Easy Pickled Red Onion
After this pickled red onion recipe you’ll be putting it on everything from avocado toast to your Tuesday night tacos!!!
After I finalized my favorite avocado toast recipe I knew I was going to have to keep these pickled red onions on hand pretty much forever! They are super easy to make with things you most likely have already. I think the only thing I had to buy was the black peppercorns, so that was very nice!
These pickled red onions can go on pretty much anything you’d like to add a little sweet and tangy flavor to, and once you’ve tried them you definitely won’t forget about them. The pickling process is very easy and helps to erase that raw onion bite that so many people find offensive. The onions are softened just a bit, with a bright and tangy flavor.
1 large red onion
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup sugar
1 tsp salt
1 pinch of black peppercorns
Cut one end off of the red onion, then cut the onion in half lengthwise, and remove the outer peel. Thinly slice the red onion with a sharp knife or carefully use a mandolin to slice the onion into thin slices
In a medium saucepan, whisk together apple cider vinegar, red wine vinegar, sugar, peppercorns, and salt. Place over medium-high heat and bring mixture to a boil. Whisk until sugar and salt dissolve, then remove pan from heat.
Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally.
Pour into a glass container (I like to use a mason jar), cover tightly with a lid, and refrigerate until thoroughly chilled.
The pickled flavor will intensify over time, but it's good to go after resting in the refrigerator. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.