A jar of quick pickled onions in your refrigerator gives you last-minute, tangy addition to many dishes.
My fiance LOVES red onion. In my opinion a little too much. Now every time he makes tuna salad, I need to supervise because the last time he made it I think there was more red onion then actual tuna. It should have been called a red onion salad.
While I do enjoy onions, raw onions are not always my favorite. I sometimes feel like they overpower a dish. Have you ever tried pickled onions instead? I now have been adding these tangy slices into my dishes to get more of a tangy red onion flavor instead that sharp and pungent red onion flavor that can take over the whole dish.
There are so many uses for pickled onions. Add to sandwiches, use as a condiment to top tacos or egg salad, or toss them into grain salads. Their tart and tangy flavor and their bright pink color will perk up any dish.
As the pickled onions continue to brine in the refrigerator, they will turn to vibrant pink in color. Make sure to store your pickled onions in a glass container (I used a mason jar). Most metals will react with vinegar and plastic will absorb the flavors. Plus, being able to see them is always a little reminder when I open my refrigerator to top my dishes with them.
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon kosher salt
- 1 cup water
- 1 red onion, thinly sliced
- In a mason jar, combine the apple cider vinegar, sugar, salt, and water. Close the lid and shake until sugar and salt have dissolved. (Or can be whisked in a bowl)
- Add the onions to the mason jar, making sure all the onions are submerged. Let sit at room temperature for at least 2 hours. (see notes for the make ahead version)
- Drain onions before using.
MAKE AHEAD: Can be made 2 weeks ahead. Cover and chill.
Keywords: quick pickled onions, pickled onions, onions, condiment, topping