These quick pickled onions are great when you want to add a little zing to a roast, burgers, sandwiches, beans, salads, or steaks. And they are fantastic on fish tacos and turkey burgers. The possibilities are endless!
The onions take just a few minutes to prepare, and they add both zesty flavor and bright color to meals and snacks. All you need is some red wine vinegar, a little sugar, and crushed red pepper flakes. Use apple cider vinegar if you don't have red wine vinegar. Some other possibilities: a few allspice berries, a small dried chili pepper (instead of crushed red pepper flakes), a few sprigs of thyme, peppercorns, and mustard seeds.
The recipe makes enough to make one cup, but it's easily doubled for a 1-pint jar. This method is a great way to have pickled onions without going through all of the work that home canning entails. Keep the quick pickled onions in the refrigerator; since they are not canned, they aren't shelf stable.
- 1 medium red onion
- 1/2 cup wine vinegar (red, white, or a combination)
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper (coarsely ground, or about 1/2 teaspoon peppercorns)
- Optional: dash crushed red pepper
- Peel the onion and slice it into thin rings. If the onion is very large, cut it in half lengthwise and slice the halves thinly.
- Pack the onion rings or slices into a half-pint canning jar or a 1-cup container.
- Put the remaining ingredients into a small saucepan and place it over high heat. Bring the mixture to a boil; remove from the heat. If your container isn't heatproof—such as a canning jar—let the vinegar brine cool slightly.
- Pour the hot liquid over the onion and let stand at room temperature for about 30 minutes, or until cooled.
- Cover the container and store the pickled onions in the refrigerator. Use the onions within 2 weeks.
For the very best flavor, refrigerate the onions for a few hours or overnight.
How to Use Pickled Onions
- Sprinkle pickled onions over a tossed green salad or arugula.
- Chop pickled onions and mix them into tuna or chicken salad.
- Use the pickled onions to top burgers.
- Add quick pickled onions to a potato salad, coleslaw, or pasta salad.
- Sprinkle sliced pickled onions on meat, chicken, or fish tacos.
- Add them to pulled pork or pulled chicken sandwiches.
- Serve the pickled onions alongside grilled or broiled steaks or chops.
- Serve the onions with roast beef or pork.
- Add pickled onions to a stir-fry.
- Garnish a Bloody Mary cocktail with pickled onion rings.
- Sprinkle some on a smoked salmon and cream cheese bagel.
- Sprinkle pickled onions over grilled or baked salmon fillets.
- Gussy-up a plain grilled cheese sandwich with some sliced pickled onions.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|