Easy, peasy, pickled red onions, are the best addition to a tasty sandwich or a savory slice of pizza. They add the certain, hmmm, why is this so good, to just about everything! And quicker to make then my yummy Red Onion Chutney recipe (but that one is super tasty too)!
Bright to look at and bright to eat. Use as a topping for tacos, pizza, sandwiches, salads, you name it. Mix in with beans and rice, oh geez. They work so well with so many foods, adding that bright note you just can’t get from anything else.
Easy and quick to make, you may even have everything right in your cupboard. Only eight ingredients, with five (5) being the most essential. Onions, of course, vinegar, water, sugar and salt. The peppercorns, garlic and chilis are optional, but highly recommended.
A few tips when making pickled red onions
- Be sure the sugar and salt are dissolved before removing from the heat
- Make sure the liquid covers all the onions
- Add whatever other flavorings you like, make it Italian with some dried oregano, or Asian inspired by adding Sichuan peppercorns, experiment and have fun!
- Be sure to share your pickled red onions, they are so easy to make, you can whip them up anytime
- Try them with my Shrimp Taco recipe
Easy Pickled Red Onions
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4-8 oz. jars 1x
- Category: Dessert and Misc.
- Method: Stovetop
- Cuisine: American
Description
Easy and delish. Once you make these onions, you won’t let your fridge be without these tangy slices, ever again!
Ingredients
- 2 medium red onions
- 2 cups white vinegar
- 2 cups water
- 1/4 cup white sugar
- 2 tablespoons kosher salt (affiliate link)
- 4 garlic cloves, thinly sliced
- 1 teaspoon black peppercorns
- 1 teaspoon red chili flakes
- 1–2 red Fresno chilis, thinly sliced (optional)
Instructions
- Thinly slice the onions (use a mandoline or slicing blade of a food processor (affiliate link), if you have one), and divide the onions between 4 (8-oz.) jars or whatever jars you have on hand. Divide evenly and place the garlic, peppercorns, chili flakes, and Fresno chilis (if using) into each jar.
- In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, and salt to a simmer. Stir until the sugar and salt dissolve. Let cool and pour over the onions. Let cool to room temperature, then store the onions in the fridge.
- Pickled red onions will last in the fridge for up to 3 weeks.
Makes about two 16 oz. jars or four 8 oz. jars (so you can be nice and share one with a friend).
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