A delicious recipe for Pickled Red Onions, that is fast and easy and can be made in 15 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months!
Give all your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant with pickled onions!!! So easy, but the difference they can make to an ordinary meal, can be mind blowing!
This recipe takes only 15 minutes, and you probably already have everything you need on hand…. so no excuses! Make a batch today and store them in the fridge for up to two months – but trust me, I doubt this small batch of deliciousness will even make it that long…. you’ll find a hundred uses for them!
How to make Pickled Red Onions?
- Simply simmer thinly sliced red onions in a mixture of vinegar, water, salt, sugar (or honey or sugar alternative) along with any whole spices you like for 2-3 minutes on the stove.
- Cool, store in a jar and refrigerate!
- That is it!
For a Mexican version, add cumin and coriander seeds plus chopped sage or oregano to the cooling pickling liquid. A couple slices of jalapeño are nice too!
For a Scandinavian version, add fresh dill, caraway and peppercorns.
Of course….you don’t have to add them… but it’s fun and adds complexity!
Quick Pickled Onions will give your favorite foods a burst of flavor! They pair really well with Mexican dishes and I love them on Indian food – but they really go with almost everything. A small batch recipe that is fast and easy and will elevate many dishes you already make.
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Pickled Red Onions
A simple tasty recipe for Quick Pickled Red Onions, that can be made in 10 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small batch recipe is fast and easy and will elevate many dishes you already make.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Category: condiments
- Method: pickled
- Cuisine: Northwest
- ½ a red onion, very thinly sliced
- ½ cup white vinegar, or use red wine vinegar
- ½ cup water
- 3/4 teaspoon kosher salt
- 1 ½ -2 tablespoons sugar (or honey or other substitute)
- 1-2 teaspoons whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
- optional additions:
- 1-2 garlic cloves, cut in half
- a couple bay leaves
- a teaspoon dried or fresh oregano ( if using on Mexican food)
Thinly slice ½ a red onion.
Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove form the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.
Add fresh herbs if you like.
For a Mexican version, add cumin and coriander seeds plus chopped sage or oregano to the pickling liquid. A couple slices of jalapeño are nice too!
For a Scandinavian version: add fresh or dried dill, peppercorns, and caraway!
Keywords: pickled red onions, pickled onions, pickled onion, pickling onions, how to pickle onions, best pickled onion recipe,