Pickled Red Onions

If you’ve been following me for a while, you know that I enjoy making my own condiments. There are a few reasons why; I know exactly what goes in, there are no preservatives (bonus!), the ingredients are fresh plus I’m in control of the amount of sodium… too much of it is not good for us!
 
There’s one that I really enjoy making because it’s a great topping for so many dishes and it’s my Pickled Red Onions! This is probably the easiest pickled recipe ever and the results are so delicious! Crispy, tangy and sweet, this condiment is the perfect way to enhance your meal. It’s also “super quick” to make. Prep and cook time takes 10 minutes and then they marinate for 1 hour. They can be used right away or refrigerate for up to 3 weeks… pretty fast isn’t it?
 
There’s an endless list of dishes where you can use this condiment. Here are a few…
When it comes to Mexican food, name them all… well, a lot of them anyway. This condiment is a great garnish for tacos, tostadas, tortas, cochinita pibil, quesadillas, nachos, chilaquiles, fajitas, chimichangas, taquitos, burritos, guacamole, Pico de Gallo, refried beans, and many more… Other food items can be topped with these delicious pink little guys are burgers, pizza, wraps, sloppy joes, sandwiches or even paninis, on an avocado toast or bagel with cream cheese, omelets, falafels, salads, chicken, pork, roast, steaks, etc. As you can see, there’s an infinite choice of dishes you can use them with.
 
The base ingredients for Pickled Red Onions are quite simple. There are only 5 of them; red onion, vinegar, water, sugar and salt. From there, you can always add other ingredients or seasonings to the jars like a chopped jalapeño pepper, a whole or sliced clove of garlic, a few whole peppercorns, some fresh or dry herbs like thyme, etc. Personally, I prefer plain and simple but sometimes though, I will substitute a ¼ to ½ cup of vinegar with freshly squeezed lime juice… it adds that extra oomph to it.
 
If you want to mellow out the onion taste, you can always pre-blanch them. I don’t because I find red onions have a mild flavor. Also, by adding “hot” water, the onions get less crispy. If you opt for it, boil some water, place the slices in a strainer over the sink and pour the boiling water over. Let them drain very well before adding them to your jars.
 
These Pickled Red Onions are not only extremely easy and quick to make but they’re also a great condiment to have on hand. They give another dimension of yumminess to your favorite foods! After making them, you’ll see how popular they will become in your house…
Bon Appétit!
 
Here are several more incredible condiment recipe for you to try…
– Homemade Horseradish
– Thai Yellow Curry Paste
– Russian Dressing
– Ethiopian Red Pepper Sauce
– Homemade Dijonnaise
– Corn Syrup
and for even more canning recipes, click on this link… Recipe Category • Canning
 

 
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Pickled Red Onions

These crispy, tangy and sweet Pickled Red Onions are not only extremely easy & quick to make but also a great condiment to have on hand.

5 from 1 vote

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Servings 2 -500 ml jars

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Passive Time 1 hour hr

Ingredients

  

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• 4 cups red onions, thinly sliced and halved (Lyonnaise cut) tips & tricks
• 1 1/2 cups white vinegar (substitute white wine vinegar)
• 1 cup water
• 1/4 cup granulated sugar
• 2 tsp. ground Himalayan sea salt

Directions

 

• In 2 - 500 ml mason jars, fill and pack tightly with onion slices; set aside.
• In a medium saucepan over medium heat, add vinegar, water, sugar and salt. Stir until the sugar dissolves. Remove from the heat and let the brine cool to room temperature.
• Pour the brine over the onions, place the lid on and apply the screw band. Shake the jar until the onion slices are well coated.
• Let marinate for 1 hour at room temperature.
• Serve immediately or refrigerate for up to 3 weeks.

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