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Have you ever had a pickled red onion? It’s like a flavor explosion in your mouth! Pickling an item like an onion really helps to mask that harsh flavor while bringing a tangy sweetness to many dishes! I love using them in salads, sandwiches and on tacos, oh yeah! The best part? They are soooo easy to make!
Ingredients
1 each Red Onion, medium sized sliced in strips
2 each Garlic cloves, peeled and smashed
1/2 Cup Water
1 Cup White Vinegar
1/3 Cup Granulated Sugar
Directions
In a sauce pot put all the ingredients except for the onions and garlic. Heat over medium heat until sugar is dissolved, mixing with a whisk. Set aside. Next, slice the onion. Cut off both ends of the onion and discard (don’t use red onion trimmings for stock unless you want pink colored stock!) cut onion in half through the core. Slice this into 1/8 of an inch slices. Place onion into vinegar mixture. Peel the garlic and carefully smash it with the back of a knife. Place this in vinegar mixture. Keep at room temperature until filly cooled.
Place in airtight container over night. It is best if left to sit overnight but you can use it after an hour or so. For some reason when this mixture sits the garlic will actually turn a bluish color. Very strange! You can discard this after a day or leave it in there if it doesn’t bother you. I would try and use these up in a week or so but I doubt they will last that long! Now use in your favorite dishes!
Thanks for reading!
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Awesome – I was taught to make these from my ex-husband’s family. Pickled onions were our favorite on tacos, enchiladas and tostadas. Thanks for linking up at My Favorite Posts Show Off Weekend Party!
Michelle @ On A Wing And A Prayer
What a great idea – I have never thought of pickling my own onions! Thanks for linking up with us at Tasty Tuesdays this week! Ruth x
Your pickled red onions seem to be the perfect way to eat red onions and I have got to give this a try. I found your post on rand recipe round up by MY Mixing Spoon.
My mouth is watering! I will be making some this week for sure!
Hmm.. I’ve never had them before but my guy loves that pickles vegtables stuff so I bet he’d love this too 🙂
I do this the lazy way and put the onions in my brother’s pickled beet brine. A little pickle adds for much to a plate, doesn’t it?
Thanks so much!! It’s not that you shouldn’t reply to comments but only reply when you have something more to say then just “thank you” or something similar. For yours I’m replying because you asked me a direct question and I’m more than happy to answer! I wish I could answer all of them but I don’t want to get red flagged!
Hi, thanks for the great red onion pickling recipe. I want to pickle this year. I’ve been making jam. Thanks again for the recipe. Linda
I don’t understand about Google’s new policies. Does that mean we shouldn’t reply to comments anymore? linbouf(at)gmail.com
A flavor explosion in my mouth. This sounds interesting, I’ve never had a pickled onion before but something tells me that I’m going to very very soon 😉
Looking forward to trying my first pickled onion.
Thanks for sharing at The Blog Strut Peacock Style.
I make mine with rice wine vinegar–totally to die for!
Dana these sound wonderful – thanks for the “how to”. Popping over from the Pin Junkie & pinning!! 🙂
Happy Friday!!!
This looks delicious! I found you through Adorned from Above and would love for you to come share at my From the Farm Blog Hop! http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html
Lisa
Fresh Eggs Daily
Yummy!!!!!
These must be super yummy. I’m going to have to try them. Thanks for sharing at Simple Supper Tuesday.