Pickled Red Onions

Jason and I are in the midst of debating whether or not we want to go to Iceland or Turks and Caicos (where we went for our honeymoon!) or another island in the Caribbean for our vacation this year.

Truth be told, we were supposed to go to England and France this month for two weeks (we booked the trip ages ago). In fact, we should be there right now; but life happened (Winston’s surgery and recovery, we are building a new home so lots of meetings, all the crazy stuff going on in Europe right now) and we had to postpone it. Thankfully, Delta was kind enough to let us move our trip back but they have a deadline where we have to travel before the end of summer. We are trying to figure out whether or not we want to completely decompress and relax (beach) or explore (Iceland). We’re leaning more towards Iceland because there’s so much there you can’t see on a regular basis. We are lucky enough that we live not too far from the Eastern shore so if we really wanted to do a beach vacation, we could easily drive there.

If you’ve ever been to Iceland, I’d love to hear from you as we are currently trying to decide whether or not to rent a car there and explore and also figuring out where exactly to stay and what to see/do! Lots of logistics! I’m hoping some of you have been there to help give us pointers :)

Growing up, I hated onions. Any kind of onion: white, yellow, green, red/purple. I would pick them out of all dishes and refused to eat them. They say your tastebuds change every 6-7 years and I guess I’m completely 100% on the onion train now. Mostly every dish I cook, they’re in there. My favorite onion is a red onion. I love how potent it is and the spicy bite.

I first had pickled red onions at our favorite local Mediterranean grill, Cava Grill, a year or so ago. LOVE the tangy bite and sweetness that it brings to a dish. I didn’t realize how easy it was to make at home. Since then, we’ve been topping these pickled red onions on almost everything. Tacos, quinoa bowls, etc. The best part? Since they’re pickled, they can sit in the fridge for quite a long time and continue to develop flavor!

Pickled Red Onions

With the tangy sweet results, you are going to want to top this on every dish you can think of!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 ounces

Author: Julie Chiou

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Ingredients 

½1x2x3x

US CustomaryMetric

• ▢ 1 cup white vinegar
• ▢ ½ cup apple cider vinegar
• ▢ ¼ cup granulated sugar
• ▢ 1 large red onion, thinly sliced into half-moons, about 1/8 inch thick

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Instructions

• In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved. Add the red onions to the pot and cook until slightly softened and translucent, about 5-7 minutes.
• Remove pot from heat and let cool for 30 minutes.
• Add the entire mixture into a large mason jar (I had to split mine into two separate mason jars and I like using wide-mouth ones, such as this one. It's just easier to put the liquid and onions into) and seal tightly and put in the fridge to cool completely.
• This will keep in your fridge for at least a month!

NUTRITION FACTS

Serving: 1 ounce | Calories: 51 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 3 mg | Potassium: 42 mg | Fiber: 1 g | Sugar: 9 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Side Dish

Cuisine: American

Keyword: pickled vegetable

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