Easy Pickled Red Onions – Mel’s Kitchen Cafe

These easy-to-pickle red onions add a delicious tangy, sweet crunch to sandwiches, burgers, salads, and more! They keep well in the refrigerator for several weeks.

Meet one of my favorite condiments in the whole world! Making pickled onions everything Even better, they couldn’t be easier to make.

The best way to cut onions

Pickled onions are best when sliced ​​very thinly. Like very, very thin.

If you have crazy knife skills, that’s great! For the other 99.9% of people {aff. association} Very convenient here. I’ve been hanging on to second hand, 15+ year old mandala slices just for making pickled onions.

1. Cut off the top of the onion (leaving the root end intact).
2. Remove the skin.
3. Set the Mandoline slicer to setting 1 (or adjust settings accordingly to your brand of mandoline).
4. Safely slice the onions into thin slices.
5. Gently pack the onion slices into two pint jars (or a quart jar or other similarly sized container).

Quick pickling liquid

For a sweet and tangy pickling liquid, combine:

• White or apple cider vinegar (I usually use half and half)
• water
• sugar or pure maple syrup
• coarse, kosher salt

Heat this mixture in the microwave or on the stovetop until steamed and the sugar and salt are dissolved.

Then, pour the pickling liquid over the onions and gently press the onions into the liquid so that they are completely submerged.

How long does it take to pickle onions? These onions are ready when they have cooled completely and started to turn a light pink color. However, the flavor develops and gets better over time, so ideally let them hang out in the refrigerator for 12 hours or so until they turn a bright pink. They keep well in the refrigerator for several weeks.

Everything is delicious

These simple red onions are delicious:

Once, I had these on Thanksgiving (god on leftover turkey sandwiches), and a few months later, when I met up with some of the same family members for an ice fishing trip, I didn’t stomp on two feet of onion before someone yelled through the door! 😂

Moral of the story: These pickled red onions are delicious anytime, anywhere. They’re the quickest and easiest way to add crunch and flavor to many dishes.

Easy Pickled Onions

yield: twenty four Servings (2 jars)

Preparation time: 20 minute minute

Marinate time:: 1 Hour human Resources

Total time: 20 minute minute

• 2 medium red onion
• 1 cup white or apple cider vinegar (see notes)
• 1 cup water
• 3 spoon granulated sugar or pure maple syrup
• 1 spoon Kosher salt (see note on table salt)
• Optional: garlic cloves, crushed red pepper or pepper

chef modePrevent the screen from going black

• Slice the top of the onion (leaving the root end intact). Remove the skin. Use a mandole or sharp knife very thin Chop onions. I’m using the first setting on mandolin.

• Gently pack the onion slices into a quart jar or two pint jars (or other similarly sized container with a lid).

• In a microwave-safe bowl or liquid measuring cup or small pot on the stove, combine vinegar, water, sugar (or maple syrup), and salt. Heat and stir until mixture is cooked and sugar and salt are dissolved (about 2 minutes in the microwave).

• Pour the liquid evenly over the onions. Press the onions 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 get better over time. Cover and refrigerate (up to a few weeks).

vinegar: I usually use half white vinegar, half apple cider vinegar. If desired, you can experiment with various other vinegars (for example, unflavored rice vinegar).
Salt: For table salt, use 1 1/2 teaspoons.

author: Mel

course: side dishes, snacks

gourmet food: American

method: Microwave, no bake

Serve: 1 Serve,,,, Calories: 11KCAL,,,, carbohydrate: 2g,,,, protein: 0.1g,,,, Fat: 0.01g,,,, Saturated fat: 0.004g,,,, sodium: 292milligrams,,,, fiber: 0.2g,,,, sugar: 2g