Pickled Red Onions

Pickled Red Onions (A Seat at the Table)

I’m a big fan of pickles.  I love the salty tanginess that brings big kick of flavor.  And I always add pickled red onions to my bowl at Cava.  I’ve known for a while that it’s pretty easy to pickle your own red onions, and so I finally got around to it when I got a big red onion from Hungry Harvest and didn’t have any other plans for it.

This is a super easy refrigerator method for pickling onions.  It’s fast, easy, and totally delicious.  Even if you’re not a fan of onions, this totally changes the flavor and is definitely worth trying.  Pickled red onions are good on bowls (especially Mediterranean or Mexican flavored), sandwiches, beans and rice, quesadillas…. anything that needs a little pick-me-up.

Do you like pickles?  Have you ever tried pickled red onion?

Pickled Red Onions (Refrigerator style) (A Seat at the Table)

Pickled Red Onions

Makes 1 pint

Adapted from A Farm Girl’s Dabbles

  • 1 large red onion
  • 1 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • pinch of red pepper flakes

Peel, then thinly slice the red onion.

In a small pot, bring vinegars, sugar, and salt to a boil.  Stir occasionally until the sugar and salt have dissolved.  Remove from heat.  Add the red pepper flakes and onion slices, mix well.  Allow to cool to room temperature, stirring occasionally.  Scoop onions into a pint jar, then pour in as much liquid as will fit.  Cover tightly with lid and refrigerate until thoroughly chilled.  Enjoy for up to 1 month.





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2 thoughts on “Pickled Red Onions

  1. I too am a big fan of pickled food. The thing I’ve been doing for about 6 months now is an even simpler quick pickle of zucchini. Slice them thin either lengthwise or in circles, or as I do in a very thin Asian roll cut, put in a glass container and pour white balsamic, or champagne, or pear vinegar, or even just lemon juice over them – no need to drown or cover them, just enough to form a small pool at the bottom. Keep at room temp for a couple of hours and shake it occasionally to make sure all the zucchini get doused. Then refrigerate until ready to use. They’re good after 4 or 5 hours, and still good a week later. I put them in salads, on dragon bowls, in egg salad….use your imagination. They are meant to be very simple, but of course you can add herbs, or even can them and keep them.

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