Pickled Onions are super quick and easy to make. A combination of water, vinegar, salt and sweetener mellow the onions in minutes, making them a crunchy, flavourful addition to your dish without the sharp sting of a raw onion.
Using a mandolin makes for quick and thin slicing of the onion, but a simple knife will do the trick as well.
Keep a jar in your fridge and use them to kick up a salad, burger or taco, like these fish tacos or these amazing Pork Carnitas!
Quick Pickled Onions
Pickled onions add a flavour pow to many dishes such as tacos, burgers or salads.
Servings: 2 cups
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 1/2 tbsp honey (or other sweetener)
- 1 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
Instructions
- Slice the onions very thin and put them into a 2 cup mason jar.Carefully pour the mixture into the mason jar over the onions.
- In a small pot, mix together the water, vinegar, honey, salt and red pepper flakes and bring to a boil.
- Let the onions cool to room temperature, about 20 minutes.
- They can be used immediately at this point, or can be refridgerated for at least 2 -3 weeks (if they last that long!)