Quick Pickled Red Onions Homemade Recipe

Even though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses. Sure, you’re probably familiar with putting a few thin slices on your sandwiches but these quick pickled red onions are a simple sandwich secret that will forever change your mind about this sometimes overwhelming root vegetable.

Rather than crying over the pungent scent of a sometimes spicy red onion, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars.

Of course they’re amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they’re also a welcomed condiment to any salad or meat dish.

Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw.

In the directions below, I recommend letting them sit in their pickling liquid for at least 15 minutes if not an hour. You can also keep them around in your fridge for up to a week or more if you keep the lid tightly sealed. If you can, it’s in your best interest to get these onions from an organic source so that they taste better.

Quick Pickled Red Onions

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Prep Time 59 minutes mins

Total Time 59 minutes mins

Cuisine: Sandwich Toppers

Ingredients Method

Ingredients

  

• 1 large sized red onion thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp water
• 1/2 tbsp sugar
• 1/4 tsp salt

Method

 

1. Place onion slices in a bowl and toss with sugar and salt.
2. Next, add red onions to a jar and pour enough red wine vinegar so that the onions are half way submerged.
3. Next add water and cover the onion jar with its lid.
4. Shake vigorously and let sit for 1 hour but if you're in a rush, you could use them within 15 minutes.
5. After use, store onions in the fridge and use for up to 1-2 weeks.