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Give your meal an instant upgrade with bright and tangy pickled onions that are ready in just 30 minutes.
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Whether you’ve always been a pickle person or have recently become one thanks to pregnancy cravings, you will LOVE these onions. The vinegar takes the bite out of the red onions and makes them tangy and slightly sweet. I never got the pickles and ice cream craving during pregnancy, but I was throwing these on pretty much everything else- grilled cheese, scrambled eggs, any and every type of soup- pretty much anything savory was fair game.
The best part is that this isn't a canning recipe, so you don’t have to go though the whole water bath process or wait for several weeks before you can eat them. These bad boys are ready to eat in 30 minutes after a quick soak in some seasoned vinegar. As an added bonus, they turn a pretty pink color and who doesn’t love pretty food??
What ingredients do I need to make this recipe?
Red onion
Water
Apple cider vinegar- you can substitute with white distilled vinegar
Sugar- you can substitute with honey or maple syrup but the taste will be different
Salt- fine kosher or sea salt
Garlic (optional)
Helpful products for making this recipe:
How much does this recipe make ?
You will get about 1 ½ cups of onions, which provides six ¼ cup servings.
Why do I need to slice my red onion thinly?
Thin slices make it easier for the vinegar mixture to soak into the onions. You can do thicker slices, but it will take longer (a few hours - overnight) for them to pickle.
What goes well with pickled red onions?
These taste amazing on sandwiches and salads, as well as Mexican food and BBQ. Here are a few recipes that I like to add them to:
Did You Make This Recipe?
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Ingredients:
1 red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 Tbsp sugar
1 ½ tsp fine kosher or sea salt
2 cloves garlic, thinly sliced (optional)
Directions:
Thinly slice your red onion and garlic using a mandolin or knife
Pack them into a heat resistant jar, leaving enough room for the vinegar mixture to cover them completely
Heat vinegar, water, sugar, and salt in a small saucepan, stirring occasionally, until hot but not boiling (just hot enough for the sugar and salt to dissolve)
Pour vinegar mixture over the veggies until they are covered
Let the mixture sit at room temperature for 30 minutes before using
Store any leftovers in an airtight container in the fridge for up to 2 weeks