These easy pickled red onions are delicious and versatile. They add a flavorful, slightly sweet, and crunchy flavor to steaks, sandwiches, tacos, burrito bowls, and more!
pickled red onions
Pickled red onions are so easy to make and add the perfect touch to many recipes. They are a spicy and aromatic condiment made by soaking thinly sliced red onions in vinegar, water, sugar and salt, giving them a sweet and sour taste and softening their texture. They have a distinctive flavor that combines the natural sweetness and slight spiciness of the red onions with the spiciness and acidity of the pickling liquid. Use them as a topping for sandwiches, burgers, avocado toast, enchiladas, nachos, tacos, salads and seed bowls. And if you love onions, don’t miss out on my Hot Dog Onions!
Ingredients for pickled onions
- onions: Peel and slice a medium-sized red onion.
- pickling liquid: apple cider vinegar and water
- Sweetener: cane sugar or maple syrup
- Salt: You will need a teaspoon of kosher salt.
- bay leaves for the taste
How to make pickled red onions
- Cook In a small saucepan, whisk together the vinegar, water, sugar, and salt until the sugar has dissolved.
- Cool: Place the onions in a heatproof bowl with the bay leaves, pour over the liquid and allow to cool. Then place them in a glass mason jar, cover and refrigerate overnight.
- Quick Pickled Onions: If you need them sooner, let the onions cool for 30 minutes to an hour before serving. They have a slightly more intense flavor than if you soaked them overnight, but they’re still good.
How to use pickled red onions
Pickled red onions are a versatile condiment that can add a touch of flavor and color to a variety of dishes. They are eaten in many cuisines, including Mexican, Middle Eastern, and Mediterranean cuisines. Here are some ideas for using pickled onions – the possibilities are endless!
How long do pickled red onions last?
Pickled onions can usually be stored in the refrigerator for a few weeks. The longer they rest, the softer they become and their flavor can intensify. If you like it milder, just rinse it under cold water before eating.
Can you pickle red onions without white vinegar?
Yes, you can use any vinegar that can change the taste. I chose apple cider for this pickled red onion recipe, but feel free to experiment with other options such as white wine vinegar, red wine vinegar, or rice wine vinegar for slightly different profiles.
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Yield: 8th portions
Serving size: 1 /8th. of the recipe
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In a small saucepan, heat vinegar, water, sugar, and salt until boiling and sugar dissolves, about 2 minutes.
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Place the onions in a heatproof bowl along with the bay leaves and pour the liquid over the onions.
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Set aside to cool, then strain into a jar and refrigerate overnight. For faster onions, You can leave it on for about 30 minutes to 1 hour. The onions will have a slightly less intense flavor than if left overnight, but they’re still tasty.
Last step:
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Onions can be kept for at least 2 weeks.
Portion: 1 /8th. of the recipe, Calories: 16 kcal, Carbohydrates: 3.5 G, Protein: 0.5 G, Sodium: 38.5 mg, Fiber: 0.5 G, Sugar: 2.5 G