Here’s the deal. I have a problem with the other half of the onion. And by problem, I mean that I use half of the onion, I store the other half in the fridge and forget about it. Then, when I need another onion, I grab a fresh one, use half and store the other half in the fridge.
See the pattern? I end up with a halved onion excess pushed to the far right corner. An onion accumulation, if you will. Well folks, I have a solution. Any guesses?
Pickling. You guessed that right? You soo smarrrt.
Pickling is something I’ve always been intrigued by. And then this weekend I went to a restaurant today for brunch. I ate a crazy underwhelming avocado toast (I can’t even get into it, I’ve already vented way too much about how disappointing this avocado toast was), but the one redeeming thing about said avocado toast was the pretty pickled red onions on top.
Truth, it was my first time having anything pickled… besides pickles… and I loved them. And, it got me thinking that pickling is kinda cool and maybe I should start doing it. Jalapeños! Jalapeños are next.
But what should I put these pickled onions on, you ask? Well anything really! Avocado toast, a savory version of this sweet potato toast, any and all these vegetarian tacos or these pepper shell tacos! It would even be amazing on top of this Tex Mex breakfast skillet! So now that you know why you need to get in on this party, let’s get in to how simple it is to make!
First, thinly slice your onions and transfer them to container with a lid. Add the pressed garlic to the container.
In a small saucepan, warm the apple cider vinegar, agave nectar (any sweetener works), and sea salt until they are dissolved. Pour the cider mixture into the container and allow it to come to room temperature. Use a spoon to push the onions down and get them coated with the vinegar mixture.
Once the vinegar is room temp, you can put the lid on and store in the fridge for 24 hours or until you’re ready to use it.
Recipe
How to Make: Pickled Red Onions
I’m so excited to share How to Make Pickled Red Onions with you! Throw them on top of your toast, your salad, your sandwich, or your tacos! They add such a fun flavor and color to any dish!
Ingredients
- 1/2 red onion, thinly sliced
- 3/4 cup apple cinder vinegar
- 1 clove garlic, pressed
- 1 tablespoon agave nectar (any sweetener works)
- 1/2 teaspoon pink Himalayan sea salt
- optional: 1/2 teaspoon peppercorn or mustard seeds
Instructions
- First, thinly slice your onions and transfer them to container with a lid.
- Add the pressed garlic to the container.
- In a small saucepan, warm the apple cider vinegar, agave nectar (any sweetener works), and sea salt until they are dissolved.
- Pour the cider mixture into the container and allow it to come to room temperature.
- Use a spoon to push the onions down and get them coated with the vinegar mixture.
- Once the vinegar is room temp, you can put the lid on and store in the fridge for 24 hours or until you’re ready to use it.
- Optional: add other spices and flavors (like peppercorn or mustard seeds) to the container before you store it.
Enjoy!! xo
How long are the onions good for once you pickle them?
They usually keep for 2 – 3 weeks in the fridge 🙂
I absolutely LOVED these pickled onions! I put them on everything! Tacos, sandwiches, eggs, burritos, salads…the ratios are perfect and pack such an amazing punch of flavor to any dish! Thanks!!
They’re the best!! I’m so happy you love them!! xo
I have the half-an-onion-left problem too—also with tomato paste. But this recipe worked great and was super simple and quick (minus the brining time). They were so good over a smashed chickpea salad in pita. Gave it that extra zing to really put the chickpeas over the top.
Ah we need to figure out a solution to the tomato paste problem!! Need to try my onions over some chickpeas! Love that idea!!
Regarding the second half of the tomato paste: I put it in a snack sized baggie and freeze it!
I’ve made these onions several times and get requests from people I’ve never met to pickle onions for them. They’re great
haha I love that!! I’m so glad you love them!! xo