Pickled red onions are the easiest way to brighten up salads, bowls, and tacos and take them to the next level. They add an acidic, salty crunch along with that punchy onion flavor.
This otherwise kind of boring rice bowl was brought to life with these bright pickled onions.
How to pickle red onions
These aren’t a true pickle that requires boiling or canning. It’s a simple, quick, easy alternative.
Slice the red onion, add it to a jar, add vinegar, water and salt. Shake to combine. Push the onions down to make sure the onions are submerged in the liquid.
What’s the secret to getting bright pink pickled onions?
The pink color comes from the red in the red onion. Some onions have more pigment than others. The trick to always getting bright pink pickled red onions is to add the onion skin that you peeled off. See the recipe for details!
Servings 3 cups
Prep Time 10 minutes Ingredients
- 1 red onion, sliced into 1/4"-inch thick half moons (save the skins!)
- 1 cup apple cider vinegar or red wine vinegar
- 1 cup water
- 1 tbsp kosher salt
Instructions
- Stuff the onion into a large mason jar, making sure the onions aren’t stuck together. Add the vinegar, water, and salt. Cover with a tight lid and shake to combine.
- Remove the lid and place the onion skins on top and press the onions down using a spoon or your hands so that the onions are submerged in the liquid (the skins will help give it that bright pink color, but totally optional). Place in the fridge overnight.
- You can eat these within 2 hours, but after 24-48 hours, they will taste more pickled and you’ll have bright pink onions!
Servings 3 cups Prep Time 10 minutes Ingredients
- 1 red onion, sliced into 1/4"-inch thick half moons (save the skins!)
- 1 cup apple cider vinegar or red wine vinegar
- 1 cup water
- 1 tbsp kosher salt
Instructions
- Stuff the onion into a large mason jar, making sure the onions aren’t stuck together. Add the vinegar, water, and salt. Cover with a tight lid and shake to combine.
- Remove the lid and place the onion skins on top and press the onions down using a spoon or your hands so that the onions are submerged in the liquid (the skins will help give it that bright pink color, but totally optional). Place in the fridge overnight.
- You can eat these within 2 hours, but after 24-48 hours, they will taste more pickled and you’ll have bright pink onions!
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