Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
preserved pickled red onions 113968856

Pickled Red Onions

Here’s an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

  • Total Time: :15
  • Yield: 8 1x

Ingredients

Units Scale
  • 1 red onion
  • 3/4 cup vinegar
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 clove garlic
  • freshly ground pepper
  • pinch of sugar (optional)

Instructions

  1. In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
  2. Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
  3. Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
  4. Let cool on counter for a few minutes. Then cover and store in the refrigerator.
  5. The pickled onions will have most of their flavor after a few hours of resting in the brine.

Notes

  • These pickled onions will keep in the fridge for up to a month.
  • Author: Patrick Calhoun
  • Prep Time: :10
  • Cook Time: :05
  • Category: Condiment
  • Method: Refrigerator

Nutrition

  • Serving Size: 8

Find it online: https://goingmywayz.com/pickled-red-onions/