Quick Pickled Red Onions are a home cook’s best friend. Seasonless, they are the perfect condiment, any time of the year. But in the summer… oh my. That’s when they really shine.
These onions are incredibly easy and quick. In fact, they can be ready after a brief 20 to 30 minutes of cooling. We like to spice our up a bit and add red pepper flakes. But, as always, if that isn’t your thing, simply eliminate the spice.
This is one condiment you’ll want to keep handy in the refrigerator, season after season!
How to Use Pickled Red Onions
Quick Pickled Red onions are perfect with:
• tacos
• Mexican Shredded Chicken
• grain bowls
• burgers
• hot dogs
• nachos
• salads
• sandwiches/ subs
• pizza
really, the possibilities are endless!
Quick Pickled Red Onions Recipe
Quick Pickled Red Onions are a home cook’s best friend. Seasonless, they are the perfect condiment, any time of the year. But in the summer… oh my. That’s when they really shine.
Ingredients
1/2 cup water
1/2 cup apple cider vinegar
1 tablespoon sugar
1–1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1 red onion, thinly sliced
1 clove garlic, sliced
Instructions
Slice and pack the onion and garlic into a pint size mason jar or heatproof container.
In a small saucepan, combine the water, vinegar, sugar, salt, and red pepper flakes. With medium heat, bring the brining mixture to a simmer, then carefully pour into the mason jar over the onions and garlic.
Use a spoon to press the onions down into the vinegar. Let the pickled onions cool on the counter, 20 to 30 minutes. Cover and refrigerate. The pickled onions will keep for two to three weeks, but we like them best up to a few days after making.
Notes
The onions will continue to soften in the refrigerator. If serving right away, and you desire softer onions, let the onions and garlic boil in the brining liquid about 2 minutes before packing into the mason jar. Then let cool before serving.
