Pickled red onions are a great way to enjoy onions without the intensity of raw onion.

This easy recipe can be ready within 30 minutes and can last in the refrigerator for up to 2 weeks.

Onions have so many great health benefits including being full of antioxidants, they have anti-inflammatory properties, they have been shown to aid digestion, and are packed with vitamin C.

You can put these on your sandwiches, salads, tacos, or even pasta. These will stay fresh for 1-2 weeks in an air-tight container in the refrigerator.

Pickling food has been around since ancient times. It was an excellent form of food preservation before modern refrigeration was readily available. Luckily, pickling also adds an important flavor that has become a huge part of each and every culture around the world.

Pickled foods are readily available for purchase at your local grocery store and there are some fantastic products out there. I, however, love to experiment with different kinds of vinegar, herbs, and spices to see how they can transform a simple vegetable.

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How to Make Pickled Red Onions

Pickled Red Onions

Course: Side Dish

Cuisine: American

Keyword: Pickled Onion, Vegan

Prep Time: 10

Cook Time: 5

Resting time: 30

Servings: Cups

Calories: 33kcal

Author: Those Vegan Chefs

This Pickled Red Onion recipe is a great way to enjoy healthy onions without the intensity of a raw onion. You can put these on you sandwich, salads, tacos or even pasta. These will stay fresh for 1-2 weeks in an air tight container in the refrigerator.

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Ingredients

1 ½ cups red wine vinegar
2 Tbsp cane sugar
3 tsp kosher salt
1 Tbsp red chili flakes
1 red onion thinly sliced

Instructions

Heat the red wine vinegar over low heat, and add the salt and sugar to dissolve. Add the red onion. Place in a large bowl and set aside. Allow to pickle for 30 minutes overnight.
Store in a covered container in the refrigerator. They will continue to pickle. Good for up to 2 weeks (if they last that long!)

Notes

Nutritional values are an estimate.

Nutrition