I always have pickled onions in my fridge and I think you should too.
This is an easy homemade pickled onion recipe; perfect pickled red onions for tacos, or pickled onions for bbq and sandwiches. Onions contain high levels of vitamins C and B and potassium, as well as dietary antioxidants. In a sealed jar, this will keep well in the fridge for about a week.
This recipe for tangy red onions adds colourful pep to simple salads, sandwiches, wraps and more.
- Red onions
- 1 part vinegar
- 1 part water
- Big pinch of salt
Very thinly slice the red onions from root to stem, place them in a glass jug and cover with boiling water.
Let sit for one minute, then drain and place in a mason jar.
In a small pot; heat the water, vinegar and salt to just under a boil and pour over the onions. Make sure the onions are fully submerged.
Put on the lid and let cool to room temp; place in the fridge overnight. Add to sandwiches, salads, curries and soups.
Can this be reused?
Absolutely YES! I typically reuse the brine at least once if I eat the pickled onions within a few days. Feel free to throw in more onion or mix it up with jalapeños, carrots or cucumbers.
Why do people pickle onions?
There are a few reasons to pickle onions.
- The first is that they add a great flavour to any dish. They can be used as a garnish or as an ingredient in a recipe.
- The second reason is that they are very easy to make. You can make them in advance and store them in the fridge for up to a week.
- And lastly, they are healthy! Quick pickled onions are low in calories and fat and high in vitamins and minerals.