Pickled Red Onions
Jazz up your next meal with these tangy, crunchy, beautiful and delicious Pickled Red Onions. Simple ingredients, less than 5 minutes, and a ton of flavor.
Ingredients
- 2 medium red onions, thinly sliced
- 1 cup water
- ⅓ cup apple cider vinegar*
- ⅓ cup red wine vinegar*
- 2 Tbsp coconut sugar – can substitute brown sugar
- ½ tsp sea salt
- ½ tsp black peppercorns
Instructions
- Heat water, vinegar, coconut sugar and salt in a small saucepan over medium heat. Stir gently until the salt and sugar have dissolved. About 1 minute.
- Place the sliced onions and peppercorns in a medium jar.
- Pour the water-vinegar mixture over the onions. The brine should cover the onions. If needed, add a Tbsp of vinegar + a Tbsp of water at a time until the onions are submerged. Let cool at room temperature.
- Store in the fridge. These will keep for 3 weeks (maybe more). Pickled onions will be ready in 2 hours, but they will taste way better the next day. And they’ll become more flavorful with each day.
- Enjoy on your favorite salad, sandwich or veggie bowl!
Notes
* The recipe was originally written using all apple cider vinegar. But then I tried using a mixture of apple cider and red wine vinegar, and now there’s no going back. They taste so much better when you combine these two. But feel free to use all apple cider vinegar (or all red wine vinegar) if that is all you’ve got. They will still be delicious.