How to Make Delicious and Versatile Pickled Red Onions

Pickled red onions will be one of those things that you just keep in your fridge at all times because they are just so dang versatile. You can use them on anything really. They are great on sandwiches and burgers, delicious in salads, and make a great accompaniment to pizza and mexican food. Really, you can’t go wrong with a pickled red onion.

Not only will they get their fair amount of play time in your kitchen and not get lost in purgatory in the back of your fridge, but my pickled red onions are also incredibly easy to make. If you can spare 10 minutes, you will have enough to time to make your weekly dose of pickled red onions. Check out the recipe below and make your own batch!

Makes about 1 – 8 ounce jar. Pickled red onions will keep well for 2-3 weeks, refrigerated, in a sealed glass container.

Tools:

Because this pickled red onion recipe calls for a good amount of vinegar, you will want to be sure to use non-reactive cookware and storage containers. Think a stainless steel saucepan for cooking and glass jar to store.

Ingredients:

1 tablespoon of salt

1/2 cup of sugar

8 ounces of red wine vinegar

1 large red onion, sliced

Instructions:

1. Add the salt, sugar, and vinegar to saucepan. Stir to dissolve the salt and sugar and bring the mixture to a simmer. Reduce the heat to low and cook for about 5 minutes. You may want to open a window because your house is about to smell like salad!
2. After 5 minutes stir the liquid to ensure the solids have dissolved. Allow the vinegar to cool slightly.
3. Add sliced onions to a jar and pour the vinegar over them. Seal the jar and allow to marinate for 30 minutes or so and they will be ready to eat!