Pickled Red Onions
Tangy and crunchy pickled red onions that add flavor and color to various dishes.
Ingredients
Main ingredients
- 2 whole red onions (1 big and 1 small onion) Use fresh, firm onions for the best crunch.
- 3/4 cup white distilled vinegar
- 1/4 cup apple cider vinegar
- 1 cup water
- 2.5 Tbsp granulated sugar Adjust the sweetness to taste.
- 1 Tbsp salt
Instructions
Preparation
- Start by slicing the red onions thinly using a sharp knife or a mandoline for even slices.
- In a saucepan, combine white distilled vinegar, apple cider vinegar, water, granulated sugar, and salt. Stir well.
- Heat the mixture over medium heat until the sugar and salt dissolve. Do not let it boil.
- Once dissolved, remove the pan from heat and let it cool for a few minutes.
- Place the sliced onions in a clean jar and pour the vinegar mixture over the top, ensuring the onions are fully submerged.
- Cover the jar and let it sit at room temperature for at least 30 minutes. For the best flavor, refrigerate the jar for at least a few hours or overnight.
Notes
Pickled red onions can be served on tacos, sandwiches, salads, or alongside grilled meats. Store in the refrigerator for up to 2-4 weeks, ensuring onions are always covered with the vinegar solution.