Pickled Red Onions

Onions are a hit or miss kind of food. Some people, like myself, love onions in all their beautiful forms: rings, bloomin’, caramelized, sauteed, occasionally raw… but others, (i.e. my mom) find the flavor way too overpowering in any dish. Pickled onions are a different story. I find that the sharp bite of the onion is replaced by the sweet, vinegar flavor of the brine, and with the neon pink color, pickled onions are great at spicing up any dish both in taste and in presentation.

This is my recipe for “pickled onions for dummies”. It does not require the knowledge or elbow grease of real pickling, and for the instant-gratification part of you, they are done within a good 6 hours.

Stay tuned in March for a few recipes I am posting where I’ve added my pickled onions. Let me know what else you think to add them on!

Pickled Red Onions

Ingredients:

  • 1 c water
  • 3/4 c apple cider vinegar
  • 1 tbs granulated sugar
  • 1 1/2 tsp kosher salt
  • 1-2 red onions, thinly sliced (mandoline slicers are key)
  • 2 large mason jars
  • spices to flavor

Instructions:

  1. In a medium bowl, mix together water, vinegar, sugar and salt until the sugar and salt appear to have dissolved.
  2. Fill your mason jars with the sliced onions and pour the vinegar mixture over.
  3. Place in the fridge overnight. Onions will slowly pickle over time and are best when they are bright pink.

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19 thoughts on “Pickled Red Onions

    1. I have an answer to this one–you can safely pickle any vegetable I can think of if you use an equal amount of vinegar (with at least 5% acidity) and water. You can use less vinegar than water for some vegetables if they’re naturally acidic enough, but for an easy, safe, rule of thumb, use a 1:1 ratio. Some veg may want to sit a few days before eating to get the pickled effect. I’ll be posting some refrigerator pickles over on my blog later this season, but you can see what I’m talking about if you look at my picked snap bean recipes (http://twiceastasty.com/2016/06/07/snap-beans/); the recipes give instructions for water-bath canning, but you can simply stash them in the fridge once you screw a lid on the jar.

      Liked by 1 person

  1. Hey blay, thank you for stopping by at my space and liking my post! I see some seriously awesome stuff here… especially loved apricot and sage shortbread. Will keep coming here 😊

    Like

  2. Ooh, now you make me wish my red onions were ready to harvest instead of just sets on my garden shopping list! I’ll have to settle for the refrigerator-pickled goodies still left in my fridge from last season–I’ve been hording the last of the pickled zucchini, snap beans, green tomatoes, and cukes.

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