A true fridge champion. If there was an instant “make food less boring” button these pickled onions would be it. Throw on top of all kinds of dishes for a pop of color and flavor.
What onions should I use?
This recipe works with any onion with very little change in overall flavor. However, for the best presentation definitely use red onions. Red onions turn a really nice shade of pink. It’s like blush but for food.
What about vinegar?
You can also use any type of vinegar as well. I have tried rice vinegar and apple cider vinegar and they’re both delicious. They’re sweeter and milder so cut the amount of sugar in half to compensate.
What can I use these on?
Anything! Okay don’t put these on your breakfast cereal, but it’s great on almost all savory dishes. It really shines on top of strongly flavored proteins, like these tacos.
Before you begin
The amount of pickling liquid might not be enough to cover the onions initially. Do not worry the onions will release a bunch of water and fully submerge everything.
Pickled Red Onions
1 large red onion
¾ cup white vinegar
½ cup water
2 tbsp white sugar
1 tsp salt
- Peel and cut the onion into thin slices. Place the onion slices in a glass or heat-resistant plastic container.
- Mix together water, vinegar, sugar, and salt Heat while stirring occasionally until the sugar and salt are completely dissolved. This can be done on the stovetop or by microwaving in 20 second increments.
- Pour into the container with the onions. Close container and shake to evenly coat all the onions in the pickling solution.
- Let the onions sit in the fridge for at least 30 minutes. Serve on top of something. Or eat them plain like a deviant. Up to you.
- These are quick pickles that aren’t carefully sterilized. They will last about two weeks in the fridge.