Pickled red onions are a fantastic option for adding tangy flavor and a bit of crunchiness to your meal. They are super easy to make, last pretty long in storage, and work well in many, many dishes. We always keep a jar of pickled red onions in the fridge!
Don’t hesitate to add a few extras to your jar of pickled red onions. We often throw in some thin slices of cucumber, red paprika, or carrots. They add a bit of variety to the flavors and textures, and it only takes a minute or two more in prep time.
Use your pickled onions to garnish sandwiches, burgers, falafel, and even pizza. We also love them in scrambled egg burritos and with our chicken fajitas. You’ll be surprised by how versatile they are 🙂
Pickled red onions
Ingredients
- 1 red onion
- ⅓ cup vinegar
- ⅔ water
- ¼ tsp fine salt
- ¼ tsp sugar
- 10-15 pepper corns
- 2 bay leaves
Instructions
- Peel the onion and cut it into thin, long slices.
- In a small jar, mix the vinegar, water, salt and sugar.
- Add the onion, pepper corns and bay leaves to the jar and close it.
- Shake the jar well to mix the ingredients. Open the lid and make sure that the onion is entirely covered with brine. If necessary, push it down a bit.
- Put the jar in fridge (make sure it is closed firmly) and let it sit. Preferably, it should rest at least one day, but it can be used after 4-5 hours.
Notes
- Feel free to play with the ratio of water and vinegar. This recipe is to the milder side, so if you prefer a bit more sour pickles, add more vinegar.
- You can add some thin slices of bell peppers, carrots, or cucumber.