Mohamed Shili Pioneer Woman Pickled Onions is made using jalapeños, red onions, apple cider vinegar, sugar, and kosher salt. This tangy Pioneer Woman Pickled Onions recipe creates a flavorful condiment that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people as a side dish or garnish.
Pioneer Woman Pickled Onions Ingredients
- 3 jalapenos, sliced
- 1 large red onion, sliced into half-moons
- 1 cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
How To Make Pioneer Woman Pickled Onions
- Prepare the jar: Place the sliced red onions and jalapeños into a 16-ounce mason jar with a wide mouth.
- Combine pickling ingredients: In a small saucepan, combine the apple cider vinegar, sugar, kosher salt, and 1 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
- Pickle the vegetables: Pour the hot vinegar mixture over the onions and jalapeños in the jar. Secure the lid on the jar and let it sit at room temperature until cool.
- Refrigerate for flavor development: Once the jar is cool, place it in the refrigerator and let it chill for at least one hour. This resting period allows the flavors to meld and the vegetables to fully pickle.
Recipe Tips
- Choose the Right Vinegar: Opt for organic apple cider vinegar for a more robust and natural flavor profile in your pickled onions.
- Slice Evenly: Ensure your onion and jalapeño slices are uniform in thickness to promote even pickling and flavor distribution.
- Jar Sealing Technique: Make sure the jar is sealed tightly after adding the hot liquid to maximize the shelf life of your pickled onions.
- Cool Before Refrigerating: Allow the jar to cool completely at room temperature before refrigerating to enhance the pickling process.
- Experiment with Flavors: Feel free to add a clove of garlic or a teaspoon of mustard seeds to the jar for an extra flavor kick.
What To Serve Pickled Onions
Serve your tangy Pickled Onions with pulled chicken sliders, a charred vegetable platter, a fresh arugula salad, smoked salmon canapés, and creamy goat cheese spread.
You can also pair them with roasted beetroot tartare or avocado hummus for a refreshing taste contrast.
How To Store Pickled Onions Leftovers
Refrigerate: Store the cooled jar of Pickled Onions in the refrigerator, ensuring it remains upright. The acidic environment should keep them fresh and flavorful for up to three weeks. Make sure the vegetables are fully submerged in the pickling liquid.
Freeze: Pickled onions are not suitable for freezing as the freezing process will degrade their texture and intensify the pungent vinegar flavor, making them less enjoyable.
Pioneer Woman Pickled Onions Nutrition Facts
Amount Per Serving
- Calories 33.3
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 766.7mg
- Potassium 0mg
- Total Carbohydrate 6.7g
- Dietary Fiber 0g
- Sugars 6.7g
- Protein 0.7g
- Vitamin A 0%
- Vitamin C 6.7%
Frequently Asked Questions
Can I use white vinegar instead of apple cider vinegar?
Yes, you can use white vinegar as an alternative to apple cider vinegar. It will give the pickled onions a sharper taste, which might be preferable depending on your flavor preferences. The pickling process remains the same.
How thin should I slice the onions and jalapeños?
It’s best to slice the onions and jalapeños thinly, about 1/8 to 1/4 inch thick. This ensures that they pickle evenly and absorb the flavors from the vinegar mixture thoroughly.
Try More Pioneer Woman Recipes:
Pioneer Woman Pickled Onions
Description
Pioneer Woman Pickled Onions is made using jalapeños, red onions, apple cider vinegar, sugar, and kosher salt. This tangy Pioneer Woman Pickled Onions recipe creates a flavorful condiment that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people as a side dish or garnish.
Ingredients
Instructions
- Prepare the jar: Place the sliced red onions and jalapeños into a 16-ounce mason jar with a wide mouth.
- Combine pickling ingredients: In a small saucepan, combine the apple cider vinegar, sugar, kosher salt, and 1 cup of water. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
- Pickle the vegetables: Pour the hot vinegar mixture over the onions and jalapeños in the jar. Secure the lid on the jar and let it sit at room temperature until cool.
- Refrigerate for flavor development: Once the jar is cool, place it in the refrigerator and let it chill for at least one hour. This resting period allows the flavors to meld and the vegetables to fully pickle.
