These pickled red onions are a beautiful and easy condiment using only 5 ingredients (4 if you don’t count the salt) and take only a few minutes to make. A no-added-sugar, versatile topping that adds color and flavor to tacos, salads or burgers.
- 1 small red onion, peeled and thinly sliced (about ⅔ cup)
- 1 cup apple cider vinegar
- ½ to 1 teaspoon pink sea salt
- 2 cloves garlic, sliced or smashed
- 1 teaspoon oregano or 2 sprigs fresh oregano
- Blanch the sliced onions in boiling water for 1 minute.
- Drain and return the onions to the pan with vinegar and salt. Add enough water to just cover (about ¼ cup works for me), and simmer for 1 minute.
- Pour the onions and the brine into a clean glass jar (I used a 1-pint Mason jar).
- Add the smashed garlic and oregano and allow to cool before placing in the refrigerator. For best results, chill for at least 2 hours.
- Serve as a side dish for tacos, quinoa salad, or burgers.
- Keeps refrigerated for 2-3 weeks.
My pickled red onions become quite brightly pink within a day or so. If yours don’t, or if you want them pinker, here are two suggestions. One is to use red wine vinegar rather than the ACV. The other is to save some of the peels from the red onion and place them into the top of the mixture – then remove them before eating.
For an even simpler process, place the garlic, oregano and onions into the Mason jar. Bring the vinegar, salt and water to a boil, then pour over the onion mixture. Let cool and refrigerate as above. But I use the two-step process to make sure the onions will keep better over the long term.
Keywords: pickled onions, red onions, easy pickle, no sugar, easy recipe, refrigerator pickle, easy side dish, condiment, apple cider vinegar pickle