Pickled Red Onions

23 May

As a mini-project over the long weekend, I decided to make pickled red onions. I’m sure I could have bought them, but we happen to have a surplus of them at home so it made a lot more sense just to make my own…especially when I discovered how easy it is! The onions turn bright pink and become crunchy as they cool. They keep in the fridge for a couple of weeks and can be used in a wide variety of dishes!


1 red onion, sliced as thinly as possible
1/2 c cider vinegar
1/2 ts salt


1. In a small pot, blanch the onion slices for 1 minute in boiling water. Strain.
2. Place the onion back in the pot with the vinegar, salt and just enough cold water to cover everything.
3. Bring to a boil and cook 1 more minute.
4. Place the entire mixture (brine and onions) into a glass container and chill.


4 Responses to “Pickled Red Onions”

  1. Sarah (@simplycooked) May 25, 2012 at 3:02 am #

    Wow, this sounds so easy and I imagine it would make a great condiment. This is one of those little things that make eating fun!

    • foodNURD May 25, 2012 at 9:51 pm #

      I love things like this, Sarah. Simple, flavourful, keeps for weeks!

  2. J May 25, 2012 at 9:38 pm #

    I was wondering where my mug was!!

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