Red onions is an ingredient I use often. I can find so many different ways to use them in any recipe especially when they are tangy and sweet. I found that pickled red onions are super simple to make, sweet, tangy, crispy, and just simply amazing! Need I say more? This recipe is especially a great compliment to Latin and Caribbean meals but can be used for almost anything.
The heat from the red onion dissipates overnight into a sweet crunch with a vibrant pink color making its flavor as bright as its appearance. So, what should you top these off with? Anything. Tacos, plantains, yucca, steaks, chicken or fish. They’re also great for adding a crunch to salads or sandwiches. Oh! And pulled pork.
Best part, if you keep the onions submerged in the vinegar they stay fresh in the fridge for a few weeks ready to brighten up any dish! I suggest letting soak for at least 1 hour but overnight is preferred.
I really like a big bite so I slice mine I would say on the thicker side but you can cut to your preferred size. I would suggest a sharp knife to avoid bruising the onion.
- 1 large red onion, sliced to liking
- 1 cup white or apple cider vinegar, enough to cover sliced onions
- 1/4 water
- 2 tsp. sugar
- Salt & pepper to liking
- Thinly slice the red onion
- Add to an air tight container like a mason jar
- Mix the sugar, salt, vinegar and water and add to the onions
- Refrigerate and let sit for at least 1 hour before enjoying
- Store up to 2 weeks; for a crispier bite use sooner than later
I hope you get the chance to try Simple & Tangy Pickled Red Onions because I know they will be a perfect topping to any recipe. If you enjoyed reading please re-pin so others can enjoy!
Thanks for reading!