Pickled Red Onions

by on in Salads and Buddha Bowls, Sides
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There’s not much to say about Pickled Red Onions other than they’re AWESOME!

Pickling veggies is quick, easy and requires a few basic ingredients. Pickling will also turn raw, pungent onions into the most delicious, tangy, crunchy, and let’s not forget pretty, vegetable. Pickled red onions are the best way to jazz up your salad, veggie burger or buddha bowl. They might look fancy, but they only takes 5 minutes to make!

I love pickled red onions; they pack a ton of flavor and are so light and healthy! Just add them to your next meal and take it to a whole new level! They taste incredible and they will keep in the fridge for 3 weeks (maybe more).

pickled-red-onions

I love using a combination of apple cider vinegar and red wine vinegar, but you can use either one or the other. Though I truly recommend using both, I used to make this recipe with all apple cider, then one day I tried using a mixture of apple cider and red wine vinegar, and now there’s no going back. Trust me, they taste so much better when you combine them. Also, feel free to add a bit more sugar if you enjoy your pickles on the sweeter side, I try to keep my sugar intake quite low, plus I like them tangy. But you can adjust the recipe to your preferences.

pickled-red-onions

If you feel like trying this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

pickled-red-onions

Pickled Red Onions

Jazz up your next meal with these tangy, crunchy, beautiful and delicious Pickled Red Onions. Simple ingredients, less than 5 minutes, and a ton of flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salads, Sides
Servings 1 medium jar

Ingredients
  

  • 2 medium red onions, thinly sliced
  • 1 cup water
  • ⅓ cup apple cider vinegar*
  • ⅓ cup red wine vinegar*
  • 2 Tbsp coconut sugar – can substitute brown sugar
  • ½ tsp sea salt
  • ½ tsp black peppercorns

Instructions
 

  • Heat water, vinegar, coconut sugar and salt in a small saucepan over medium heat. Stir gently until the salt and sugar have dissolved. About 1 minute.
  • Place the sliced onions and peppercorns in a medium jar.
  • Pour the water-vinegar mixture over the onions. The brine should cover the onions. If needed, add a Tbsp of vinegar + a Tbsp of water at a time until the onions are submerged. Let cool at room temperature.
  • Store in the fridge. These will keep for 3 weeks (maybe more). Pickled onions will be ready in 2 hours, but they will taste way better the next day. And they’ll become more flavorful with each day.
  • Enjoy on your favorite salad, sandwich or veggie bowl!

Notes

* The recipe was originally written using all apple cider vinegar. But then I tried using a mixture of apple cider and red wine vinegar, and now there’s no going back. They taste so much better when you combine these two. But feel free to use all apple cider vinegar (or all red wine vinegar) if that is all you’ve got. They will still be delicious.
Keyword easy recipe, pickled onions, pickles, salads