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