Pickled Red Onions – Oh Sweet Basil

I don’t know why I haven’t posted this recipe sooner, but I can’t stop making and eating these pickled red onions…bring on all the tacos!

Pickled red onions are tangy and sweet, and they add a little extra crunch to whatever you put them on. I’m obsessed with them! I absolutely love them on tacos and pretty much all Mexican recipes. They are also phenomenal on sandwiches or burgers or in a salad. Essentially, I just keep them on hand all the time now.

They have a long shelf life and just get better with age. All you need is 6 simple ingredients!

What is Pickling?

Pickling is a method of preserving food where you soak food, usually vegetables, in an acidic brine or vinegar. Pickling extends shelf life and changes the flavor and texture of the food pickled.

Ingredients for this Pickled Red Onion Recipe

Here are the 6 simple ingredients you will need to make pickled onions:

• Red Onion – thinly sliced, you could use any type of onion you want if you aren’t a red fan
• Apple Cider Vinegar and Red Wine Vinegar – I love the combination of these two vinegars, they are sweet and a little more mild
• Sugar – acts as a sweetener and balances the tartness and acidity of the vinegars
  • NOTE: Honey or maple syrup can also be used to sweeten it if you want to go more natural.
• Kosher Salt – adds flavor and enhances all the flavors
• Water – using warm water helps dissolve the sugar and salt

The measurement for all the ingredients can be found in the recipe card down below. The recipe can be saved or printed there as well.

How to Make Quick Pickled Red Onions

You are only a few steps away from delicious pickled onions! It’s so easy! Here are the basic steps:

1. Whisk: Combine all the ingredients for the pickling liquid (or brine) in a glass measuring cup.
2. Slice: Thinly slice the onion.
3. Pour: Place the sliced onion in a mason jar and pour the vinegar mixture over the top. Place the lid on and let the onions sit at room temperature for at least an hour.

Variations for Pickled Onions

I’m all about not changing things up if it’s delicious, but this recipe is super flexible and can be easily adjusted to fit your taste. Here are a few ideas:

• Spicy – add sliced jalapeños or a dash or red pepper flakes
• Garlicky – add one or two fresh garlic cloves that have been thinly sliced
• Peppery – add whole black peppercorns
• Herby – add a sprig of fresh thyme, oregano or rosemary or whatever fresh herbs you love

You can also use other types of onions or vinegar (white vinegar, rice vinegar, champagne vinegar, etc). Play around with this recipe and find variation is your favorite!

What to Put Pickled Red Onions on

The short answer is…just about everything! I am love these on tacos, sandwiches, in salads and bowls. Here are a few of our favorite recipes that go great with pickled red onions:

See, like I said…they go with almost everything! I can’t wait for you to try them!

How to Thinly Cut an Onion

The easiest way to uniformly cut onions very thinly is to use a mandolin. If you don’t have a mandolin, then use a sharp knife. Cut the tip (the pointy end, not the end with the little brown strings hanging off it), then place the onion down on the cutting board on that new flat side. Cut the onion in half through the root end (the end with the brown strings, i.e. roots). Peel back the papery skin back and then use a sharp knife to thinly slice the onion.

Are Pickled Onions Good for Gut Health?

Yes! Pickled onions are great for gut health because they contain prebiotics, probiotics and digestive enzymes.

How Long Do Pickled Red Onions Keep?

Pickled onions keep very well and actually get more flavorful the longer they sit. They should be kept in an airtight container in the refrigerator for up to 2 weeks.

I love the bright pink color of the pickled red onions and the vinegary and zippy burst of flavor they add to any dish. There aren’t many recipes out there that require no cooking and no pans. This recipe is so quick and easy! It’s taco time over here!

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