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Quick Pickled Onions: Bold And Zesty And Fast

peeling red onion

Pickled onions are a surprising touch of bright and bold flavor to sandwiches, burgers, salads, and so much more

This recipe is for when you need something to give a dish a jolt and have it ready in 15 minutes. Pickled onions make a great topping for banh mi sandwiches and other sammies, and for salads.

The recipe calls for onions, but it works just fine for pickling scallions, ramps, leeks, cucumbers, sweet peppers, green beans, cauliflower, shredded cabbage, carrots, corn kernels, garlic, and more. The more dense the vegetables, like carrots and cauliflower, the longer they take to be ready to serve, so slice them thin and taste after 15 minutes.

After you get the hang of it you can add more vinegar, sugar, or salt, if you wish. You can add dill and herbs, even hot peppers, but they don’t add much to the flavor in just 15 minutes. They will take a week or so for them to flavor the onions.

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Pickled Red Onions Recipe


pickled red onions
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.43 from 40 votes
Add a zesty bite to sandwiches, burgers, salads, and more with this simple recipe for crisp and flavorful pickled onions. The recipe, which can be made in only 30 minutes, also serves as a great base for countless other types of pickles including cucumbers, scallions, ramps, leeks, sweet peppers, and green beans. I used red onions but any old onions will do. This method even works on cucumbers!

Course:
Appetizer
,
Sauces and Condiments
,
Side Dish
,
Snack
,
Vegetable
Cuisine:
American

Makes:

Servings: 8 1-oz servings in a pint jar

Takes:

Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes

Ingredients

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Pour everything except the onions and/or other vegetables into a non-reactive pan.
  • Cook. Bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions.
  • Let it cool and you can start using them in about 15 minutes. Or pour everything into a pint jar and chill.
  • Serve. Refrigerate the pickled red onions until ready to add to sandwiches, burgers, salads, or other dishes. They last for months.

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

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Published On: 5/11/2013 Last Modified: 4/16/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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