These pickled red onions add a delicious tangy, sweet crunch to sandwiches, burgers, salads, and more! They keep well in the fridge for several weeks.
Meet one of my favorite condiments in the whole world! Make chopped onions everything better, and it would not be easy to do.
The Best Way to Slice an Onion
Pickled onions are best when the onion slices are very thin. Like, very, very small.
If you have amazing knife skills, you’re good to go! For the other 99.9% of us, it’s a mandoline slicer {aff. link} it comes very well here. I have held on to my second hand, antique mandoline slicer for over 15 years JUST for making pickled onions.
- Cut the top of the onion (leave the root end intact).
- Remove the skin.
- Set the mandoline slicer to the default setting (or adjust the settings to suit your type of mandoline).
- Cut the onion into small pieces of paper.
- Lightly pack the onion slices into two pint jars (or one quart jar or other similar sized container).
Quick Pickling Liquid
For a sweet and sour liquid, combine:
- white or apple cider vinegar (I usually use half and half)
- water
- sugar or pure maple syrup
- coarse, kosher salt
Heat the mixture in the microwave or on the stove until it thickens and the sugar and salt dissolve.
Then, pour in the onion liquid and gently press the onion down into the liquid so that it is completely submerged.
How long do onions need to marinate? The onions are ready when they have cooled completely and started to turn bright red, about an hour. However, the flavor will develop and get better with time, so it’s good, let them sit in the fridge for another 12 hours or so until they are bright pink. They keep well in the refrigerator for several weeks.
Good for Everything
These delicious pickled red onions:
Once, I brought these to Thanksgiving (the divine on leftover turkey sandwiches) and a few months later when I met up with other members of the same family on an ice fishing trip, I hadn’t gotten two feet in the door before someone inside called out: I hope you brought the pickles. Onion! 😂
Moral of the story: These pickled red onions are delicious anytime, anywhere. They are also a very quick AND easy way to add crunch and flavor to so many dishes.
Simple chopped onion
- 2 which is in between red onion
- 1 cup white or apple cider vinegar (see note)
- 1 cup water
- 3 of spoons granulated sugar or pure maple syrup
- 1 a spoon kosher salt (see table salt note)
- Optional: garlic cloves, crushed red pepper or pepper flakes
Prevent your screen from going dark
-
Cut the top of the onion (leave the root end intact). Remove the skin. Use a mandoline or a sharp knife to very young chop the onion. I use the first setting on my mandoline.
-
Lightly heat the onion slices in a one-quart or two-pint jar (or other similar-sized container with a lid).
-
In a microwave-safe bowl or liquid measuring cup or small saucepan on the stove, combine the vinegar, water, sugar (or maple syrup), and salt. Heat and stir until the mixture is hot and the sugar and salt have dissolved (about 2 minutes in the microwave).
-
Pour the liquid evenly over the onions. Press the onion down into the liquid. Let the onions cool for at least an hour. At this point they can be eaten and enjoyed; however, the flavor will develop and improve over time. Cover with a lid and refrigerate (up to several weeks).
Salt: for table salt, use 1 1/2 teaspoons.
Serving: 1 worship, Calories: 11kcal, Carbohydrates: 2g, Protein: 0.1g, Oil: 0.01g, Saturated Fats: 0.004g, Sodium: 292mg, Fiber: 0.2g, Sugar: 2g
Disclaimer: I am participating in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide me with a way to earn money by linking to Amazon.com and its affiliate sites. As an Amazon Associate I earn on eligible purchases.
