Essential is the only way to describe them, and I’m tired of going to my own Instagram or the recipe on this blog that originally featured the only pickled red onions I’ve ever loved. The key points: they’re NOT loaded with sugar and the only cooking involves hot tap water. You’re going to want to keep them on hand at pretty much all times, which won’t be a problem, considering how easy and quick the recipe is.
What makes this condiment SO great? It really comes down to this: they’re a weeknight cooking all star. You know that I’ve shifted my focus on this site to plant-based batch cooking, which is all about making weeknight dinners easy without sacrificing taste or variety. Dinners could be anything from a freezer-friendly vegan mac and cheese, to a highly flexible plant-powered bowl, to a simple soup, to–my personal favorite–build-your-own burritos.
But when you’re pulling something out of the freezer, you might be missing that FRESH element. The crunch. The acid. And THAT is where pickled red onions come in. So grab a jar and an onion and let’s get to it!
- 1 large red onion, halved and thinly sliced
- 1½ C hottest tap water
- 3 Tbsp white sugar
- ½ tsp kosher salt
- 1 C distilled white vinegar
- Place sliced onion in a glass jar or any other glass food storage container. Mix hot water, sugar, and salt in a mixing bowl (preferably with a spout) until the sugar and salt are dissolved. Stir in vinegar. Slowly pour liquid over sliced onions. Press down on the onions gently with the back of a spoon: they will collapse a little, allowing you to add more liquid if needed. Seal and place in the fridge.
- After about 24 hours, drain liquid. Transfer onions to a smaller container if you're tight on fridge space. Pickled onions keep in the fridge for a couple weeks.