Description
These pickled red onions are a tangy and sweet addition to any dish. Their vibrant color and flavor will brighten up your meals!
Ingredients
Scale
- 2 medium red onions, peeled and cut into wedges
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup hot honey
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Peel the red onions, trim the ends, and cut each onion into thick wedges, about 8–12 wedges total. Place the wedges in a heat-safe jar or shallow dish.
- In a small saucepan, combine the apple cider vinegar, water, hot honey, olive oil, garlic, kosher salt, crushed red pepper flakes, and dried oregano. Stir to combine.
- Set the pan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally until the honey is fully dissolved. Do not let it come to a hard boil.
- Carefully pour the hot brine over the onion wedges, making sure they are mostly submerged. Gently toss with a spoon or tongs so every piece is coated.
- Let the onions sit at room temperature for 20–30 minutes, tossing once or twice, until they begin to soften and turn a deeper pink.
- Stir in the chopped fresh parsley or cilantro, then transfer the onions and brine to a jar with a tight-fitting lid if needed.
- Chill in the refrigerator for at least 1–2 hours before serving, or overnight for the best flavor and color.
Notes
- These pickled onions can be stored in the refrigerator for up to 2 weeks.
- Use them as a topping for tacos, sandwiches, or salads for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg