Pickled Red Onion

Prep time: 5 min

Cook time: 1 hour 

Servings: 16

Yield: 1 Jar

Elevate your culinary creations with this vibrant pickled red onion recipe. These tangy, slightly sweet slices are perfect for enhancing tacos, salads, and sandwiches. Quick to prepare and loaded with flavor, this versatile condiment adds a delightful crunch and a pop of color to any dish. Get ready to enjoy this easy homemade treat that’ll keep you coming back for more! 

Ingredients

1 large red onion

1/2 cup red wine vinegar

1 tbsp sumac

1 tbsp sea salt

1 tsp black peppercorns

1 tsp mustard seeds

2 tbsp fresh parsley, finely chopped

2 tbsp fresh mint, finely chopped

1 cup water

2 tbsp monk sugar

2 cloves garlic, smashed

1 bay leaf

Directions

Thinly slice the red onion using a sharp knife or mandolin for even slices.

In a medium saucepan, combine apple cider vinegar, water, sugar, sea salt, black peppercorns, mustard seeds, garlic, and bay leaf.

Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt are completely dissolved.

Add the sliced red onion to the saucepan, making sure it's fully submerged in the liquid.

Remove the saucepan from heat and let it cool for about 15 minutes.

Transfer the onions and the pickling liquid into a clean, sterilized glass jar.

Seal the jar tightly and let it cool to room temperature before refrigerating.

Allow the pickled red onions to marinate in the fridge for at least 24 hours for optimal flavor.

Enjoy within 2 weeks for the best taste; they can be served cold or at room temperature.