Pickled red onions are so easy to make, and have the added advantage of turning a beautiful pink hue.
I love making pickled onions. These are a quick pickled version, which means they are super easy. They are also incredibly versatile. This is a basic recipe, but you can change it up with different vinegars, seasonings, and herbs. These last at least a week in the fridge and are so tasty with roasted veggies and salads.
Techniques for the best Pickled Red Onions
- Adding the warm vinegar mixture to the onions off the heat, rather than boiling the onions, prevents the onions from over pickling and losing color.
- These are very versatile, so add different herbs (dill and basil taste great), add sugar (amazing with roasted veggies), or try different spices (like mustard seed or crushed red pepper), this is a fun experiment.
- You can pickle any onion. White, yellow, and sweet onions all taste delicious.
Recipes that use Pickled Red Onions:
- Sweet Potato Bowl
- Vegetarian Chile Relleno
- Sweet Potato Tacos with Poblano Cream Sauce
- Cheesy Polenta Recipe with Roasted Beets
- 1 red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1 teaspoon coarse salt
- Thinly slice red onion and place in a lidded container, like a mason jar.
- Heat the vinegar, water, and salt in pan until the salt is dissolved and the mixture boils.
- Pour the vinegar mixture over the sliced red onions.
- If you are adding herbs or extra seasoning, add it now.
- Leave to sit for about 20 minutes to pickle.
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 531mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information isn’t always accurate.