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Hi, it’s me!
I have been MIA for a while because I came down with a nasty cold that hung around for 2 weeks. Finally feeling better and the first thing I have to share is boring old pickled red onions?
I know, what kind of food blogger am I?!
It’s just how things flowed.
Anyways, quick pickled red onions may not seems super exciting..but they are actually pretty amazing!
They have become super trendy. I guarantee that there are pickled onions served on at least one dish in every American restaurant. And if they’re not…then maybe go to a new restaurant! KIDDING!
Pickled red onions have become a staple in our house. They are crunchy papery thin slices of onion that are tangy, salty, and just slightly sweet. They still have onion flavor, but it is mellowed down a lot because of the vinegar.
If you’re not a huge fan of the strong raw onion bite, but you still like a hint of crunchy onion then pickled red onions are the way to go. I have included them in so many recipes that I figured it was time to allow them to shine all on their own.
And they are so easy to make!
How to make quick pickled red onions:
- thinly slice 1/2 of a red onion – I use a mandolin for quick even slices, but a knife works too
- boil water
- Mix the hot water with sugar and salt, until dissolved
- add vinegar and mix
- add red onions and submerge under liquid
- chill – allow the onions to chill/pickle for at least 30 minutes. They last up to 1 week, so they can be made well in advance
Then watch as the onions turn a beautiful pink hue.
Only takes you 10 minutes of hands on time to make!
The ultimate way to add a little crunch, tang, and mild onion flavor to so many dishes!
The possibilities of how to make use of red pickled onions is endless. Add them to:
- salads
- sandwiches
- tacos
- grain bowls (or Buddha bowls)
- pizzas
- soups
- nachos
Anything where you need a pop of acidity, crunch and subtle onion flavor!
I love to make use of a leftover red onion by making it into pickled red onions to have on hand for the week.
Here are a ton of recipes where you can use red pickled onions:
- Greek quinoa bowls with tzatziki sauce (pictured below)
- curried cauliflower tacos with crispy tofu
- loaded watermelon salad with pesto
- slow cooker spicy carnitas
- fall kale salad with roasted delicata squash (an old post, but a good recipe)
- smoky instant pot chicken tinga tacos
- healthy smoked salmon sushi bowls
- instant pot white chicken chili
- instant pot chicken tacos
- Asian citrus salad with marinated salmon
- lentil mushroom tacos with creamy chipotle sauce
- Italian salad
- easy chicken enchilada casserole
- taco stuffed zucchini boats
- the best chicken taco salad
- 30 minute sheet pan chicken fajitas
- chicken fajita salad with cilantro vinaigrette
- chicken fajita bowls with cilantro lime rice
Literally the possibilities are endless.
How will you use these lovely hot pink, tangy onions?
Hey, did you make this recipe? If so, please do me a favor and leave a comment below along with a star rating. This helps others to find my recipes easier – and I love hearing from you. Thanks friends!
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Quick Pickled Red Onions
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: appetizer, condiments
- Method: slicing
- Cuisine: gluten free, vegan, vegetarian, dairy free
Description
Quick pickled red onions are a simple way to add a tangy, crunchy texture with a mild onion flavor to almost any recipe. Add to salads, tacos, grain bowls, pizzas, or fajitas – the possibilities are endless.
Ingredients
- 1/2 large red onion, thinly sliced
- 1/4 cup filtered water
- 2 teaspoons sugar (or agave nectar)
- 1 teaspoon salt
- 1/2 cup white distilled vinegar
Instructions
- slice onion: To slice the onion either use a sharp chef’s knife or a mandolin. I prefer a mandolin to get an even, paper thin slice – either way will work. Set onions aside.
- Heat water: Heat the water by using a tea kettle, or microwave just until boiling.
- Mix ingredients: Add the hot water, sugar, and salt to a medium sized mason jar, screw the lid on and shake until everything is dissolved. Open the lid and add the vinegar, use a spoon to stir. Add the sliced onions, and push them under the liquid. If you need a little more liquid then top them with more vinegar.
- Chill: Screw the lid on and place the jar of onions in the fridge for at least 30 minutes or up to 8 hours (they can be made up to several days in advance), or until the liquid has chilled and the onions turn bright pink.
- Serve: Once pickled you can enjoy your pickled onions on pretty much anything where you want a subtle onion flavor with a tangy crunch. Add them to sandwiches, salads, grain bowls, soups, tacos, nachos, pizzas…the possibilities are endless. (see blog post for links to more recipe ideas.)
Notes
Storage: The pickled onions will keep in the fridge for up to 1 week, maybe longer if the onions are kept submerged under the liquid.
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