Pickled red onions are vibrant, tangy slices of red onion marinated in a mixture of vinegar, sugar and spices. The bright flavor adds a crunchy, zesty kick to salads, tacos, hamburgers, smoked salmon and cream cheese bagel, sandwiches and more, making them a versatile and delicious condiment. Store in the refrigerator for 2-3 weeks.
Quick Pickled Red Onions
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Category
Vegetables
Cuisine
Vegetables
Servings
2 cups
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
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1 small red onion, sliced thin
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½ cup white vinegar
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½ cup water
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¼ cup cane sugar OR use 1 T. Maple syrup or honey
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2 teaspoons sea salt or kosher
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2 garlic cloves, optional
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1 teaspoon mixed peppercorns
Directions
In a small jar, add the garlic cloves and peppercorns. Optional; Add ¼ teaspoon red pepper flakes for a little heat.
Thinly slice the onions using a mandoline.
Add onions to the jar.
In a small pan, heat vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved. Let cool before pouring over the onions.
Once the vinegar mixture is added to the jar, set aside on the counter for 30 minutes. You can use the pickled onions at this point.
Cover and refrigerate leftover onions for later use. The onions should be stored in the refrigerator for up to two weeks.
Recipe Note
Your pickled red onions are ready when they are bright pink and tender.
If you like heat, you can add a sliced jalapeno to your onions.
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