Pickled onions are a fantastic condiment. Whether you're serving them on sandwiches, tacos, pasta, or whatever else you choose, they add so much to a dish: a slightly sweet acidity, crunchy texture, and a bright, vivid color. What's not to love? This version needs to sit for only 30 minutes for the flavors to come together. Once ready, it lasts for weeks in the refrigerator and can be used in countless ways.
Things You'll Need
1 small red onion
3/4 cup white wine vinegar or apple cider vinegar
1/2 teaspoon kosher salt
- 3/4 teaspoon granulated sugar
Step 1: Gather your ingredients and tools.
Red onions are typically used for pickling mainly because they turn such a vibrant jewel-toned color when pickled. You can technically use other onions (shallots would also work). Aim for a small onion that weights approximately 5 ounces. You'll also need a container with a tight fitting lid, as well as a colander.
Step 2: Slice onions into half moons.
Pickled onions are typically cut into half moons since these are easy to serve on things like sandwiches. However, you could also go for rings or even a large dice, which works well on pasta.
Step 3: Rinse with boiling water.
Bring 3 cups of water to a boil. Place a colander in the sink and add the onions. Pour the boiling water on top (this will par-cook the onions and remove some of their bite).
Step 4: Combine ingredients.
Add the vinegar, salt and sugar to a container with a tight-fitting lid, whisking to combine. Add the onions.
Step 5: Let rest.
Close the lid, and allow to sit for 30 minutes before serving.