Pickled red onions are crunchy, slightly sweet and so good! They add zip to any dish. This recipe is so quick and easy that you will make it regularly so you never run out.
Pickled red onions are a staple in my house. I love that they can go with so many dishes, from tacos to salads to sandwiches.
My kiddos actually love to eat them straight from the jar!
The best part about this recipe for pickled red onions is that it is quick and easy to make from scratch with minimal ingredients.
Ingredients for easy pickled red onions
To make this quick pickled red onion recipe you will need the following ingredients
- Red Onions
- Apple Cider Vinegar – Be sure to use apple cider vinegar that includes the mother. Braggs and Azure Standard are both excellent choices.
- Coconut Sugar
- Unrefined Sea Salt
- Water – you will warm the water slightly, you are looking for it to be just warm enough to dissolve the salt and coconut sugar.
Nutritional information
Red onions are part of the allium family. These foods contain many phytochemicals, called organosulfur compounds, that are shown to help protect against certain cancers. They do this because the organosulfur compounds help to support the detoxification process in the body.
The compounds are also antimicrobial.
Useful tools
Cutting board
Knife
Measuring spoons and cups
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How to make pickled red onions
Thinly slice the red onions.
Warm water in a pan or electric kettle.
Add warmed water, vinegar, salt, and coconut sugar into 1 quart-size or 2 pint-sized mason jars. Stir until salt and sugar has devolved.
Add the thinly sliced onions to the mason jar, fully submerging under the vinegar mixture.
Put the lid on the jar and allow the onions to sit at room temperature for an hour before eating or transferring to the refrigerator.
How to meal prep this recipe
The great thing about pickled red onions is that they can be made in advance.
To meal prep them, make the recipe entirely and store them in the refrigerator until needed.
Storing pickled red onions
Store the onions in the refrigerator in the same jar they were made in for up to one month.
FAQs
The pickled onions will last for one month. I feel they have the best flavor and crunch if eaten within the first two weeks.
Yes, pickled red onions should be refrigerated.
You can use the onions for tacos, salsa burgers, and other Mexican dishes, but do not limit their use to just that! Pile them on a sandwich, or add them to a salad with creamy Italian dressing or a balsamic vinaigrette.
Final Thoughts
No matter how you eat pickled red onions, I am sure they will become a staple in your house just like they are in mine.
Let me know in the comments how you like to enjoy yours.
Leave a review if you love this recipe!
Easy Pickled Red Onions
Pickled red onions are the perfect zesty condiment for many meals! Pile them on your taco, burger, sandwich, and so much more. They come together fast and require just a handful of ingredients.
Ingredients
- 3 cups sliced red onions
- 1 cup warm water*
- 1 cup apple cider vinegar
- 1 teaspoon coconut sugar
- 3/4 teaspoon unrefined sea salt
Instructions
- Thinly slice the red onions.
- Warm water in a pan or electric kettle.
- Add warmed water, vinegar, salt, and coconut sugar into 1 quart-size or 2 pint-sized mason jars. Stir until salt and sugar has dissolved.
- Add the thinly sliced onions to the mason jar, fully submerging under the vinegar mixture.
- Put the lid on the jar and allow the onions to sit at room temperature
for an hour before eating or transferring to the refrigerator.
Notes
The water needs to be just warm enough to dissolve the salt and sugar, it does not have to be boiling.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 203mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 1g
