Pickled Red Onions
Quick Pickled Red Onions are a game-changer! Just toss sliced red onions with vinegar, a touch of salt and sugar, and water in a jar. Shake, let them sit, and voilà—tangy, crunchy magic for tacos, salads, or anything else!
Servings: 1 cup
Cost: $1.12
Equipment
- Mandoline slicer or sharp knife
Ingredients
- 1 cup red onion very thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1-1/2 up to 2 teaspoons granulated sugar add to preference
Instructions
- Trim the ends off the onion, slice it in half, and remove the outer layer.
- Using a Mandoline Slicer set to a very thin setting, thinly slice the onion. (If you don’t have a slicer, use a sharp knife to slice as thin as possible.)
- Place the sliced onions in a jar along with the rest of the ingredients.
- Secure the jar’s lid and shake well to mix the ingredients. Let the onions marinate in the fridge for at least 20 minutes.
- Use the pickled onions as desired. Store leftovers in the fridge for 1 (up to 2) weeks.
Notes
How to Use Pickled Red Onions:
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Nutrition
Serving: 1serving | Calories: 11kcal | Carbohydrates: 2.4g | Protein: 0.2g | Sodium: 146.6mg | Fiber: 0.3g | Sugar: 1.4g