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
Scale
- 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.
