeral girlfriend Additional northwest.
- You can add fewer chili flakes if you want a little less heat.
- When cutting hot chilies wear gloves to avoid stinging.
- For sweeter onions add ½ tablespoon more of maple syrup.
- Perfect on the avocado toast, tacos, wraps, veggie burgers, etc.
STOAGAE INFORMATION:
Refrigerator:
- Store for up to two weeks in a tightly sealed container. With time, flavor improves.
Freezer:
- Avoid freezing. The texture is altered.
FAQS:
May I use yellow/white onion for this?
- Yes, but red onions give better flavor and color in pickles.
Do I need to boil the brine?
- Just heat until steaming—this helps meld flavors without cooking the onion.
Is it very spicy?
- It depends. Adjust chili flakes or fresh chili to your taste.
Can I make it without sugar or syrup?
- Yes, but the flavor will be sharper. Add a pinch of stevia or leave unsweetened.
Can I use it right away?
- It’s best after 1 hour. For deep flavor, let sit overnight.
NUTRITION:
Calories: 14
Carbs: 3g
Fat: 0g
Fiber: 0.4g
Sugar: 2g
Protein: 0.2g
Sodium: 110mg
Potassium: 35mg
Iron: 0.1mg
Calcium: 4mg
Vitamin C: 1.6mg
