Easy Pickled Red Onions
If thinking it is a difficult task is what’s keeping you from trying your hand at making these Easy Pickled Red Onions, think again! They’re called EASY for a very good reason.
I made my first jar of these Easy Pickled Red Onions (and posted about it on Instagram) in just about 10 minutes late on a Sunday afternoon while one kid lay sick on the couch and the other ran in an out of the kitchen at least a half a dozen times.
This small feat doesn’t even come close to qualifying me for super mom status because making Pickled Red Onions really is just that easy!
I don’t know that I would have even thought to post the recipe except for these Easy Pickled Onions were all but inhaled at a cheese party I hosted for some friends a few weeks ago. There were lots of oohs and ahs and requests for the recipe.
How to Pickle Onions
In this recipe I used a mixture of malt vinegar and red wine vinegar, but you can experiment with other vinegars as well, such as white wine vinegar, rice vinegar, or apple cider vinegar. I would stay away from regular white vinegar as I think it would be a little too strong.
Sugar isn’t necessary but I think that it helps to balance to vinegar. In this recipe I chose to use some maple syrup. It was an easy addition since it was already in liquid form. You can try honey, agave, or just regular sugar as well (make sure you dissolve that into the vinegar).
I had some fresh rosemary on hand so I added a few very small sprigs of that along with some salt, fresh garlic cloves, allspice berries and peppercorns. Other herbs, such as oregano, bay leaf, or thyme would work. Get creative! Want something spicy? Try adding some dried peppers. Want something holiday-esque? Try dried orange peel and cloves.
How to Store
Pickled onions are best stored in glass containers, such as a mason jar. I love my Weck Jars so I used one of those. Keep them in the refrigerator after preparation and in between uses. They won’t last indefinitely since you’re not actually canning anything in this recipe, but with the vinegar’s acidity a batch of pickled onions will last at least a couple of weeks – if you don’t eat them sooner that is!
I’m really glad that I learned how to pickle onions because they’ve been a great addition to a lot of recipes. It just gives the overall flavor of the meal a little extra oomph if you know what I mean. I paired these Easy Pickled Red Onions with thin sliced roast beef and some horseradish cheddar at the cheese party I hosted and there was not a bite left over. I think that classifies this recipe as a winner.
How to Use Pickled Onions
There are so many uses for pickled onions. Some of the ways I’ve been enjoying them lately are on deli style sandwiches, on a big crusty roll with shredded BBQ chicken, in salads, as an accompaniment to a cheese tray, and on tacos. Here are a few recipe that pickled onions would taste great with:
- Lemon Pepper Tacos with Cilantro-Lime Slaw
- Black Bean and Egg Breakfast Tacos
- Shredded Slow Cooker Pork Tacos
- Italian Sandwiches
- Turkey with Artichoke and Sun Dried Tomato
- Blue Cheese Balsamic Burgers
- Layered Ground Chicken Taco Salad in a Jar
- Grilled Chicken Greek Pita Pockets
Have you ever pickled onions? How do you like to eat them?