Pickled red onions are straight up the best way to use any leftover red onions you might have. It’s totally cool to make small batches, and they usually last for 3-4 weeks in the fridge.
Oh, and did I mention they’re AWESOME on tacos, sandwiches, pizza, nachos, and many many many other things? While you could totally substitute red onions with white or yellow ones, I just think that the color from using the red ones always look stunning. Check out this simple technique on how to pickle red onions the right way.
2 medium red onions
1 teaspoon sugar
1 teaspoon salt
3/4 cups rice vinegar, white wine vinegar, or apple cider vinegar
How To Pickle Red Onions
Slice the onions. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
Dissolve the sugar and salt. In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.
Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
Store. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.
Yield: 2 cups