Making quick pickled red onions is SO easy – it only takes five minutes to prepare and you probably have all the ingredients already! You’ll love having a jar of these in your fridge to add to your salads, tacos and to top your avocado toast.
Lately, I’ve been absolutely obsessing over pickled onions. They add a lovely dimension to the flavour of any food. They are perfect to top a salad, a burger, tacos, or avocado toast.
How to use pickled onions?
As said above, pickled onions are perfect for adding extra flavour to almost any dish, especially salads, burgers, tacos or sandwiches. It’s easy so to make and a great ingredient to have on hand in your fridge. They will last for up to two weeks in the fridge, but to tell you the truth, my jar never lasts that long in the fridge anyway.
These quick-pickled red onions are:
- Vegan
- Vegetarian
- Gluten-free
- Oil-free
- Easy to make
- Delicious
How to make this easy recipe?
Pickling red onions could not be any easier. It’s literally just five easy steps: cut onions, put them in a jar, pour over the liquid, shake, and wait!
Traditionally, white sugar is used to make the pickling juice. We are trying to use less white processed sugar, so I chose coconut sugar for this recipe. It doesn’t affect the taste of the onions, but it does tint the pickling juice slightly. If you prefer, you could always use regular white sugar instead.
Quick Pickled Red Onions
Description
Ingredients
Instructions
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Slice the onion as thinly as you can.
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Place the onion in a glass jar.
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Pour 1 cup of water and 1/2 cup of apple cider vinegar into the jar. Then add 1 1/2 tsp of salt and 1 tbsp of coconut sugar.
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Close the jar and shake it well. Let sit at room temperature for 1 hour.
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The onions will keep for up to two weeks in the fridge.