Here’s a simple and delicious way to make pickled red onions—they’re tangy, slightly sweet, and perfect for topping tacos, sandwiches, salads, or even puff pastry rolls!
Quick Pickled Red Onions Recipe
Ingredients
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar (or white vinegar)
- 1/2 cup water
- 1–2 tbsp sugar
- 1 tsp salt
- Optional flavorings:
- 1/2 tsp black peppercorns
- 1 garlic clove, smashed
- 1/2 tsp chili flakes
- Fresh herbs (like thyme or oregano)
Instructions
- Prepare the Onion: Peel and thinly slice the red onion into rings or half-moons.
- Make Pickling Brine: In a small saucepan, combine vinegar, water, sugar, and salt. Heat gently until sugar and salt dissolve (don’t boil).
- Combine: Place sliced onions in a jar or bowl. Pour the hot brine over the onions, making sure they’re fully submerged.
- Cool & Store: Let cool to room temperature, then cover and refrigerate.
- Wait: Onions are ready to eat after 30 minutes, but they taste best after a few hours or overnight.
Tips
- Keeps in the fridge for up to 2–3 weeks.
- Adjust sugar for sweetness or chili flakes for heat.
- Works great as a topping on burgers, grilled meats, salads, and even inside puff pastry rolls for a tangy twist.
If you want, I can give a fun combo recipe that uses your puff pastry rolls and pickled red onions together—it’s a surprisingly tasty snack!
Do you want me to do that?
