Quick Pickled Red Onions are a fantastic topping to keep on hand in your refrigerator for a variety of uses. I like to use them on hamburgers, tacos, bratwurst, and even salads. Pickling onions is also a great way to use up the last of an onion without waste.
For this batch of onions, I chose to add mustard seeds. Feel free to add your own favorite flavors like garlic, bay leaf, or even chili. For best visual appeal, opt for whole seeds rather than ground spices, as they will cause the vinegar to cloud and look muddy.
After the first 24 hours of pickling in the vinegar mixture, your onions will turn a beautiful and uniform bright pink color. They make a great topping to many dishes, such as tacos, hamburgers, bratwurst, or even pizza!
- 1 small red onion
- 1 cup apple cider vinegar (white wine vinegar or rice vinegar may also be used)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
Bring 2-3 cups of water to a boil.
Meanwhile, thinly slice red onion and place into a strainer in the sink.
In a glass jar (where you plan to store your onions), combine vinegar, sugar, salt, and mustard seeds. Stir until sugar is dissolved.
Pour boiling water slowly over sliced onions, par-blanching them. This process will soften the strong flavor of the onions. You may skip this step if you are using very sweet onions.
Strain onions of excess water, then add them to the vinegar mixture. Seal tightly and store in the refrigerator until ready to use.