A quick way to enjoy a topping for your hamburger, hotdog, or street taco. Anything you want to enjoy a little pickled punch on! Easy Pickled Red Onions are not only pretty to look at, but are not too strong (heat wise) and add some yummy condiment tang to your food!
The only thing I ever had pickled growing up were cucumbers, peppers, and mixed veggies. But never a red onion. Now, as an adult, I really only have eaten them as a topping or on a salad anytime I ate out. So, when I knew I would be making some street tacos, I knew I wanted to try my hand at pickling my own red onions.
I can’t believe how quickly these onions were “pickled”. Although we were able to enjoy these only after about an hour, the longer they set, the prettier they get. I highly recommend only making the one onion though, unless you plan to be eating a lot of them!
I highly recommend the OXO Good Grips V Blade Mandoline slicer that to make slicing the onions nice and thin very easy! However, you can still cut them thinly with a regular knife. I love to use my ceramic knife for little jobs and it is what I used to whenever I don’t feel like pulling the Mandoline out!
These Pickled Red Onions will store in your refrigerator for up to two weeks. The longer they sit, the redder they get!
- 1 large red onion
- 3/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1-1/2 teaspoon kosher salt
- Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. Cover and chill. Can be stored for up to 2 weeks in refrigerator. . Drain onions before using.
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