For a girl who used to painstakingly pick every tiny piece of onion out of her parent’s bolognese, it’s a small wonder that these easy pickled red onions are now one of my favorite things.
Maybe it’s because they are sweet. Sure, sugar is optional when making these babies. But not really. Not to me.
I don’t pour in an unreasonable amount or anything, just enough to balance out the bright, bursting tanginess that is a tart red onion. Those traits just come with the territory of being an onion.
And while I love red onion as it is on a salad or sandwich, I would never say no to an upgrade of it pickled.
What Is Pickled Red Onion?
Pickled red onion is sliced up red onion mixed in a water and vinegar solution with salt and sugar. After a quick boil of all the ingredients, everything simply needs to be cooled, jarred, then stored for up to one month in the fridge.
Easy Pickled Red Onion Ingredients
Red onion, vinegar and sugar. Oh, and a little salt and water. Yes, it’s really that simple.
How To Pickle Red Onion
Pickling red onion is easier than you think. Really, it is.
First, slice your onion (with the grain) into thin rings. Of course, you can slice them manually, but since I discovered my food processor does the job in less than a full second, I’m never looking back:
Next: add the onion to a pot with water, vinegar, sugar and salt. The amounts of each ingredient will depend on how much pickled red onion you’re making.
Disclaimer: I make a LOT. Feel free to halve or third my recipe. (But seriously, why would you?)
Bring the mix to a boil over high heat. Once boiling, turn the heat off right away and move to a different stovetop burner (not a hot one).
Let everything sit for about 20 minutes, then feel free to transfer to a jar. I use one giant jar, but several smaller jars work, too. Use whatever you have—as long as it’s glass and has a lid.
When it’s completely reached room temperature, store your pickled red onion in the fridge. They will be good for about a month. Not that they will last that long!
If you want to eat them right away (once they’re cooled), go ahead. Otherwise, eat once they’ve cooled further in the fridge.
Note: the serving size will vary greatly depending on how much you slather all over every meal… or not.
I enjoy this pickled red onion on just about any kind of sandwich, appetizer board (ahem, cheese—if you eat it), or on veggies and buddha bowls like the one below.
Don’t Know What To Use Pickled Red Onion On?
(Um, everything.)
Nothing tops a buddha bowl quite like this easy pickled red onion. The sweetness balances out any veggies on the grassier side, and the crunch is always welcome. On anything.
Need a Healthy Dessert?
Look no further than my absolute favorite FAVORITE banana date smoothie. It is sweet, a touch savory (from those earthy dates) and packed with extremely healthy spices. It’s a delicious snack, breakfast, and my most frequently-eaten dessert.
Easy Pickled Red Onion
This easy pickled red onion brings a sweet and tangy crunch to any savory dish. Use it on sandwiches or appetizer boards, or as a topping for almost any vegetables, almost anytime.
Ingredients
Instructions
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Slice the onions into thin rings.
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Add all ingredients to a medium-sized pot and bring to a boil over high heat.
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Once the mix reaches a boil, immediately turn the heat off and move pot to a cool burner.
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Let the mix cool in the pot for about 20 minutes, then pour into a glass jar or container (or several, if needed).
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When pickled onion mix is completely cool, move to the fridge and store for up to one month.
Note
Serving size varies greatly depending on how much you use. Feel free to halve, third or double the recipe.
It is great treat and I love onions and use a fair amount of them, Thanks Taryn
Thanks Esme, I love onions too! I use these pretty often =)
Color is amazing and bet taste is wonderful too. I’d use stevia as a sweetener. I’m into cutting out plain sugar and replacing it with stevia, agave, or date sugar. Thanks Taryn for hosting #304. Looks like a great lineup of blog to see and learn new things from. My shares this week are #112 through 116. Enjoy April and be well. Nancy Andres @ Colors 4 Health.
Thanks for sharing Nancy! I use stevia in my tea every day, but I’ve found for a lot of recipes it just doesn’t taste the same. Usually for baking I’ll use maple syrup – don’t think that would work here! You could definitely reduce the sugar a bit, which I have tried, and it’s still good but definitely more of a tangy punch.
Yum! I would put these on so many things. They are my faves.
Thank you! They are so, so good!!
Hi Taryn, I like both the Buddha bowl and red onion recipes. What kind of vinegar do you use for the red onions?
They are made for each other. I use just plain white vinegar, but I think apple cider vinegar, or white or red wine vinegar would work, too. Since a lot is used, plain is definitely cost-effective and better than the apple cider one I tried!