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 pickle-ing and will keep 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
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 Onions Recipe (In Less Than 5 Minutes)
Yield 1 pint
These simple but sophisticated pickled red onions add incredible flavor to any dish. Take 5 minutes and make them right now!
- Thinly slice the onions, leaving them in rings for easy use.
- Carefully place the rings into a pint size 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!)
What is your favorite pickled condiment? Share below!