Quick Pickled Onions

Quick Pickled Onions

I love pickled red onions! I normally serve them with a Mediterranean smorgasbord or as toppings for Asian tacos and sandwiches. I decided to make a batch of pork chilaquiles and wanted to top them with some pickled red onions. These onions seriously take under five minutes to make and they are ready to eat within an hour or two. I normally make them a few hours before I need to use them. They add such a nice tang and texture to so many dishes and my family really loves them. These pickled onions were excellent on the chilaquiles and also delicious on sandwiches the next day.

Quick Pickled Onions

How to Make Quick Pickled Onions

Combine the apple cider vinegar, sugar, and sea salt, to taste, together in a jar. Seal and shake the jar to mix well until the sugar dissolves. Add the onions, really stuffing them down in the jar. Seal with a tight sealing lid and set aside. Turn the jar upside down every once in a while to allow the vinegar to reach the onions at the top of the jar. They will be ready to eat in a couple of hours. Store in the refrigerator.

Quick Pickled Onions

Quick Pickled Onions

Quick Pickled Onions

Prep Time: 5 minutes
Total Time: 5 minutes
Course: Condiment
Author: Pam - For the Love of Cooking

Ingredients

  • ½ cup apple cider vinegar
  • 1 tbsp sugar
  • Pinch of sea salt
  • 1 red onion thinly sliced

Instructions

  • Combine the apple cider vinegar, sugar, and sea salt, to taste, together in a jar.
  • Seal and shake the jar to mix well until the sugar dissolves.
  • Add the onions, really stuffing them down in the jar. Seal with a tight sealing lid and set aside.
  • Turn the jar upside down every once in a while to allow the vinegar to reach the onions at the top of the jar.
  • They will be ready to eat in a couple of hours. Store in the refrigerator.
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