How to Pickle Red Onions

Love adding a tangy kick to your dishes? Pickled red onions are a versatile and flavorful addition to salads, tacos, sandwiches, and more! Plus, they’re incredibly easy to make at home.

Ingredients:

• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• Optional: whole black peppercorns, bay leaves, or herbs for extra flavor

Instructions:

• In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt are dissolved.
• Place the sliced red onions in a jar or container with a tight-fitting lid.
• Pour the hot vinegar mixture over the onions, covering them completely.
• Let the onions cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
• Enjoy your pickled red onions on your favorite dishes!

Popular questions:

• Q: Can I use a different type of vinegar?
• A: While white vinegar is standard for pickling, you can experiment with apple cider vinegar or red wine vinegar for a different flavor profile.
• Q: How long do pickled red onions last?
• A: Properly stored in the refrigerator, pickled red onions can last for several weeks.
• Q: Can I skip the sugar in the pickling solution?
• A: The sugar helps balance the acidity of the vinegar, but you can reduce or omit it if preferred.

Helpful tips:

• Add some whole peppercorns or herbs to the pickling liquid for added flavor.
• Thinly slice the red onions for quicker pickling and better texture.
• Try adding a splash of lime juice for a citrusy twist.

Expert Secrets:

• For a milder flavor, soak the red onions in cold water for 10-15 minutes before pickling.
• Store pickled red onions in a glass container for best flavor preservation.