If Peter Piper would have picked a peck of pickled onions…he never would have been interested in pickled peppers. I put these pickled onions on just about everything. They are great in salad, on top of tacos, or with avocado toast. They’re amazing with pulled pork or any other rich barbecued meat. Their piquant flavor adds the perfect amount of zing to any sandwich. And best of all they only take 10 minutes and last in your fridge for weeks!!
You will find these onions incorporated into many of my recipes.
The Onions: I like to cut my onions into half moons because I find that they are easier to work with and eat in one bite. Feel free to cut them into rings if you would prefer. I try to cut my onions about 1/8th of an inch thick. This will allow you to get enough of the pickled flavor in one bite without it being overwhelming.
I like to use red onions in this recipe, but you can also use yellow and white onions. I use pickled beets to marinate my onions so either way, they’re going to be that beautiful hot pink color.
The Vinegar: I use apple cider vinegar for my brine because I think it gives the onions the most pleasant flavor. You can also use rice vinegar or white wine vinegar.
The Sugar: Many recipes for pickled onions you find online will call for adding sugar. I skip this step. Because my pickled onions are brined with pickled beets that already have a tiny bit of added sugar I find that you do not need additional sugar.
The Beets: I find that you get the most flavorful and vibrant pickled onions by pickling with beets. I used to make my pickled onions using only vinegar, black pepper, and sugar, but I’ve learned that the onions pickled with beets are way tastier. You can buy jars or cans of pickled beets in just about any grocery store.
That Extra Oomph: The recipe you are following here is for just your basic beet pickled red onion. There are so many more ways that you can jazz these babies up. Try adding garlic, crushed red pepper, fresh sliced ginger, dried bay leaf, or other herbs like rosemary and oregano.
Let’s get started.
Step 1: Bubble Bubble Toil & Trouble. Bring three cups of water to boil in a small pot.
Step 2: Slice ‘n Dice. Slice the red onion into your desired shape. You can either do half moons or full onion rings. I cut mine about 1/8th of an inch thick.
Step 3: Turn The Beet Up. Make your pickled beet brine. To make the brine, combine the whole can of pickled beets, apple cider vinegar, peppercorns, and salt. Stir mixture.
Step 4: Blanch Those Babies.Submerge your sliced onions into the boiling water and leave them there for about 1 minute. Strain your onions.
Step 5: In A Pickle. Combine your pickling brine with your onions. Store in a large glass jar or container and refrigerate. The pickled flavor of the onions will intensify over time. Enjoy for up to a month.
Just Dill With It {quick pickled red onions}
Ingredients
- 1 large red onion
- 1 16-ounce can of jar pickled beets
- 1/2 cup apple cider vinegar
- 1 tablespoon peppercorns
- 1 teaspoon salt
Instructions
- Bring three cups of water to boil in a small pot.
- Slice your red onions into your desired shape. You can either do half moons or full onion rings.
- Make your brine. To make the brine, combine the whole can of pickled beets, apple cider vinegar, peppercorns, and salt. Stir mixture.
- Submerge your sliced onions into the boiling water and leave them there for about 1 minute. Strain your onions.
- Combine your brine with your onions. Store in a large glass jar or container and refrigerate. The pickled flavor of the onions will intensify over time. Enjoy for up to a month.