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.
[zrdn-recipe id="3"]
