We’re going to show you how to make quick pickled red onions. Spoiler alert, they’re ridiculously easy and you’ll want to have them handy in your refrigerator to put on all the things. At least we do.
While I don’t enjoy raw onions I absolutely love pickled onions. These pickled onions are QUICK, by quick I mean about 5 minutes to pull together from top to bottom. I like to use a MANDOLIN to slice my onions uniformly. You’ll need an air tight sealable glass container to store your pickled onions. My preferred jars are the WECK JARS pictured here or BALL jars.
WHAT INGREDIENTS DO I NEED TO MAKE QUICK PICKLED RED ONIONS?
You’ll need the following KEY ingredients to make these pickled red onions at home
- red onions – peeled and sliced thin
- distilled white vinegar
- granulated sugar
- kosher salt
WHAT IS THE DIFFERENCE BETWEEN RED AND YELLOW ONIONS?
Red onions have purple skin and reddish flesh. When cooked, they are similar to yellow onions in flavor. However red onions are milder than yellow onions when served raw.
HOW TO USE PICKLED RED ONIONS?
Top your burgers, TACOS, salads or sandwiches (yes even a grilled cheese) with a forkful of these beautiful vibrant onions. These are just a few ideas, feel free to experiment and find out which ways you enjoy them most.
WHICH VINEGAR DO YOU USE FOR PICKLING?
The most common choice for pickling is distilled white vinegar. It has a mellow flavor and won’t change the color of the red onions because the distilled white vinegar is clear. Need a substitute? You may use apple cider vinegar or rice vinegar as substitutes for the distilled white vinegar if you prefer.
OTHER RECIPES TO TRY
If you’re feeling inspired by these quick and easy pickled onions consider trying these other recipes :
- How to Make Pizza Dough
- Homemade Italian Seasoning Mix
- Homemade Balsamic Vinaigrette
- Boozy Bacon Jam
- 1 large red onion - sliced thinly
- 1/2 cup distilled white vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- Place sliced onions into glass container. Set aside.
- Into a small saucepan heat vinegar, water, sugar and salt over medium heat. Stir. Cook until dissolved.
- Pour liquid over onions, making sure onions are submerged in liquid. Set aside and allow to cool to room temperature. Approximately 30 minutes.
- Place lid on jar transfer to refrigerator.
- Drain onions prior to using.
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