Quick Pickled Red Onions feature thinly sliced onions soaked in a tangy vinegar brine. They're crisp, slightly sweet, and zesty, adding a burst of flavor and color to all of your favorite dishes!
Quick Pickled Red Onions
Quick pickled red onions are a culinary game-changer. With this simple recipe and just six ingredients, you can add extra bright tangy flavor to just about any dish!
These tangy, vibrant onions can elevate the flavor and appearance of virtually any dish, from tacos to salads to burgers. Best of all, they’re incredibly easy to make at home.
Why Pickle Red Onions?
Pickling red onions enhances their natural sweetness while adding a tangy bite. Here are a few reasons why they’re worth making:
- Flavor Boost: The acidic brine transforms raw onions into a zesty, tangy condiment.
- Versatility: They can be used on so many dishes and types of cuisines from Mexican to Mediterranean, and more!
- Shelf Life: Pickling extends the life of your onions, reducing food waste.
- Visual Appeal: Their bright pink hue makes any dish Instagram-worthy.
How to Use Quick Pickled Red Onions
The sky is seriously the limit! Quick pickled red onions pair beautifully with many dishes:
- Tacos and other Mexican Dishes: Add a tangy crunch to tacos, burritos, quesadillas, or tostadas.
- Salads or grain bowls: Brighten up leafy greens, grain bowls, or pasta salads.
- Sandwiches and Burgers: Replace raw onions with their pickled counterpart for added depth of flavor.
- Cheese Boards: Serve alongside cured meats, cheeses, and crackers.
- Grilled Meats: Balance the richness of grilled chicken, steak, or pork.
- Avocado Toast: Sprinkle pickled onions over creamy avocado toast for a burst of tang and crunch, making it a complete and flavorful breakfast or snack.
- Sausages and Hot Dogs: Elevate your hot dogs and sausages by adding pickled onions as a tangy topping that complements the smoky flavors.
- Nachos: Add pickled onions to nachos for a vibrant and zesty layer that cuts through the richness of melted cheese and toppings.
- Pitas and Wraps: Include pickled onions in pitas or wraps for an extra dimension of flavor that balances savory fillings like falafel, grilled chicken, or hummus.
- Pizza: Use pickled onions as a topping for homemade or store-bought pizza. They pair especially well with goat cheese, arugula, or barbecue sauce.
- Omelette or Quiche: Enhance your breakfast dishes by adding pickled onions to omelettes or quiches, providing a subtle tang that complements eggs and cheese.
How to Store Quick Pickled Red Onions
Quick pickled red onions should be stored in an airtight glass or ceramic container, such as a canning jar, in the refrigerator. Metal and plastic containers should be avoided as metal will react with the vinegar and plastic will absorb and impart flavors.
They are best enjoyed the first week after making them, but they will keep for several more weeks.
More Condiment Recipes You'll Love
- Refrigerator Dill Pickles - Crisp and refreshing, they're easy to make and perfect for snacking or adding a zesty crunch to meals.
- Homemade Pico de Gallo - fresh Mexican salsa made with diced tomatoes, onions, cilantro, lime juice, and jalapeno that adds bright flavor to tacos, chips, and more.
- Remoulade Sauce - Zesty, creamy sauce made with mayo, Creole mustard, spices, and tangy flavors like lemon or pickles. Perfect for seafood, sandwiches, or salads, it adds a bold and delicious kick to any dish.
- Creamy Horseradish Sauce - The spicy kick horseradish combined with smooth creamy sour cream is perfect for roast beef, seafood, or veggies, enhancing dishes with bold zest.
- Authentic Guacamole - Creamy, fresh dip made with ripe avocados, lime juice, cilantro, onions, and a hint of spice. It's rich, flavorful, and the perfect companion for chips, tacos, or veggies.
Quick Pickled Red Onions Video
Quick Pickled Red Onions
Ingredients
- 1 medium red onion very thinly sliced
- ½ cup water
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon coarse kosher salt
Instructions
- Pack the onions into a 1-pint mason jar. Place the jar in the sink, to catch any splashes of hot vinegar for later.
- In a small saucepan, combine the water, both vinegars, sugar, and salt.
- Bring the mixture to a gentle simmer over medium heat.
- Remove from heat, and set aside to cool slightly, about 10 minutes.
- Carefully pour the brining mixture into the jar over the onions. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar.
- Let the pickled onions cool to room temperature, about 20 to 30 more minutes.
- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Notes
- For uniform thin slices, use a mandolin.
- Storage: Store in an airtight glass or ceramic container in the refrigerator. They are best within one week, but will keep for several more weeks.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Leave a Reply