Pickled red onions always have a spot in my fridge. They are tangy, sweet, slightly crunchy, and instantly improve almost any dish.
Here is what you need to know to make pickled red onions:
- This recipe only takes 30 minutes, and you probably have everything you need on hand – red onions (obviously), vinegar, sugar, water and salt. I always add a jalapeno because it adds a hint of spice, balancing the flavours. The jalapenos are optional, but highly recommended.
- Play around with the flavours by adding whole spices or using a different type of vinegar. I like adding a couple of whole garlic cloves, peppercorns and a bay leaf. You can also experiment with the flavours by using other vinegar, like apple cider, champagne or red wine vinegar.
- The pickled onions will last two to three weeks in the fridge. Just make sure to store them in an airtight container.
- What can you put them on? Anything, literally – tacos, grilled cheese sandwiches, fried eggs, burgers, salads – you name it. Try them on these Easy Orange-Soy Glazed Salmon Bowls or Korean BBQ Burgers as a garnish.
Pickled Red Onions
- 2 red onions, thinly sliced (about 4 cups)
- 1 jalapeno pepper, cut into 1/4-in rings
- 1 cup water
- 1 cup white vinegar
- 2 tsp kosher salt
- 1 cup sugar
- 2 garlic cloves (optional)
- 1 bay leaf (optional)
- Place the sliced onions and jalapenos in a medium mixing bowl.
- Heat the water, vinegar, salt, sugar, garlic and bay leaf in a saucepan over medium-high heat, whisking until the sugar dissolves. (If you are adding any other whole spices, add them now). Bring the liquid to a boil, then pour over the onions. Use a spoon to push down the onions. Make sure they are completely submerged in the bowl. Let the onions sit, at room temperature, until they begin to soften and the liquid cools (about 25 minutes).
- Transfer the onions and liquid into a jar. Store them in the fridge for up to three weeks. Enjoy!
Did you make this recipe? Let us know what you think in the comments below, or consider tagging @chrissymeetsworld on Instagram.