Make this easy pickled red onions recipe either tangy or sweet or both. Adjust it as you desire. You can’t go wrong because included with the recipe is a way of fixing anything you don’t like. Serve the pickled red onions on chili (tomato-free chili cheese dogs as shown), with chicken salad or egg salad sandwiches, on salads and hot dogs, and more.
Gluten Free Rolls in Photos
For our chili cheese dogs, I used Schar Gluten Free Hot Dog Rolls and for the chicken salad sandwich, I used Schar Ciabatta Rolls.
Pickled Red Onion
Make dishes they’ll love simply by adding a little bit of this pickled red onions recipe. It’s so fast and easy to make.
Ingredients
- 3/4 cup apple cider vinegar or white distilled
- 1/4 cup granulated sugar or less (or organic for vegan) or sweetener of choice
- 6 black peppercorns
- 1/4 teaspoon red pepper flakes I used 1/8 tsp as mine are homegrown and super hot
- 1/16 teaspoon salt
- 1/2 large red onion chopped (2 cups, up to 3 cups)
- 1/4 cup water optional
Instructions
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Add all of the ingredients to a saucepan except for the onion, stirring until sugar melts; bring to a boil. (If prefer something less sweet compared to pickled relish, use half of the sugar.)
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Lower heat, add the red onion, and stir. Remove from the heat and allow to cool to room temperature.
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Taste the pickled red onion on some food and see if you like the flavor. If it's too tangy for you, add water to your liking. I used 1/4 cup. Add more sugar and cook until the sugar melts if it is still too tangy, but it's pretty sweet already. Add more vinegar if you want it even tangier.
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Use immediately on hot food and store leftovers in the refrigerator, in a clean glass jar, covered tightly. (It should last for months as sugar, vinegar, and salt work well to preserve food.)