Once you start using them, you’ll wonder how you ever lived without pickled red onions. Their vinegary, zippy taste adds a savory dimension to many foods. Try them on sandwiches, salads, tacos, eggs, any grilled or roasted meats, rice, or avocado toast. In other words, pretty much anything.
They’re also good for you. Red onions are rich in vitamin B9, calcium, potassium, magnesium, and vitamin C. Best of all, they’re easy to make. This isn’t the day-long pickling extravaganza your grandmother (or great grandmother) endured.
- 1 medium red onion, thinly sliced
- 3/4 cup of water
- 2/3 cup of cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Whisk together the water, cider vinegar, sugar, and salt. Bring the mixture to a simmer on the stove in a small sauce pan, or in the microwave in a bowl.
Place the sliced onion in a mason jar or similar glass jar with a lid. Pour the heated pickling mixture over the top. Cover and shake to combine. Then let the mixture rest for about 30 minutes, being sure the onions are completely submerged.
You can keep them in the refrigerator for up to two weeks, but chances are you’ll use them all before them. Over time, you may want to try adding some other spices to your pickling mixture. Fresh herbs like rosemary, thyme, or dill, whole peppercorns, dried chili peppers, or garlic cloves are all great options.