Pickled Red Onions

These pickled onions immediately elevate any meal you add them to! Courtesy of Lauren Allen

View the print-ready version of this recipe.

Why I Love This Recipe

• Easy—Only 5 minutes to prep they last in the fridge for weeks, ready to liven up any dish.
• Versatile—Enjoy them on tacos, sandwiches, salads, wraps, lox bagels, or a yummy bowl recipe.
• Pantry Ingredients—All you need is a red onion and simple pantry ingredients you already have on hand.

How to Pickle Red Onions

Slice Onions: Thinly slice the onions then place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.

Courtesy of Lauren Allen

Combine: Add vinegars, water, salt and pepper to a microwave-safe bowl then stir to combine. Microwave for 30 seconds then pour over onions in jar. Refrigerate the best pickled red onions for at least an hour before eating.

Courtesy of Lauren Allen

Make Ahead Instructions:

To Make Ahead: you can keep these homemade pickled red onions in the fridge for up to two weeks.

Pickled Red Onions

Prep 5 minutes mins Refrigerate 1 hour hr Total 1 hour hr 5 minutes mins

Ingredients

• 1 large red onion , thinly sliced
• 1 clove garlic , thinly sliced
• 1/4 cup rice wine vinegar
• 1/4 cup red vinegar
• 1/2 cup hot water
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground pepper

Instructions

Thinly slice the onions and place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.

Add vinegars, water, salt and pepper to a microwave-safe bowl and stir to combine. Microwave for 30 seconds. Pour over onions in jar. Refrigerate for at least an hour before eating.

Store in fridge for up to 2 weeks.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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