Quick-pickled red onions are an easy, delicious way to add a bright, tangy burst of flavor to a savory dish that needs that perfect finishing touch. It’s amazing how the small addition of something acidic can transform a meal!
Here are a few ways you can enjoy this simple side:
- top your tacos or tostadas
- add to pork carnitas (grab my easy carnitas recipe here)
- top a bean salad (snag my recipe for easy, pantry-friendly bean salad here)
- add to a grain salad or to a hearty kale salad
- layer them in your sandwich
- use as a topping for your avocado toast
Store your pickled onions in a glass or ceramic jar. Plastic will absorb the flavors, and a metal container will likely react with the vinegar.
- 1 large red onion thinly sliced
- 1/2 cup cider vinegar or white wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt (Use a little less if using table salt.)
- 1 cup water
- Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
- Add water. Let mixture cool.
- Add red onions to a jar or bowl (with lid) along with optional flavorings.
- Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate. (As the onions pickle, they will release some of their water, and you will ultimately end up with a little bit more liquid in your container.)
- Onions will keep in fridge for two weeks.