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Pickled Red Onions

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Quick, easy, and flavorful pickled red onions are a great addition to tacos, sandwiches, or just about anywhere you want a pop of flavor (or color)!

Ingredients

Scale
  • 1 large red onion (Or two small)
  • ¾ cup apple cider vinegar (Unfiltered is fine)
  • 1/4 cup water
  • 1½ tsp granulated sugar
  • 2¼ tsp Diamond Crystal kosher salt (See notes)
  • 6–9 whole allspice berries (Generous ½ tsp of berries or 1/4 tsp ground. Can be omitted.)

Instructions

  1. Peel onion. Cut in half and for each half, cut in half again. Thinly slice into “half-moons”. Try to be consistent in the size of the slices.
  2. Combine apple cider vinegar, water, sugar, kosher salt and whole allspice berries in a saucepan
  3. Stir to dissolve salt and sugar.
  4. Bring to a boil and allow to boil for 3-5 minutes
  5. Pour the hot vinegar mixture over red onions.
  6. Toss to coat, and cover if a lid is available.
  7. Stir periodically and allow the mixture to cool to room temperature. You can remove the allspice berries if you want a milder flavor.
  8. Transfer to lidded jar with enough liquid to keep the onions submerged.
  9. Refrigerate for up to one week.

Notes

The salt is important in this recipe. If you don’t have Diamond Crystal kosher salt, take a quick look at the Salt 101 page where I go over some of the differences in commonly available salts. If you only have table salt, use about 3/4 tsp.

The intense pink color in some of these photos should be visible after a day or two in the fridge – you won’t see much color from the onions right after adding the vinegar.

Nutrition

Find it online: https://myglutenfreephd.com/pickled-red-onions/