I have a confession: I’m an addict! I’m thoroughly addicted to pickled red onions! I will put them on anything I can think of and always have at least one jar on the shelf in my fridge.
That wasn’t always the case though! I actually didn’t discover the magic of pickled red onions until graduate school. There was a tiny mexican spot next to my apartment on the University of Louisville campus, Bandido Taqueria. They had the best little condiment bar. It was full of the spiciest of salsas, jalapenos, and you guessed it, pickled onions!
I’d go there after a late class, order my fajita loaded fries, and pile them high with bright pink pickled onions.
Ever since then, I have made sure to keep them on hand, and learning how to make them at home was a must.
The technique of pickling always seemed complicated or involved days of labor. You know, something that only our great-grandmothers knew how to do back in the day. But in actuality, these pickled red onions are super simple and quick, and very inexpensive to make.
Just grab a mason jar (I highly recommend getting a set for your pantry!), a red onion, vinegar, some sugar, and the spices of your choice!
The beauty of pickled red onions is that you can make the flavor profile all your own! I used cloves, garlic, and bay leaves, but you add in whatever you want!
Add-Ins:
- Rosemary
- Marjoram
- Allspice
- Dill
- Jalapenos
- Dill
- Mustard Seed
Next, add your spices to a saucepan, pour in some vinegar, water, and a few tablespoons of sugar. Bring the solution to a boil to get all of the flavors infused, and pour it right over your sliced onions.
After your onions have been sitting at room temperature for an hour, flipping the jar halfway through, you are ready to go! Top your nachos, tacos salads, burgers, and sandwiches, like my Roast Beef with Herb Horseradish Sauce, with these onions to kick up the flavor!
Easy Quick Pickled Onions
Ingredients
- 1 medium red onion
- ⅔ cup water
- ½ cup apple cider vinegar
- 2 tbsp white sugar
- 2 tsp salt
- ½ tbsp cloves 5-8 cloves
- 2 bay leaves
- 1 garlic clove
Instructions
- Pour water, vinegar, sugar, salt, cloves, garlic and bay leaves into a medium saucepan. Heat on medium until the sugar and salt have dissolved. Allow to cool to room temperature
- Thinly slice onion. I recommend a mandolin but thinly slicing with a knife will work as well
- Place sliced onions into a 16oz mason jar and pour the water/vinegar solution over the onions- feel free to strain out the cloves, garlic, and bay leaves for less intense flavor
- Secure the jar lid and leave on the counter for 30 minutes. After 30 minutes, turn the jar over on its lid and leave for another 30 minutes. Onions will begin to turn pink the longer they are sitting in the solution
- Alternatively: Place in sealed jar in the refrigerator for at least one day
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