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I really enjoy red onions, but I absolutely love pickled red onions. If you’ve never had the pleasure of this delicious condiment’s acquaintance, you owe it to yourself to remedy that asap! Ketchup has nothing on this delicious condiment! 🙂
Why Pickled Red Onions?
Glad you asked:
Pickled red onions provide all the flavor of fresh red onions, but have extra depth from their pickling and will keep fresh in the fridge for weeks! Even better — you can make them in only five minutes, or let your 5-year-old make them… it is that easy!
I keep these guys in the fridge at all times… you know, for pickled onion emergencies.
I know there are whole nursery rhymes dedicated to Peter Piper and his pickled peppers, but pickled onions are so much more versatile (and taste better too, in my opinion)!
Ways to Use Pickled Red Onions
On everything.
Want a little more direction? Try these:
- Beef Barbacoa– Pickled red onions are amazing on one of our favorite budget-friendly and time saving recipes: Beef Barbacoa. I cook this in a pressure cooker (I use this Instant Pot) in less than an hour for a delicious restaurant-quality dinner on a busy day.
- Salads– These spice up almost every salad.
- Breakfast– Great on almost any breakfast foods, but especially on quiche, eggs, or other savory foods.
- Tacos or Taco Meat– These are especially great on any kind of tacos or taco salad you can come up with!
- Burgers– Pickled red onions are a great addition to any burger.
- Charcuterie plate– Feeling really fancy? Add these to a charcuterie plate along with your favorite cured meats and cheeses.
Ready to give them a try?
While they taste fancy and sophisticated, they are one of the easiest recipes to make. You’ll only need a handful of ingredients and 5 minutes of free time.
Simple Pickled Red Onion Recipe (In Less Than 5 Minutes)
Ingredients
- 1 medium red onion
- 1 tsp salt
- 1 tsp chili powder (or garlic powder, for flavor, optional)
- ½ cup white wine vinegar (or apple cider vinegar)
Instructions
- Thinly slice the onions, leaving them in rings.
- Carefully place the rings into a pint size mason jar and sprinkle with the salt and other seasonings.
- Pour the vinegar over the rings to fill the jar and put the lid on.
- Leave at room temperature for two hours so flavors can meld.
- Transfer to the refrigerator for up to two weeks (though ours are usually gone in a couple of days!).
Notes
Nutrition
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What is your favorite pickled condiment? Share below!
Spirulina Benefits: 7 Reasons to Try It (& 1 Major Caution)
These look so easy to make. Do the onions in the jar have to be completely covered in the vinegar?
Great, thanks for the ideas. I mainly get those kinds of flavors/combinations from the fermented Wild Brine products I eat (love their probiotic salsa, kim chi, beet kraut and more), but will be fun to experiment w/ this recipe. Also, for those who have asked about reusing the brine, I haven’t noticed where Wellness Mama has ever responded to those who asked, but what I’ve found is it’s usually still potent enough for another batch (w/ extra vinegar added to whatever level is needed….I use a mix of ACV and balsamic), but definitely loses “steam” w/ each time I tried to reuse after that.
I loved this recipe but in my second batch I added carrot radish and ginger all sliced thin with a vegetable peeler. Then I added whole garlic and jalapeño and cinnamon stick for flavoring. Really delicious. Then I got really inspired and ground fresh beets and horseradish and jalapeño and garlic together with the salt and apple cider vinegar. I add it to salads and lots of other stuff. Also it makes the apple cider vinegar delicious. Thanks for getting me started on making my own pickles
Amazing ideas. Now I can’t wait to play!
I just discovered these recently. They are A.MAZE.ING. !! Anyway, I will be doing this right now. Just like you strongly suggested. Jumping out of my seat now…. (thank you!)
Megan, you will love these. I’ve quickly gotten to where I can’t live w/out them. Am thinking they would make a nice, easy, homemade gift for holiday giving if you find cute little containers to put them in.
I love how simple and quick this recipe is and am using the onions in all sorts of ways. Add such a nice crunch and zip to so many things. Question…..I can tell I’m going to have brine left over once all the onions are eaten. Can that be reused? Don’t see why not, but seemed like a good idea to check first.
Once you use up the pickled red onion batch from the fridge can you reuse the white wine vinegar left over for another batch?