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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)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F04%2F12%2Fid5627847-Pickled-Red-Onions24-2-600x400.jpeg&w=1200&q=75)
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)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F04%2F12%2Fid5627848-Pickled-Red-Onions24-3-600x900.jpeg&w=1200&q=75)
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 minsIngredients
- 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
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.
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