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Onion, Red 40LB
Red onions are known for their deep purple skin and reddish flesh
Red onions are crunchy, pungent, sweet, and slightly spicy when raw and when cooked their flavor lessens and grows mildly sweeter. Red onions are milder in flavor compared to the other popular common onions including white and yellow, and are favored for their sweet flavor.
The bulbs will keep 1-2 months when stored in a cool, dry, and dark place with good air circulation.
QUICK PICKLED RED ONIONS RECIPE
- 1 large red onion
- 1 c. apple cider vinegar
- 1/2 c. red wine vinegar
- 1/4 c. sugar
- 1 tsp. kosher salt
- 1/8 tsp. ground allspice
- pinch of red pepper flake
- Slice the top and bottom off the onion and then slice onion in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick using a very sharp knife. I also recommend using a mandoline for slicing the onions, especially if you like super thin or very even slices.
- In a medium saucepan, whisk together apple cider vinegar, red wine vinegar, sugar, and salt. Place over medium-high heat and bring mixture to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes.
- Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally.
- Pour into a glass container (I like to use a large canning jar), cover tightly with a lid, and refrigerate until thoroughly chilled. The pickled flavor will intensify over time, but it's good to go after resting overnight in the refrigerator. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.
Use different vinegar. Recipe calls for a combination of apple cider vinegar and red wine vinegar. But you could try white vinegar, white wine vinegar, or rice vinegar, too.
Make it spicy. This recipe calls for a “pinch of red pepper flakes”, which gives the pickled onions just the slightest hint of heat. If you really like to “feel it”, though, add a slice or two of habanero or jalapeno pepper to kick it up another notch or two. Or just add more of the red pepper flakes.
Make it peppery. Add a few whole peppercorns or some freshly ground black pepper to the jar.
Make it garlicky. Add a clove or two of fresh garlic. Smash the cloves or thinly slice them to impart even more of that garlic goodness.
Make it herby. I especially love the allspice that this recipe calls for. But you could mix it up by adding other dried herbs, such as oregano, bay leaf, or ground cumin.
Red onions contain vitamin C, fiber, iron, and calcium. They also have a high polyphenol and flavonoid content, including a large amount of quercetin, which provides antioxidant properties that contribute to overall health, and sulfur, which promotes anti-inflammatory processes within the body.