Description
This Homemade Pickled Red Onions recipe is a quick and easy way to add a tangy, sweet crunch to your meals. Using simple pantry staples like red wine vinegar, water, salt, and sugar, these vibrant pickled onions can be prepared in just 10 minutes and left to marinate in the refrigerator. Perfect for topping salads, tacos, sandwiches, and more, these pickled onions bring a burst of flavor with minimal effort.
Ingredients
Scale
Pickled Red Onions
- 1 cup red onion, very thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 1/2 up to 2 teaspoons granulated sugar (adjust to preference)
Instructions
- Prepare: Trim the ends off the red onion, slice it in half, and remove the outer layer to ensure freshness and remove any papery skin.
- Cut: Using a Mandoline Slicer set to a very thin setting, thinly slice the onion. If you don’t have a slicer, carefully use a sharp knife to cut the onion as thinly as possible to maximize surface area for pickling.
- Combine: Place the thinly sliced onions into a clean jar. Add the red wine vinegar, water, salt, and granulated sugar on top.
- Rest: Secure the jar’s lid tightly and shake vigorously to mix the ingredients thoroughly. Then, refrigerate the jar for at least 20 minutes to allow the onions to marinate and develop their signature tangy flavor.
- Enjoy: Use the pickled red onions as a flavorful topping on tacos, salads, sandwiches, or your favorite dishes. Store any leftovers in the fridge for up to 2 weeks to maintain freshness.
Notes
- Adjust the sugar amount based on your preferred sweetness level.
- For thinner slices, a mandoline slicer is recommended but a sharp knife works fine.
- Pickled red onions can be stored for 1 to 2 weeks in the refrigerator.
- Use a clean, airtight jar to ensure proper preservation and safety.
