side dish
Pickled Red Onions and Carrots
Added by Adam
Yield
10
Scale Recipe
- 1 medium red onion, thinly sliced pole-to-pole (about 1/8-inch thick)
- 2 medium carrots, peeled and julienned or shredded into thin matchsticks
- 3/4 cup apple cider vinegar (or distilled white vinegar)
- 3/4 cup water
- 1 1/2 tbsp granulated sugar (or honey)
- 1 1/2 tsp kosher salt
- Optional aromatics: 1 crushed garlic clove, 1/2 tsp whole black peppercorns, 1/4 tsp red pepper flakes, or a sprig of fresh oregano
Instructions
1
Prep the jar: Pack the sliced red onions and matchstick carrots together into a clean 16-oz or 24-oz wide-mouth glass mason jar, layering in any optional whole spices or garlic.
2
Make the brine: In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve completely, bringing the mixture just to a gentle simmer.
3
Pour and submerge: Pour the hot brine directly over the vegetables in the jar until they are fully submerged.
4
Gently tap the jar or press the vegetables down with a clean spoon to release trapped air bubbles.
5
Rest and cool: Let the jar sit uncovered at room temperature for 30 minutes. The onions will turn a vibrant magenta and the carrots will take on a tangy crunch.
6
Store: Seal with a lid and transfer to the refrigerator. They are ready to use immediately once cool and will keep for up to 3 to 4 weeks chilled.
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