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These easy pickled red onions are delicious and versatile. They add a tangy, barely sweet, and crunchy element to steaks, sandwiches, tacos, burrito bowls and more!

Pickled Red Onions

Pickled Red Onions are so easy to make, and add the proper touch to so many recipes. They’re a tangy and flavorful condiment made by soaking thinly sliced red onions in vinegar, water, sugar, and salt, which infuses them with a sweet and acidic taste and softens their texture. They’ve a particular flavor that mixes the red onions’ natural sweetness and slight spiciness with the pickling liquid’s tanginess and acidity. Use them as a topping for sandwiches, burgers, avocado toast, enchiladas, nachos, tacos, salads, and grain bowls. And when you love onions, don’t miss my Hot Dog Onions!

Pickled Onion Ingredients

• Onions: Peel and slice one medium red onion into rounds.
• Pickling Liquid: Apple cider vinegar and water
• Sweetener: Cane sugar or maple syrup
• Salt: You’ll need one teaspoon of kosher salt.
• Bay Leaves for flavor

The way to Make Pickled Red Onions

1. Boil the vinegar, water, sugar, and salt in a small saucepan until the sugar dissolves.
2. Cool: Put the onions right into a heat-safe bowl with the bay leaves, pour the liquid over them, and allow them to cool. Then transfer them to a glass mason jar, cover and refrigerate overnight.
3. Quick Pickled Onions: If you happen to need them sooner, let the onions cool for half-hour to an hour before serving them. They’ll have a rather more intense flavor than soaking them overnight, but they’ll still be good.

The way to Use Pickled Red Onions

Pickled red onions are a flexible condiment that may add a pop of flavor and color to a wide selection of dishes. They’re eaten in lots of cuisines, including Mexican, Middle Eastern, and Mediterranean. Listed here are some ideas for using pickled onions – the chances are limitless!

How long will pickled red onions last?

Pickled onions typically last a number of weeks when stored within the refrigerator. The longer they sit, the softer they’ll grow to be, and their flavor may intensify. If you happen to like a milder taste, rinse them briefly under cold water before eating.

Are you able to pickle red onions without white vinegar?

Yes, you need to use any vinegar you like, which may change the flavour. I selected apple cider for this pickled red onion recipe, but you’ll be able to mess around with other options, like white vinegar, red wine vinegar, or rice wine vinegar, for barely different profiles.

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Prep: 5 minutes mins

Cook: 2 minutes mins

Refrigeration time: 1 hour hr

Total: 1 hour hr 7 minutes mins

Yield: 8 servings

Serving Size: 1 /eighth of recipe

• In a small saucepan heat the vinegar, water, sugar and salt until it boils and the sugar dissolves, about 2 minutes.

• Transfer the onions to a heat protected bowl with the bay leaves and pour liquid over the onions.

• Put aside to chill then transfer to a glass jar and refrigerate overnight. For quicker onions, you’ll be able to leave around half-hour to 1 hour. The onions can have a rather less intense flavor in comparison with leaving them overnight, but they’ll still be tasty.

Last Step:

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Onions will keep for not less than 2 weeks.

Serving: 1 /eighth of recipe, Calories: 16 kcal, Carbohydrates: 3.5 g, Protein: 0.5 g, Sodium: 38.5 mg, Fiber: 0.5 g, Sugar: 2.5 g