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
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.