What's the one thing I always have stocked in my fridge? These pickled red onions! They're tangy, sweet, with a slight bite that bring balance to almost any meal.
I’m not exaggerating when I tell you guys that I add these onions on almost everything. They’re amazing on tacos, especially fish or steak. Throw them in a salad for a tangy bite or stuff them in a sandwich for a satisfying crunch.
Here is a list of recipes on the site that you can use these onions on for a killer meal.
Heads up! I highly recommend opening a window or turn on your kitchen hood when making these pickled onions because your house will smell like onions (only for a little while, still totally worth it)
Pickled Red Onions
10 minute, tangy, vinegary red pickled onions to balance and add a pop of flavor to any meal.
- 1 red onion thinly sliced
- 2 cloves garlic peeled, crushed
- ⅓ cup red wine vinegar
- ¼ cup apple cider vinegar
- ¼ cup filtered water
- 1 tbsp maple syrup
- 2 tsp kosher salt
- ⅛ tsp all spice
- 6 whole black peppercorns
- ½ crushed red pepper flakes or sliced jalapeño for heat optional
Caution: your kitchen will smell like vinegar and onions, you may want to open a window or turn on the kitchen vent before you get started.
Peel and cut the red onion in half, then thinly slice into half-moons using either a knife or carefully using a mandoline. Stuff the onions into a resealable jar. In a small pot over medium heat, add all the ingredients; stirring frequently for 7 minutes.
Carefully pour the liquid over the onions. Caution the jar will become hot!
Allow the onions to cool before sealing the jar and storing it in the refrigerator.
Let it sit in the refrigerator for at least an hour prior to serving, so the flavors have time to mingle. Enjoy!