These pickled red onions couldn’t be easier to make and are the best topping for so many meals! I love to top sweet potato boats with these, tacos, chicken rice bowls, burgers, the list goes on. They add such good flavor to anything that they are on.
Anytime I go out to a restaurant and it says pickled onions, I get whatever that is haha
Made with 4 simple ingredients- red onions, white vinegar, salt, and sugar. And water but does that actually count?? These are best eaten after 1-3 days in the fridge to let all the flavors merge together. Anyone can make these!
Tools you may need
- a mandolin – This is totally optional but if you have one its nice to use to thinly slice these.
- A sharp knife – If you don’t have a mandolin
- a quart size glass jar
- measuring spoons
Why you’ll love these
- They are incredibly easy to make!
- Fast to make. You can have these ready in 10 minutes
- Add great flavor to whatever you are putting them on
- You can use the leftover brine in things like salad dressing or in a roast
- They are good for you. Vinegar helps with blood sugar control, may help in digestion support, it has gut and antimicrobial effects. Plus red onions are good for you too. They reduce inflammation, help with heart health, and lower oxidative stress (which is caused by inflammation).
Ingredients
Red Onions – 2-3 medium red onions
White Vinegar – distilled and 5% acidity
Unrefined sea salt – I like Redmonds Real Salt
White sugar – I use organic cane sugar but any sugar will work
Filtered water
How to make Pickled Red Onions
Step 1: Thinly slice your onions with a sharp knife or mandolin
Step 2- Add your onions to a quart sized glass jar
Step 3 – Add salt and sugar
Step 4 – Fill up your jar halfway with the vinegar and then the rest of the way with water
Step 5 – Place into refrigerator for 1-3 days for best flavor. These keep for 4 weeks in the refrigerator.
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Easy Pickled Red Onions
Ingredients
Equipment
Method
- Thinly slice your onions with a sharp knife or mandolin
- Add onions to a glass sized quart jar
- Add salt and sugar
- fill jar halfway with vinegar
- fill jar rest of the way with filtered water
- place lid on jar and let it sit in the fridge for at least 12 hours. For best flavor eat within the first week.