Pickled red onions are the condiment you don't know you've been missing out on! I did not realize how great they were to have at home till I made my first batch just a few months ago. They're great on tacos, sandwiches, flatbread, gyros, salads or just an elegant addition for appetizers. They look and taste great on just about anything. My opinion I know, but man do I love these gorgeous strips of ruby deliciousness! After all, we do eat with our eyes as well. Quick pickled red onions is what you've been missing in your refrigerator condiment department.
The Beauty of Red Onions-Inside & Out
Not only are pickled red onions gorgeous with their ruby red color, adding beautiful color to your dishes, they have great health benefits! Check out WebMD's article on the Health benefits of red onions. They have antibacterial qualities, reduce cancer risk, have prebiotics, great for bone health and of course lots of great vitamins. The are considered the healthiest of onion types. As with anything, due to them being pickled with a little salt and sugar, they are healthy in moderation.
How to Make Pickled Red Onions
The quick way of pickling red onions is as easy as cut, simmer and cool. Carefully slice up the red onion. I use a mandoline which works great for me for perfectly evenly sliced pieces. My husband gets quite nervous watching me as he's had a few traumatic accidents with the mandoline. I do it carefully without distractions and slow down when my vegetable gets low and close to the blade.
After you slice up all the red onion, add the vinegar, water, sugar and salt to the medium sauce pot, get it to a simmer and then add your onions and garlic. Lastly, simmer for just 2 minutes and then you're done!
What's Needed to make Pickled Red Onion
Red Onions- Sliced into in half circles, about ⅛" thick. I love my mandoline to make even slices.
Apple Cider Vinegar- I always have apple cider vinegar in the house, it's my favorite go to vinegar. I always buy the type with "The Mother." Costco sells it for the last couple years in a 3 pack for about the same price of 1 bottle in the grocery store. So I never run out and it doesn't go bad for some time. It's the type with the natural probiotics in it. Besides using it for this recipe, it's great for dressings or any recipe where you have to add a little tang or make a little acidic to balance out flavors.
Water - I use plain ordinary tap water, but use what you prefer.
Sugar - Organic cane sugar is my sugar of choice.
Sea Salt - I use fine ground sea salt.
Garlic Clove- Peeled, whole or cut just in half.
Whole Peppercorns- (Optional). I sometimes make the pickled red onions with peppercorns added, but not always because I don't like picking them out. I do like the taste, but I think they're just as good without. It adds aesthetic appeal more than anything.
Canning Jar- For this recipe I use a Wide Mouth Pint 16 oz. jar with a Leakproof lid. It might look like your onions will not fit into this size jar, but once they are fully cooked, they soften up enough to fit in this size jar.
How to Use Pickled Red Onion
These delicious little ruby red bites are amazing on tacos, rice, pizza, sandwiches, deviled eggs and more! Here are some of our recipes you can try them on.
I hope you try making these Quick Pickled Red Onions, and if you do, please comment below! We'd love to hear how you like them!Print