One of my favorite ways to mellow out onions is to pickle them. I use a quick pickling method that isn’t shelf stable, but we eat our Pickled Red Onions really quickly, so having a jar in the refrigerator at all times is pretty much a must in our house.
For the jar of Pickled Red Onions pictured, I sprinkled in a 1/4 – 1/2 teaspoon of dried parsley flakes (I didn’t measure). You can use or lose that suggestion. Fresh or dried herbs are perfect for this recipe. Also, many people like to add dried or fresh garlic and a few peppercorns to their brine. I didn’t for this jar, but feel free to add in your favorite seasonings and herbs.
We love our Pickled Red Onions on tacos, but I also add them to Buddha Bowls, Pitas, and even Sandwiches.
I don’t boil my water for these Pickled Red Onions, but I do warm the water up so that the sugar will dissolve. If you are cutting out sugar feel free to omit it, use a substitute, or reduce the amount. I’m partial to the sugar in my pickle brine so I go all out.
If you’re looking for another quick pickle recipe, be sure to check out my Refrigerator Pickles recipe. These Pickled Red Onions will soften up, taste better, and mellow out the longer that they sit. I recommend making your Pickled Red Onions at least 2 hours in advance of when you plan to serve them, but I feel that they are best when allowed to sit in the refrigerator overnight before serving.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Wash the red onion, slice it in half, and then slice each half into thin pieces. Add the onion pieces to a container that is large enough to hold at least 2 cups of liquid (I use a glass jar with a screw top lid).
Warm the water and add the sugar, mixing until it dissolves. Pour the water/sugar mixture over the onions. Measure and pour the white vinegar over the onions. If adding additional seasonings add them now and then close the jar with a lid.
Turn the jar over a few times to mix everything. Store the onions in the refrigerator until ready to serve. Ours never last more than 3 days, but these will last for a week in the refrigerator.
Note – use your favorite vinegar as a substitute for white vinegar. I like the clear color and the flavor of white vinegar, so I recommend using it.