{"id":30876,"date":"2023-08-10T09:00:00","date_gmt":"2023-08-10T09:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/08\/10\/my-go-to-pickled-red-onions\/"},"modified":"2023-08-10T09:00:00","modified_gmt":"2023-08-10T09:00:00","slug":"my-go-to-pickled-red-onions","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/08\/10\/my-go-to-pickled-red-onions\/","title":{"rendered":"My Go-To Pickled Red Onions"},"content":{"rendered":"


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This is my go-to method for making pickled red onions! Takes 5 minutes and no heating necessary. <\/p>\n<\/div>\n

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It\u2019s a fact: pickled red onions make everything better. A little extra bite, a little extra tang, and those beautiful ribbony bits of purple and pink. This is one of my favorite fast and easy ways to make any meal a little (lot) more exciting.<\/p>\n

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In This Post: Everything You Need For Pickled Red Onions<\/h2>\n
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My Go-To Method For Pickled Red Onions<\/h2>\n

Step 1: Cut a Chunk Off the Onion.<\/h3>\n

I cut just to the side of the stem, going straight down. Remove the peel.<\/p>\n

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Step 2: Slice On a Mandoline.<\/h3>\n

This is where the magic happens.<\/p>\n

I put my OXO mandoline<\/a> (affiliate link)<\/em> on setting #1 \u2013 the thinnest setting.<\/p>\n

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I turn the onion sideways and run it down the mandoline so that I get very thin little onion C-shapes. <\/p>\n

In my opinion, the cut of the onion is very important in achieving an end result that is thin, ribbony, and beautiful. It\u2019s also important to maximize the surface area of the absorbent onion flesh (not the skin) so that the onions really get saturated with all that vinegary goodness.<\/p>\n

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Step 3: Add the Vinegar, Water, and Salt.<\/h3>\n

Transfer your onions to a jar. Add a pinch of salt and sugar.<\/p>\n

Fill the jar 1\/3 to 1\/2 way with white vinegar. And fill it the rest of the way with water. <\/p>\n

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Step 4: Rest!<\/h3>\n

Give these guys a little rest: 30 minutes minimum, and (personal preference) 5-7 days in the fridge.<\/p>\n

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I don\u2019t heat up my liquids which is why I don\u2019t keep them around much longer than 5-7 days. (I also prefer the taste and texture within a few days!) This method is considered quick pickling<\/em>: just putting raw onion slices in a brine and refrigerating. It works like a charm!<\/p>\n

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Lindsay\u2019s Notes<\/h2>\n

Pickled red onions add so much to a sandwich<\/a>, a bowl<\/a>, a taco<\/a>, and more. They are pretty, they are tasty, and I really really love them.<\/p>\n

But \u2013 hot take \u2013 I strongly dislike adding a bunch of extra steps to a recipe just for something that is added at the end as a garnish. Getting out a full-blown saucepan for my garnishes is a line that I don\u2019t like to cross.<\/p>\n

This is my solution to both: a super fast, easy jar of beautifully ribboned pickled red onions that can be made in about five minutes flat. <\/p>\n

Two key things that I do that might be different from other methods:<\/p>\n