An essential, easy condiment Quick Pickled Red Onions add savory flavor and subtle bite to salads, sandwiches, burgers, tacos and everything in between.
Made in minutes with only a few common ingredients it’s easy to always have a jar in the fridge and make any meal pop.
The flavor is delicious and the color pickled red onions add to your meals is a bonus! After brining in a mixture of vinegar, salt and sugar the deep purple onions turn to a gorgeous bright jewel toned pink.
As with all my recipes, this is super customizable to your own unique tastes and what you have on hand. I prefer cheap white distilled vinegar for pickling but you can use red wine, rice wine, champagne, apple cider, or any vinegar you have on hand. You can even use citrus juice or mix vinegar and citrus.
Aren’t eating sugar? Substitute with honey or coconut sugar or leave out entirely.
This is the most basic recipe but I also love to add garlic cloves, dried chile flakes, or ginger. You can play around with adding your favorite flavors.
Start by putting some water on to boil and slicing your onion. You can slice it however you like, I prefer half moons but rings are nice too.
Pour hot water over onions and let sit for about 30 seconds before draining.
Add sugar, salt and vinegar to glass container either stir until dissolved or lid and shake. Then add blanched onions and refrigerate at least 30 minutes before eating.
They will keep for at least a few weeks in the refrigerator, if they last that long.
I eat quick pickled red onions on everything- tacos, chile verde pork, classic beef chili, avocado toast, puerto rican pork roast, hot dogs, pizza, salads, sandwiches, cheese plates, and these delicious grilled burgers with blueberry goat cheese and arugula.
- 1 large red onion thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/2 cup vinegar
- Bring a couple cups water to a boil.
- Meanwhile, add salt, sugar and vinegar to sealable glass container and stir or shake until combined.
- Place sliced onions in medium bowl. Pour hot water to cover and let sit 30 seconds to 1 minute. Drain and add to vinegar combination.
- Place lid on container and refrigerate at least 30 minutes, up to 2 weeks.