Recently, I discovered the magic of pickled red onions and they have since become one of my favorite condiments. I liked red onion to begin with, but pickling really takes it to the next level. Plus, these pickled red onions really couldn’t be easier to make, which is always a bonus. They are a great addition to most savory dishes, especially tacos, burgers and rich meats. The acidity and tart vinegar burst of flavor is a nice contrast to rich and salty foods and their vibrant pink color brings an aesthetically pleasing quality to any dish.
This is also versatile, as you can pick whatever you like to accompany the brine that the onions pickle in. Some popular choices are peppercorns, cloves, bay leaf, sliced garlic or mustard seeds, but really, the freedom is yours to add or omit what you like. As a side note, some people prefer to add sugar to the brine in order to balance out the vinegar, but for me personally, I like them without it so the choice is yours.
Gotta go get my pickle on. Enjoy!Print
Pickled Red Onions
- Prep Time: 10 mins
- Total Time: 10 mins
An easy pickled red onion recipe.
- 1 large red onion
- 1 1/4 cup apple cider vinegar or white winter vinegar
- 1 teaspoon salt
- optional: 1 tablespoon sugar
- seasonings (optional)
- 1 bay leaf
- 2 teaspoons peppercorns, mustard seeds, cloves, etc.
- sliced garlic
- Bring about three cups of water to a boil.
- Cut the onion into thin rounds (like you would for a hamburger), either in full circles or half circles.
- Parboil the onions. (Once the water has boiled, put onions into a strainer and pour water over the top.)
- Mix vinegar, salt, seasons and sugar (if using) into a bowl. Add onions.
- Let sit for at least one hour but I recommend longer as the flavor only continues to develop.
You don’t have to parboil the onions, but it does change the flavor profile and mellow the bite of the onion a bit.
It’s best to put the onions in a glass jar or bowl, as plastic will absorb the flavor of the vinegar and metal will change the flavor of the onions. They will last at least two weeks in the fridge.
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