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This quick Pickled Red Onions recipe only takes 5 minutes to make, and they immediately elevate any meal you add them to. They are delicious and extremely versatile.
Add them to any of my favorite bowl recipes, like Buddha Bowl, Egg Roll in a Bowl, Fajita Bowls or Mojo Pork Bowl.
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.
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.
Make Ahead Instructions:
To Make Ahead: you can keep these homemade pickled red onions in the fridge for up to two weeks.
How to Eat Pickled Red Onions:
- Lox Bagel
- Tacos Al Pastor
- Classic Burger
- Egg Salad Sandwich
- Gyro
- Black Bean Burger
- Turkey Burger
- Salads
- Grilled Fish Tacos
- Bowls
- Chicken Street Tacos
- Mushroom Tacos
Pickled Red Onions
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.
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Great food receipes!
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