Learn how to make pickled red onions with this easy guide, and you’ll be adding them to any (and every) dish you cook: tacos, salad, sandwiches, you name it.
Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge. Made by soaking red onions in a simple vinegar solution, this simple condiment brings acid and crunch to braises, slow-cooked soups and stews, and dark green salads. The gorgeous, magenta-hued strands can turn any one-tone dish into a vibrant meal.
Our go-to pickled red onion recipe: Ingredients 1 medium red onion, thinly sliced ½ cup distilled white vinegar, or the vinegar of your choice ½ cup filtered tap water 2 tsp. granulated sugar 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt Method Place 1 medium red onion, thinly sliced, in a glass container or mason jar. Set aside. Bring ½ cup distilled white vinegar, ½ cup water, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or ¾ tsp.
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