Quick Pickled Onions
Happy Cinco de Mayo! These quick pickled onions are going to upgrade your lunch or dinner! The onions add a fresh acidic crunch to any meal!
Jump to Quick Pickled Onions Recipe
I made these quick pickled red onions a few weeks ago and I have been putting them on everything from burgers to salads to nachos to quesadillas to tacos.
A few tips: Use a mandoline slicer for thin equal onion slices. Feel free to omit the garlic and peppercorns. Or feel free to add additional spices or sliced jalapenos for spicy pickled onions. Store the pickled red onions in an airtight container (such as a mason jar) for up to two weeks in the refrigerator.
These quick pickled onions would go great on top of Pav Bhaji, Aloo Chaat or even Black Bean Tortilla Soup! Enjoy!
Quick Pickled Onions
Ingredients
- 1 small red onions thinly sliced
- 1/2 cup apple cider vinegar
- 1 tsp sugar
- 1 tbsp sea salt
- 1 garlic clove
- 1 tsp peppercorns
Instructions
- Heat vinegar, sugar, salt, garlic, and peppercorns in a pot in a small saucepan over medium heat.
- Stir for a minute until sugar and salt dissolve.
- Remove from heat and let it cool for a few minutes.
- Place the onions in the jar. Pour the vinegar mixture over the onions.
- Let the jar cool to room temperature before refrigerating.
- Pickled onions are ready to use in 30 minutes to store for up to 2 weeks in the fridge.
- Enjoy!
If you make these quick pickled onions, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!