Quick Pickled Red Onions

Recipes, Sides

Quick Pickled Red Onions

If you want to take your food game to a whole new level with barely lifting a finger (and who doesn’t?), these Quick Pickled Red Onions are for YOU!  

We actually only just started making our own pickled red onions, and it had me wondering… why on earth did we wait so long?  I’ve always admired the beautiful bright purple/pink colour of pickled red onions, but beyond that, they have to be the number one condiment for picking up the flavour of a dish.

I mean, you can put them on so many things.  Tacos, sandwiches, breakfast burritos, falafels (or a falafel salad)….  you get the picture.

Quick Pickled Red Onions

Here is my easy peasy recipe for pickled red onions that we have used for ages. It was modified from the William’s Sonoma Tacos cookbook (highly recommend!).  The best part about these is that you can make them in advance OR make them just before you need them if you haven’t planned ahead.  They will make you look like Martha Stewart in the kitchen and are so satisfying!

These pickled onions will keep in the fridge for up to a few weeks stored in an airtight container.  I’m rather fond of Weck jars… so stylish!

Enjoy! xo

Tori

Quick Pickled Red Onions

These easy peasy pickled red onions can be made in 30 minutes, require no canning, and are the perfect compliment to so many dishes!  

Course Side Dish
Cuisine Mexican
Keyword Pickled Red Onions
Prep Time 10 minutes
Resting time 30 minutes
Servings 2 cups
Author Fraiche Nutrition

Ingredients

  • 1/3 cup rice vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 2 cups thinly sliced red onion

Instructions

  1. In a medium non-reactive bowl (ie: stainless steel, plastic or glass) combine the vinegar, sugar and salt. Stir to combine, until the sugar and salt dissolve.

  2. Add the red onion, stir to combine, and let it sit at room temperature for 30 minutes, tossing occasionally.  

  3. Transfer to a container with a lid (again, non reactive) and store in the fridge for up to 3 weeks.

 

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