Tart, tangy, and fantastically fuchsia, these pickled red onions are quick and easy and stored in the fridge, no canning required!
Pickled red onions are the perfect garnish for just about anything, from tacos to burgers to grilled chicken and more. They add bright flavor and a kick of acid to any dish they embellish.
But the thing is, this recipe is so easy and so versatile, it really deserves a post of its own.
This is a very basic recipe, with little more than salt, sugar, peppercorns and vinegar.
Consider this a foundation for flavor, if you will. It’s perfect as is, but if you’re feeling frisky can mix it up with some fresh garlic cloves, maybe a sliced red chili or pepper flakes for a bit of spice, mustard seeds or some fresh herbs, even. Or maybe add a spoonful of gochujang for a kimchi-like twist.
You can also mix and match vinegars here. I like to use half white vinegar and half cider vinegar, but red wine vinegar would be lovely as would a little bit of champagne, rice vinegar or even a small splash of balsamic (though you would muddy the gorgeous garnet hue of the onions with that last one.)