Making quick pickled red onions is SO easy – it only takes five minutes to prepare and you probably have all the ingredients already! You’ll love having a jar of these in your fridge to add to your salads, tacos and to top your avocado toast.
Lately I’ve been absolutely obsessing over pickled onions. They just add a lovely dimension to the flavour of any food. They are perfect to top a salad, on a burger, tacos and to top an avocado toast.
How to use pickled onions?
As said above, pickled onions are perfect to add some extra flavour to almost any dish, especially salads, burgers, tacos or sandwiches. It’s easy so to make and a great ingredient to have on hand in your fridge. They will last for up to two weeks in the fridge, but to tell you the truth, my jar never last that long in the fridge anyway.
These quick-pickled red onions are:
- Easy to make
How to make this easy recipe?
Pickling red onions could not be any easier. It’s literally just these five easy steps steps, cut onions, put them in a jar, pour over the liquid, shake and wait!
Traditionally, white sugar is used to make the pickling juice. We are trying to use less white processed sugar so I opted for coconut sugar instead for this recipe. It’s doesn’t affect the taste of the onions, but it does tint the pickling juice slightly. If you prefer you could always use regular white sugar instead of the coconut sugar.
Here are some recipes you could add quick-pickled red onions to:
- Vegan fresh summer cobb salad
- Pear, almond and buckwheat salad
Quick-pickled red onions
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp coconut sugar
- 1 1/2 tsp salt
- Slice the onion as thinly as you can.
- Place the onion in a glass jar.
- Pour 1 cup of water, 1/2 cup of apple cider vinegar into the jar. Then add 1 1/2 tsp of salt and 1 tbsp of coconut sugar.
- Close the jar and shake it well. Let sit at room temperature for 1 hour.
- The onions will keep for up to two weeks in the fridge.