Quick-Pickled Red Onions
Patricia @ ButterYum
Burger season is in full swing and pickled onions are an excellent addition to your fixin’s bar. A buttered and toasted brioche bun, tender lettuce, ripe heirloom tomatoes, and crisp pickled onions transform a ho-hum burger into something spectacular.
The Washington Post wrote an article about a tiny butcher shop called The Farmer’s Daughter Market & Butcher (Capon Bridge, WV) which makes “world-class burgers” featuring theses pickled onions. I visited the quaint shop and it’s as charming as you might imagine. In addition to being a full-service butcher, they offer fresh produce, house-made sausage, cold cuts, subs, pantry staples, and so much more - I love this place! The owner has been kind enough to share his simple recipe for quick-pickled onions so you too can enjoy a world-class burger experience in the comfort of your own home.
This is a “quick” pickle so be sure to slice the onions very thin (like 1/8-inch), which will allow the pickle solution to fully penetrate the onions. Use a razor-sharp knife (this is my favorite) or a mandolin slicer.
Items used to make this recipe:
(affiliate links)
awesome Japanese knife https://amzn.to/37SOWxn
walnut cutting board https://amzn.to/3Jpaovc
Quick-Pickled Red Onions
makes 2 cups
Ingredients
1 medium red onion (about 5 ounces, by weight), halved and thinly sliced (1/8-inch slices)
1/2 cup water
1/2 cup distilled white vinegar
2 1/2 teaspoons sugar
1 teaspoon fine sea salt
1 teaspoon freshly minced garlic
1/2 teaspoon mustard seeds (see notes below)
Directions
Place onions in a glass jar that has a tight-fitting lid.
In a non-reactive container (glass, plastic, stainless, ceramic), make the pickle solution by combining together the water, vinegar, salt, sugar, minced garlic, and mustard seed; stirring until salt and sugar are completely dissolved.
Pour pickle solution over the onions; rest for a few hours or overnight before using.
Cover jar with lid and chill leftovers; they will last in the fridge for up to a month.
Notes
For the best flavor, Pete prefers to use brown mustard seeds - If you can’t find them, yellow mustard seeds may be substituted.
Avoid mixing the pickle solution in “reactive'“ containers such as unlined cast iron, unlined copper, or aluminum. Examples of non-reactive containers are enameled cast iron, tin-lined copper, stainless steel, glass, ceramic, or plastic.
Pickled onions are great on more than just burgers - use them on pull pork, potato salad, tacos, beans, tossed salads, etc.
adapted from Pete Pacelli of The Farmer’s Daughter Market & Butcher
You might also like to try my delectable 3-Napkin Skillet Smash Burger!