There is nothing to making pickled red onions, and they’re the ultimate crunchy, tangy meal topper to have on hand.
We’re having burgers tonight so I’ll be topping my burger with these and I’ll probably add them to the side salad. I’ll actually probably add them to everything except dessert.
I put them on top of my smoked salmon and arugula salad a few weeks ago…
Heaven.
You more than likely have all the ingredients to make these pickled red onions the easy way or the hard way today so you can enjoy them all weekend!
Let me know which way you prefer!
Rhonda’s Pickled Red Onions
1 large red onion, sliced thin
1 C. white or apple cider vinegar
3 bay leaves
3 all-spice berries
2 tsp sugar
1 ½ tsp. salt
5 peppercorns
Directions:
1. Add onions to mason jar/canning jar.
2. Add all other ingredients to a medium saucepan with 1 ¼ cup water and bring to a boil, stirring until the sugar and salt are dissolved.
3. Pour over onions, let stand for 3 hours. Can be refrigerated, covered for a month.
No-Boil Pickled Red Onions
1 red onion, sliced thin
1 cup apple cider vinegar
1 T. white sugar
1 ½ tsp. sea salt
Optional: cracked black pepper
Directions:
1. Add ACV, salt and sugar to a jar. Shake vigorously.
2. Slice red onion thin, add to jar. Shake if needed.
3. Refrigerate for 2-3 weeks.
Either way is bomb.com
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