Onions: Pickled Red

These Pickled Red Onions are incredibly flavor-packed and straightforward! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Dependable on hot dogs, braised pork, tacos or simply eating by the forkful.

Pickling is all the rage. Pickled cucumbers. Pickled jalapeños and even pickled strawberries.

Pile them high on a burger, brats or hot dogs. You could tuck them into tacos or serve with braised pork, you can actually put them on anything your heart desires simply as long as they somehow find a way to meet your face, deal?

As these were pickling on my counter I would walk by and snag a few. The vinegar cuts that onion-y-ness so they aren’t so strong and even slightly sweet.

Now, how about that color?

Here’s what you need to make these pickled red onions:

• 1 large (or 2 medium) red onion
• 2 cloves fresh garlic
• 1 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon whole peppercorns

Next, peel the tough outer layers off of your onion, trim off the top and root ends. Then cut in half and then slice into half-moons. Next, smash and peel the garlic cloves.

Next, in a heavy bottom pot, add the sugar, salt and both apple cider and red wine vinegar. Bring to a boil, stirring occasionally until the sugar and salt have dissolved.

Finally, add the onions, garlic and peppercorns, stir and let those hangout on the counter for about an hour or until completely cooled.

Once cooled, use tongs to transfer the onions to a 16 ounce canning jar and then pour in the pickling liquids.

Secure the lid tightly and refrigerate. Truthfully, these can be eaten at any time, but after 12-18 hours is usually go-to for reliable flavor. 
These pickled red onions will last in your fridge for up to 1 month.

Enjoy! And if you give this Short Pickled Red Onions recipe a try, let me know! Snap a photo and tag me on twitter or instagram!