Pickled Red Onions
Pickled red onions are a tangy and flavorful addition to any dish. Whether you are looking to add a pop of color to your salad or sandwich, or add a sweet and sour element to your tacos or burgers, pickled red onions are the perfect solution. I love to put pickled red onions on tacos, but you can pretty much put them anywhere you want a pop of flavor.
Pickling is a traditional preservation method that has been used for centuries to extend the shelf life of foods. By soaking vegetables in a solution of vinegar, water, and sugar, you can create a delicious condiment that will last for weeks in the refrigerator. There are many benefits of pickled red onions besides being super easy to make.
- Adds Flavor: Pickled red onions have a tangy, sweet, and sour flavor that can liven up any dish. They are particularly delicious when paired with grilled meats, salads, and sandwiches.
- Colorful and Beautiful: The vibrant pink color of pickled red onions adds a beautiful pop of color to any dish. They can elevate the presentation of your food and make it more appetizing.
- Easy to Make: Making pickled red onions at home is easy and requires only a few ingredients. You can customize the recipe to suit your taste preferences and adjust the level of sweetness and sourness to your liking.
- Health Benefits: Red onions are rich in antioxidants and anti-inflammatory compounds that can help reduce the risk of chronic diseases such as heart disease and cancer. Additionally, the vinegar used in pickling has been shown to have beneficial effects on blood sugar control and digestion.
Enjoy your homemade pickled red onions on sandwiches, burgers, tacos, salads, or any dish that needs a flavor boost.
If you love Mexican dishes that these pickled onions are perfect on then try my Instant pot Mexican shredded beef recipe here
Pickled Red Onions
- 1 500 ml Jar
- 1 large red onion, sliced fairly thin
- ½ cup Apple Cider Vinegar
- ¼ cup water
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1 large red onion, sliced fairly thin (if they're too thick they won't pickle fast)
- In a small saucepan, combine the ½ cup Apple Cider Vinegar, ¼ cup water, 2 Tbsp granulated sugar, 1 tsp salt and heat over medium heat, stirring occasionally, until the sugar and salt have dissolved.
- Add the sliced onions to a clean jar or container with a tight-fitting lid.
- Pour the vinegar mixture over the onions, making sure that they are completely covered.
- Allow the onions to cool to room temperature, then cover with the lid and refrigerate for at least 30 minutes (an hour for more intense flavor) or up to 2 weeks.