Quick Pickled Red Onions


These quick pickled onions are perfect to make in the morning and have ready for lunch or dinner. Not only are they quick they are simple and easy to make.


I almost always have a jar in my fridge at all times. I like to flavor them with different spices/seasonings depending on my mood or keep them plain. The options are endless.

Pickled onions are perfect for:

Tacos, burrito bowls, nachos, sandwiches, burgers, salads, avocado toast, Buddha bowls, and lots more.


Slicing your onions:

Slice your onions thinly. It doesn't matter what "shape" your onions are sliced. They can be in circles or julienned. It doesn't matter they will still pickle the same. The only thing that matters is slicing them thinly (about 1/8 inch) so that onions soften up when you pour the brine over them. If you slice them thicker you can blanch them with hot water prior to adding the brine or let them sit longer before enjoying them. To cut the onions use a sharp chef's knife or a mandolin.


My onion on vinegar's:

I only use apple cider vinegar and rice vinegar and which one I choose depends on how I'm flavoring my pickled onions. I don't use white distilled vinegar or other vinegar's because I find I do not like the flavor.


Sweeteners:

I use cane sugar. I can't speak to using other sweeteners like maple syrup but free to experiment. I add a tablespoon of sugar because I like my brine on the sweeter side. You can add 1/2 a tablespoon if you would prefer a more vinegar forward brine.


This recipe makes the perfect amount of brine for a pint sized mason jar.

Quick Pickled Red Onions

Vegan | Gluten Free | Soy Free


Ingredients:

1 red onion

3/4 cup apple cider vinegar

1/2 cup water

1 tbsp cane sugar

1/2 tsp salt


Instructions:

1. Peel and slice the onion into thin slices.

2. Add sliced onion into a pint sized mason jar and set aside.

3. To a small sauce pan add apple cider vinegar, water, cane sugar, and salt. Bring to a simmer and stir to allow salt and cane sugar to dissolve.

4. Pour the brine over the onions.

5. Allow to cool with the top off at room temperature. Once cool they are ready to enjoy. Secure the lid and place in the fridge.


If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!