Oh my goodness, if you haven’t tried making pickled red onions yet, you’re in for a real treat! These little beauties bring a tangy crunch to just about any dish, and I can’t get enough of them. I first discovered pickled red onions at a taco stand that had the most vibrant toppings, and I was instantly hooked. They add such a pop of flavor and color! Plus, they’re super easy to whip up at home. Trust me, once you have a jar of these in your fridge, you’ll be tossing them on salads, sandwiches, and anything else that could use a zesty kick. Let’s dive into how to make the best pickled red onions ever!
Ingredients for Pickled Red Onions
To create the most delicious pickled red onions, you’ll need just a handful of simple ingredients. Here’s what you’ll need:
- 2 large red onions, thinly sliced: Make sure to slice them as thin as possible for that perfect crunch and quick pickling action. I usually use a sharp knife or a mandoline for even slices.
- 1 cup white vinegar: This is the star of the show! It provides that tangy flavor we all love. You can also experiment with apple cider vinegar if you’re feeling adventurous!
- 1 cup water: It’ll help balance the acidity of the vinegar and create a lovely brine.
- 1 tablespoon sugar: Just a touch of sweetness to balance the tanginess. Feel free to adjust this to your taste if you like it sweeter!
- 1 tablespoon salt: This is essential for flavor and helps with the pickling process. I prefer kosher salt, but regular table salt works too.
Gathering these ingredients is super quick, and once you have them ready, you’re just a few steps away from that crunchy goodness!
How to Prepare Pickled Red Onions
Now that you’ve got your ingredients ready, let’s jump into the steps for making these tangy delights! The process is super straightforward, and I’ll walk you through it so you won’t miss a beat. You’ll have a delicious jar of pickled red onions in no time—just follow along!
Step-by-Step Instructions
- First up, slice those red onions! Take your two large, thinly sliced red onions and set them aside. The thinner you slice them, the quicker they’ll pickle, so don’t be shy about getting those slices nice and thin!
- Next, grab a saucepan and combine the white vinegar, water, sugar, and salt. Put that over medium heat and stir it all together until the sugar and salt dissolve. This should only take a minute or two—just keep an eye on it!
- Once your brine mixture is bubbling gently, it’s time to add in those sliced onions. Stir them around and let them soak up all that delicious flavor for about 30 seconds. You want them to start turning a lovely pink hue!
- Remove the saucepan from heat and let the mixture cool for a bit. This helps to mellow the flavors and makes it easier to handle.
- Finally, transfer everything into a jar or an airtight container. Make sure the onions are submerged in the brine—this is key! Pop them in the fridge and let them pickle for at least an hour. But if you can wait, I recommend letting them sit overnight for the best flavor.
And there you have it! After those hours of waiting (which can feel like an eternity!), you’ll be ready to enjoy your tangy, crunchy pickled red onions. They’re sure to elevate all your favorite dishes!
Why You’ll Love This Recipe
- Flavor Explosion: The tanginess of pickled red onions adds a zesty kick that elevates any dish, from tacos to salads!
- Quick and Easy: With just a few simple ingredients and minimal time, you can whip up a jar in no time.
- Versatile: These pickles are perfect for sandwiches, burgers, and even as a topping for grilled meats.
- Brightens Up Meals: Their vibrant color and crunch make any plate look and taste more exciting.
- Long-lasting: Once made, they keep well in the fridge for up to two weeks, giving you plenty of time to enjoy!
Tips for Success
Ready to make your pickled red onions the star of the show? Here are some of my top tips for success! First, don’t be afraid to adjust the sugar and salt levels to match your taste—this is your creation after all! If you love a little heat, toss in a few slices of jalapeño or a pinch of red pepper flakes to the brine for an extra kick. When it comes to storage, keep them in an airtight container in the fridge, and they’ll stay fresh for up to two weeks. And when serving, pile them high on tacos, burgers, or even grain bowls—trust me, they’ll elevate any dish to a whole new level!
Nutritional Information
When it comes to pickled red onions, you’ll be glad to know they’re not just delicious but also light on the calories! Here’s a quick look at the typical nutritional values per 1 tablespoon serving:
- Calories: 10
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Sodium: 200mg
- Carbohydrates: 2g
- Sugar: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keep in mind that these values are estimates and can vary based on how you prepare your pickled red onions. But overall, they’re a guilt-free way to add flavor and crunch to your meals!
FAQ About Pickled Red Onions
Got questions about making or using pickled red onions? No worries, I’ve got you covered! Here are some common queries:
How long do pickled red onions last in the fridge?
Once you’ve made your pickled red onions, they can last up to two weeks in the refrigerator. Just make sure they’re stored in an airtight container to keep them fresh!
Can I use other types of onions?
Absolutely! While red onions are my favorite for their color and sweetness, you can experiment with yellow or white onions too. Just keep in mind that the flavor may vary a bit!
What can I do with leftover brine?
Don’t toss that brine! It’s packed with flavor and can be used as a salad dressing or marinade. Just add some olive oil and a dash of Dijon mustard for a quick vinaigrette!
Is there a way to make them less tangy?
Sure thing! If you find the pickled red onions too tangy for your taste, try reducing the vinegar a bit or adding a touch more sugar to balance the flavors.
Can I make these ahead of time?
Yes! Pickled red onions are perfect for meal prep. I recommend making them at least a few hours in advance, but letting them sit overnight enhances the flavor even more!
Storage & Reheating Instructions
Storing your pickled red onions is super simple! Just keep them in an airtight container in the fridge, and they’ll stay fresh for up to two weeks. I love using a mason jar since it locks in the flavor and makes it easy to see how much is left. You don’t need to worry about reheating these beauties—they’re best enjoyed cold right out of the fridge! Just grab a fork and start adding them to your tacos, salads, or whatever else you fancy. If you notice the brine getting low, feel free to whip up a quick batch to keep the deliciousness going. Enjoy them while they last!
Serving Suggestions for Pickled Red Onions
Now that you’ve got your jar of pickled red onions ready, let’s talk about how to use them! These tangy gems are incredibly versatile and can elevate so many dishes. Try adding them to your favorite tacos for a burst of flavor—trust me, they pair perfectly with spicy meats or grilled veggies. They also make a delightful addition to sandwiches and burgers, adding that crunch you didn’t even know you needed! If you’re whipping up a salad, toss in a handful for a zesty kick. And don’t forget about grain bowls! They add that vibrant color and bright flavor that’ll make your meal pop. Get creative and enjoy the tangy goodness!
For more delicious recipes, check out our all recipes page!
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Pickled Red Onions: 5 Reasons You’ll Love This Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
- Diet: Vegan
Description
Pickled red onions add a tangy crunch to many dishes.
Ingredients
- 2 large red onions, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions
- Slice the red onions thinly.
- In a saucepan, combine vinegar, water, sugar, and salt.
- Bring the mixture to a boil over medium heat.
- Add the sliced onions to the saucepan.
- Remove from heat and let cool.
- Transfer the mixture to a jar and refrigerate.
- Allow to pickle for at least 1 hour before serving.
Notes
- These can last up to 2 weeks in the refrigerator.
- Adjust sugar and salt to taste.
- Great on tacos, sandwiches, and salads.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled red onions, quick pickles, onion condiment