How to Pickle Red Onions – in FIVE minutes!
Learning how to pickle red onions is SO easy – it only takes five minutes and you probably have all the ingredients! You’ll love having a jar of these in your fridge for tacos, avocado toast, and more!
If you follow me on Instagram, you probably already know from my stories that I’m obsessed with these. OBSESSED. As in three meals a day obsessed.
PS: If you don’t follow me on Instagram, consider hopping over and checking it out! You’ll see some behind-the-scenes stuff on my stories!
The first time I made pickled red onions was for my daughter’s birthday party right after we moved into our new house (seriously, two weeks after). We did a taco bar with all the fixings because I seriously have no boundaries. I made corn casserole, homemade refried beans, cilantro lime rice, from-scratch margaritas, and more. One of the things I decided to make on a whim were these onions. I was so surprised to see them disappear SO quickly! Faster than the cheese, you guys!
Now, when you open my fridge, you’ll often see a jar of these. Once you learn how to pickle red onions, you won’t stop making them either. They’re on my agenda to make today, actually. One of my favorite ways to eat them is on top of avocado toast. It really livens the avocado toast up and the tangy pickled red onions are the perfect contrast to the rich, creamy avocado. I also love them on tacos, of course, as well as on grilled chicken, or just about anything else I can think of.
How to Pickle Red Onions
It’s so easy, folks!
- Slice the red onions as thin as you can! I use a mandoline for this (this is the mandoline I have). Not only does it get them super thin, it also gets the job done insanely quickly. Fast is my friend.
- Stuff all the red onions in the jar of your choice. A bowl will work too but I like a jar for storing them in the fridge.
- In a measuring cup, you’ll stir together apple cider vinegar, salt, sugar, and warm water to dissolve the sugar and salt and dilute things a bit. Pour this pickling mixture over your sliced onions and let them set for an hour. After an hour, I cover them and stick them in the fridge. They’ll keep in the fridge for a couple weeks!
PS: I got my jar out of Target’s dollar bin (I think) but these would work too.
How to Pickle Red Onions
Learning how to pickle red onions is SO easy – it only takes five minutes! You’ll love having a jar in your fridge for tacos, avocado toast, and more!
- 1 red onion, thinly sliced (use a mandoline if you have one)
- 1/2 cups apple cider vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup hot or warm water
- Slice the red onions as thin as you can. I use a mandoline.
- Stuff all the red onions in the jar of your choice. A bowl will work too.
- In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced onions and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
Yield: 8 servings, Serving Size: 1/8 of recipe
- Amount Per Serving:
- Calories: 10 Calories
- Sodium: 437mg
- Carbohydrates: 3g
- Sugar: 2g
adapted from Bon AppetitAll images and text © .
Verdict: Hey did I mention I’m obsessed?
Husband’s take: Ben steers clear of raw onions so he hasn’t tried these, despite my urgings and ravings.
Changes I would make: Nada.
Difficulty: So stinking easy.