These Quick Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful.

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Pickling is all the rage. Pickled cucumbers. Pickled jalapeños and even pickled strawberries

Pile them high on a burger, brats or hot dogs. You could tuck them into tacos or serve with braised pork, you can literally put them on anything your heart desires just as long as they somehow find a way to meet your face, deal?

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As these were pickling on my counter I would walk by and snag a few. The vinegar cuts that onion-y-ness so they aren’t so strong and even slightly sweet.

Now, how about that color?

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Here’s what you need to make these quick pickled red onions:

  • 1 large (or 2 medium) red onion
  • 2 cloves fresh garlic
  • 1 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon whole peppercorns

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Next, peel the tough outer layers off of your onion, trim off the top and root ends. Then cut in half and then slice into half-moons. Next, smash and peel the garlic cloves.

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Next, in a heavy bottom pot, add the sugar, salt and both apple cider and red wine vinegar. Bring to a boil, stirring occasionally until the sugar and salt have dissolved.

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Finally, add the onions, garlic and peppercorns, stir and let those hangout on the counter for about an hour or until completely cooled. 

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Once cooled, use tongs to transfer the onions to a 16 ounce canning jar and then pour in the pickling liquids.

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Secure the lid tightly and refrigerate. Truthfully, these can be eaten at any time, but after 12-18 hours is usually best for ultimate flavor. 
These pickled red onions will last in your fridge for up to 1 month.

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Enjoy! And if you give this Quick Pickled Red Onions recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Quick Pickle Red Onions
Yield: 1 (16 ounce) jar

Quick Pickle Red Onions

These Quick Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful.

Prep Time 5 minutes
Additional Time 1 days
Total Time 1 days 5 minutes

Ingredients

  • 1 large or 2 medium red onions
  • 1 to 2 cloves smashed and peeled fresh garlic
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon whole black peppercorns

Instructions

  1. Peel, halve and slice the onion into thin half-moons and smash and peel the garlic cloves.
  2. In a heavy bottom sauce pan, add the sugar, salt, and both vinegars. Bring to a boil on medium-high heat until bubbling and the sugars have dissolved.
  3. Add the onions, garlic and peppercorns to the pickling liquids and stir or toss to combine. Allow this to set out until completely cooled, tossing occasionally.
  4. Once cooled, use tongs to transfer the onions to a 16 ounce canning jar. Then carefully pour the liquids over top. Secure the lid tightly and refrigerate. These can be eaten at any time, but after 12-18 hours is usually best.

Notes

These pickled red onions will last in your fridge for up to 1 month. If looking for canning instructions or directions, please follow the USDA guidelines.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 46 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 0g
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