These easy quick pickled red onions are something that can often be found in my fridge and are a great addition to many meals. All the ingredients are common pantry staples and they can add a great amount of flavour and depth to a dish.
Steps to Make Quick Picked Red Onions
- Slice the red onion into thin slices and pack into a jar. I find that a pint size mason jar works best for this.
- Next, cover onions half-way with white vinegar, then continue cover with water.
- Add a pinch of kosher salt and shake to mix well.
- Store pickled in the fridge for at least one hour before eating to allow flavours to develop.
That’s it, it really is that simple to make these pickled red onions. The acidity that these can easily add is great to have kept on hand in the fridge. For best results eat the pickled onions within two to three days of being made, however, I find they can be kept for longer.
We like to add these quick pickled red onions to any recipe that could use a bit of extra acidity. Below are a few common recipes that we use pickled onions to elevate, but I’d love to hear what delicious recipes you add them to. Leave a comment below letting us know!
- Tacos or Fajitas
- Red Pozole with Chicken – Recipe
Quick Pickled Red Onions
- 1 Red Onion
- ½ cup white vinegar
- ½ cup water
- pinch kosher salt
- Slice red onion into thin strips and place in a jar. I find a pint jar works well.
- Add white vinegar until onions are half-covered, approximately ½ cup. Next add enough water to cover onions, approximately ½ cup. You are aiming for half vinegar and half water.
- Add a pinch of kosher salt. Install lid and shake to mix.
- Allow to sit for at least an hour in the fridge before serving.