This is a quick pickle recipe I like to mix up and use for a variety of dishes. Red onions can be pretty spicy to sensitive stomachs when raw especially those of us with autoimmune disorders. I find this to be a fantastic way to enjoy them besides they taste so good!
This pickling recipe will last refrigerated about 3 weeks. There are so many ways to use them, some of my favorites are listed here;
- Salads
- Sandwiches
- Tacos
- Roasted potatoes
- Potato salads
- Bean dishes
- Egg salads
- Toast
- Toppings for various meat dishes
This list can go on and on, the point is they really elevate so many foods, give them a try!
Let’s get started
Quick Pickled Red Onions
A delicious topping or condiment to a plethora of dishes! This is a super easy recipe that will last for 3 weeks in the refrigerator.
Servings: 8 servings
Ingredients
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 tsp sugar
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes optional
Instructions
- Cut up the onion in fairly thin slices.
- In a medium sized bowl combine the remaining ingredients and whisk. Add the onions and toss.
- Now here you can move immediately to a storage container or if you plan to use let them sit out at room temperature for about 30 minutes.
- I like to store mine in a mason jar. Refrigerate for up to 3 weeks.
- ENJOY!
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