Jkawe

Vegetarian

Quick Pickled Red Onions

These Quick Pickled Red Onions come together in under 40 minutes! This recipe comes together with 4 simple ingredients and creates tangy, crispy red onions. They are perfect to add to tacos, rice bowls or any Southwestern dish.

  • Prep5 min
  • Cook30 min
  • Total35 min
  • Makes1 jar
  • Calories128
Quick Pickled Red Onions

Method

  1. 1

    Finely slice red onions, either by hand or with a mandolin if you have one. Place onion slices into a sterilized mason jar with a lid.

  2. 2

    In a heatproof measuring jug, pour apple cider vinegar and boiling water. Stir in sugar and salt until dissolved.

  3. 3

    Pour vinegar mixture into jar to cover sliced red onions. Put on lid and thoroughly shake the jar then allow to settle. Ensure the onions are submerged under the liquid- if they are not, push them down with a spoon. Seal jar with lid.

  4. 4

    Place onion jar in the fridge and allow to marinate for at least 30 minutes before using. Pickled onions will last 2-3 weeks in the fridge.

Notes

You can eat them after 30 minutes but they are best after they sit for at least an hour. For optimal flavor and texture, refrigerate them for a few hours or overnight. These will stay fresh for up to 2–3 weeks in an airtight container or jar stored in the refrigerator. Yes you can use this method with cucumbers, carrots, celery, radishes, jalapeños, or cabbage. You cannot store these long term. You will need to do canning to store long term. Quick pickles aren’t designed for shelf-stable canning. Store quick pickled veggies in the fridge only.

Per serving

  • Carbs26 g
  • Protein2 g
  • Fat0.2 g
  • Fiber4 g

Also filed under

Vegetarian Sides

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