Pickled Red Onions
This post may contain affiliate links. Read my full disclosure policy.
Pickled red onions are not only gorgeous, but their sweet, tangy flavor perks up just about any dish, from sandwiches to salads to tacos.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
I’m always happy to have a jar of these pickled red onions in the fridge. Not only are they gorgeous and easy to make, but also their sweet and tangy flavor perks up just about any dish—from sandwiches to salads to tacos. And if you’re a raw onion-phobe like I am, they’re a great way to add onion flavor to a dish without the sharp bite of raw onion.
What You’ll Need To Make Pickled Red Onions
- Red onion: This onion variety is not only pretty but also has a mild, sweet flavor.
- Salt: Draws out moisture from the onions, softening them and helping to preserve the texture. Also enhances overall flavor.
- Sugar: Adds sweetness to balance the salt and acidity of the vinegar, creating a tangy-sweet profile.
- Apple cider vinegar: Acts as the primary pickling agent, infusing the onions with acidity and providing a sharp, fruity flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a small saucepan, combine vinegar, sugar, and salt.
Bring to a boil and stir until sugar and salt are dissolved.
Remove pan from the heat and add onion.
Let sit for 10 to 15 minutes.
Stir occasionally, until onion slices are softened.
Transfer onions to a medium jar.
Pour vinegar mixture over onions. Press onions down so they are completely submerged.
Let sit for at least 30 minutes before using. Cover the jar and store in the refrigerator for up to a week.
Ways To Use Pickled Red Onions
- Tacos: Pickled red onions provide a zesty kick that complements meat, beans, and other taco toppings. Try them with my Baja fish tacos or grilled shrimp tacos.
- Salads: They add a pop of acidity and color to all sorts of salads. Try them with my corn salad, roasted red pepper salad, BLT salad, or summer avocado salad.
- Burgers and Sandwiches: They offer a bright contrast to the richness of burgers and sandwiches. Add them to smash burgers, steakhouse burgers, turkey burgers, or grilled cheese.
- Bowls: In dishes like burrito bowls or poke bowls, pickled red onions add a vibrant, tangy note.
- Barbecue: Pickled red onions pair well with grilled flank steak, baby back ribs, or pulled pork, cutting through the richness and adding a bright element.
- Mediterranean Dishes: They work well in wraps, or with falafel and mezze spreads, complementing hummus, tzatziki, and other dips.
- Nachos: Pickled red onions add a sharp bite to melted cheese, beans, and other toppings. Try them with my beef nachos or chicken nachos.
You May Also Like
Pickled Red Onions
Pickled red onions are not only gorgeous, but their sweet, tangy flavor perks up just about any dish, from sandwiches to salads to tacos.
Ingredients
- 1 cup apple cider vinegar
- 6 tablespoons sugar
- 1 tablespoon salt
- 1 large red onion, cut into ⅛-inch slices
Instructions
- In a small nonreactive saucepan, bring the vinegar, sugar, and salt to a boil. Stir until the sugar and salt are dissolved. Remove the pan from the heat, and add the onion to the pan. Let sit, stirring occasionally, until the onion slices are softened, 10 to 15 minutes. Transfer the onions to a medium jar and pour the vinegar mixture over the top. Press the onions down so that they are completely submerged. Let sit for at least 30 minutes before using. Cover the jar and store in the refrigerator for up to a week.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made this earlier today exactly as written. SO STRONG, inedible. Poured off some of the vinegar and added more sugar, Much better
Is real sugar required or could you use Stevia or monk fruit?
Hi Lynne, I haven’t worked with any type of sugar substitute so I can’t say for sure, but I think it’s worth trying. Please LMK how they come out if you try it!