If you want to take your food game to a whole new level with barely lifting a finger (and who doesn’t?), these Quick Pickled Red Onions are for YOU!
We actually only just started making our own pickled red onions, and it had me wondering… why on earth did we wait so long? I’ve always admired the beautiful bright purple/pink colour of pickled red onions, but beyond that, they have to be the number one condiment for picking up the flavour of a dish.
I mean, you can put them on so many things. Tacos, sandwiches, breakfast burritos, falafels (or a falafel salad)…. you get the picture.
Here is my easy peasy recipe for pickled red onions that we have used for ages. It was modified from the William’s Sonoma Tacos cookbook (highly recommend!). The best part about these is that you can make them in advance OR make them just before you need them if you haven’t planned ahead. They will make you look like Martha Stewart in the kitchen and are so satisfying!
These pickled onions will keep in the fridge for up to a few weeks stored in an airtight container. I’m rather fond of Weck jars… so stylish!
Enjoy! xo
Tori
Quick Pickled Red Onions
These easy peasy pickled red onions can be made in 30 minutes, require no canning, and are the perfect compliment to so many dishes!
Ingredients
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 cups thinly sliced red onion
Instructions
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In a medium non-reactive bowl (ie: stainless steel, plastic or glass) combine the vinegar, sugar and salt. Stir to combine, until the sugar and salt dissolve.
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Add the red onion, stir to combine, and let it sit at room temperature for 30 minutes, tossing occasionally.
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Transfer to a container with a lid (again, non reactive) and store in the fridge for up to 3 weeks.
How do these turn out using different vinegars? White, wine, etc?
I haven’t tried different vinegars but would love to hear if you try!
I’ve tried almost everything! Roasted garlic vinegar, apple cider vinegar, half rice vinegar half juices from Peperoncino peppers or mild banana peppers. I’ve loved them every time! ❤️
Amazing! So fun to experiment with
I made these the other week and they were so easy & full of flavour! I wanted to use my new mandoline and this was the most amazing recipe. These are perfect on salads and are tangy and sweet and super easy to make! I think they would even make a nice little house warming gift in a nice jar with some ribbon or fabric over the lid!
So glad you loved them Erica! I totally agree they would make for such a nice little gift. Thanks for taking the time to leave a review!
How come there is much less liquid than onions?
Is this before you let them sit?
After 30 minutes, you should have lots of liquid.
I think there’s some reaction to be made. Tori?
Yes it’s surprising how much liquid is generated in the process!
Ok wow!
I have NEVER opened my fridge to snack on an onion BUT I did just that today!
Typically Brian stores the brine/jalapeños for the guacamole in our fridge but THESE will be a new staple!
Colorful. Yummy. And practically guilt-free.
Thanks Tori!!
Would a sweet onion be as good as a red onion?
Hey Caroline! Honestly I have not tried because I love this version so much. The strong red onion pickles in the sweet liquid so I worry it might be “too” sweet but if you try it let me know how it goes! xx Tori
Love how quick, easy and tasty these are. They’ve become a staple in our home! We add them to everything but especially tacos and nachos 🙂
Love this Morgan! I do the same. They are so delicious! Very happy to hear its a staple in your own home. xx Tori