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    Home » How to

    Published: Dec 2, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 396 words. · About 2 minutes to read this article.

    Pickled Red Onions

    Jump to Recipe

    Pickled red onions - quick to make, tangy and delicious. Add pickled red onions to tacos, sandwiches, savory breakfast foods and more.

    two jars of pickled red onions
    Jump to:
    • 📖 Recipe
    • Pickled Red Onion
    • 🧅 Ingredients
    • 🧂Flavor variations
    • 🍽 Serving Suggestions

    📖 Recipe

    overhead of jar of pickled red onions

    Pickled Red Onion

    Quick to make, tangy and delicious. Add pickled red onions to tacos, sandwiches, savory breakfast foods and more.
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    Prep Time: 10 minutes
    Resting time: 30 minutes
    Total Time: 40 minutes
    Servings: 2 cups
    Author: The Crooked Carrot

    Ingredients

    • 1 onion, large (or two small) around 12-16 ounces
    • 1 cup water
    • 1 cup apple cider vinegar
    • 1-2 tablespoons white sugar
    • 1 ½ teaspoons salt
    US Customary - Metric

    Instructions

    • In a small pot, combine water, vinegar, sugar and salt and heat until dissolved. You can also combine in a microwave-safe bowl and heat until the sugar and salt are dissolved. Add in any other seasonings.
    • Place sliced onions in a medium bowl, quart-sized jar or split between two pint jars. Pour pickling liquid over the onions and either stir or seal the lid and gently shake.
    • Let onions marinate for at least 30 minutes.
    • Serve immediately or refrigerate in a sealed container for up to 2 weeks.

    Equipment

    • Stainless Steel Pot
    • 8-oz Mason Jars

    Notes

    The equipment section above contains affiliate links to products we use and love!
    PREP AHEAD: Though they can be used right away, I actually recommend making these pickled onions in advance as the flavors meld together after resting for a bit. 
    LEFTOVERS/STORAGE: Serve immediately, or refrigerate in a sealed container (like a mason jar affiliate) for up to 2 weeks.
    NUTRITION NOTES: Onions provide loads of flavor as well as fiber and antioxidants such as anthocyanins. 
    FOOD WASTE NOTES: Save the onion skins to make stock. Reuse your pickling liquid to pickle something else!
    SERVING SUGGESTIONS: Add pickled red onions to tacos, sandwiches, savory breakfast foods and more.

    Nutrition

    Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1758mg | Potassium: 168mg | Fiber: 1g | Sugar: 9g | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!
    red onions on dark background

    🧅 Ingredients

    Red onion - technically you can use other varieties of onions. 1 large or two small - between 12-16 ounces or 340 - 450 grams.

    Vinegar - Apple cider vinegar is milder and sweeter than other vinegars, but white vinegar, white wine vinegar, or even red wine vinegar work well too. Don’t use balsamic vinegar or malt vinegar. 

    Sugar - white sugar is traditional, but feel free to experiment with other sweeteners.

    Salt - sea salt or kosher salt work great

    overhead of jar of pickled red onions

    🧂Flavor variations

    Add garlic and peppercorns. Make it spicy with jalapenos or red pepper flakes. Or experiment with whole coriander, cumin seeds, fennel seed, juniper berries, allspice, caraway, celery or even star anise!

    jar of pickled red onions with raw red onions

    🍽 Serving Suggestions

    Use these pickled red onions in tacos, sandwiches, savory breakfast foods and more.

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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