A jar of pickled red onions is something I keep in the refrigerator at all times. They are perfect paired with Mexican dishes – tacos, rice, enchiladas, quesadillas, burritos, etc. Add pickled red onions to sandwiches, salads, burgers, and any dish you would like to add a tangy pop of flavor and color. The beauty is that they are so simple to make!
I personally put pickled red onions on any food/dish that I would normally put a raw onion on. They don’t have that strong taste that “stays with you”.
Jump to RecipeIngredients
- Red onion – thinly sliced with a chef knife or mandolin if you have one.
- Vinegar – I use white vinegar, but any vinegar will do.
- Water – will hot water to start to slightly blanch the onions, then 1 1/2 cups to make mixture.
- Sea Salt
- Sugar
How to make Pickled Red Onions
Begin by slicing the onion into very thin slices. Slicing top to crown is the most recommended versus center slicing. However, I have done it both ways with good results. Top to crown yields a crunchier texture. Center slicing typically yields a softer texture.
Place onion slices in a glass jar – I personally use large wide-mouth canning jars (32oz) or large Weck jars because I know they can handle high heat when pouring hot water over the onions.
Next, pour hot water over onions with enough hot water to cover onion slices. Let sit for 1 minute. This will slightly blanch the onions so that they don’t have that strong onion aroma but will remain crisp. Another longer than 1 minute and they will become soft. Drain and place onions back in jar.
Then place water, vinegar, salt and sugar in a small saucepan over medium heat. Heat mixture until salt and sugar dissolve but not to boiling.
Lastly:
Pour mixture over onions. Let cool and refrigerate for up to 2 weeks.
Enjoy!
Tips
Store in the refrigerator for up to 2 weeks.
How to use
As stated above, add to tacos, rice, enchiladas, quesadillas, burritos, sandwiches, salads, burgers and anything that you want to add a pop of flavor too.
Breakfast favorite – add on Toast with Avocado and bagel seasoning
Top your favorite sushi with Pickled Red Onions
Also, add to Poke Bowls and Buddha Bowls!! So good!
Other recipes you might like
Tofu Poke Bowl – recipe link here
Easy Sushi Rice – recipe link here
Easy Spicy Crunchy Sweet Potato Sushi Rolls – recipe link here
Simple and Delicious Ahi Tuna – recipe link here
Chickpea Salad – recipe link here
Lentil Salad – recipe link here
Equipment
- Chef Knife or Mandoline
- Large Glass Jar Weck jar
Ingredients
- 1 large red onion
- 1½ cup water
- 1½ cup white vinegar
- ¼ cup sugar
- 1 tbsp sea salt
Instructions
- Place sliced onions in a glass jar that is large enough for pickling liquid to fully cover onions.
- Next, pour hot water over onions with enough hot water to cover onion slices. Let sit for 1 minute. This will slightly blanch the onions so that they don't have that strong onion aroma but will remain crisp. Drain and place onions back in jar.
- Then place 1½ cups water, the vinegar, salt and sugar in a small saucepan over medium heat. Heat mixture until salt and sugar dissolve but not to boiling. Whisking mixture while heating.
- Pour mixture over onions. Let cool and refrigerate for up to 2 weeks.
- Enjoy!
