Pickled onions are the ultimate condiment…pink pickled onions are not only the ultimate but also the prettiest. You will likely find a jar in my fridge 24/7/365. Why? They require very few ingredients, are quick and easy to make, and dress up any dish also giving them that extra oomph in flavor. Pickled onions are the savory version of a cherry on top in my book.
Another great reason to add pickled onions to your condiment lineup is for their nutritional benefits. Onions contain inulin and FOS (fructo-oligosaccharides), two prebiotics in the diet. As onions enter the digestive tract, the inulin and FOS feed the healthy gut bacteria helping them to grow and thus improving gut health. It is important to note that onions are high FODMAP foods and may not be tolerated well by some individuals.
Additionally onions contain polyphenols, which provide antioxidant and anti-inflammatory benefits and are linked to disease prevention including high cholesterol, cancer and cardiovascular disease.
Red onion- Also known as a purple onion, this ingredient is the star of the show turning a beautiful pink as it pickles.
Vinegar – I have used regular distilled vinegar, rice vinegar and apple cider vinegar in this recipe. All of them work well. Rice vinegar tends to be my first choice because of its milder, slightly sweeter flavor profile.
Herbs- This recipe is completely versatile and customizable. I like to either add a few sprigs of fresh thyme or a bay leaf depending on what I have on hand. You can’t go wrong with either.
How to make pink pickled onions
This recipe utilizes a quick pickling method that does not require boiling the pickling juice. This process is quick and results in the perfect pickled onions every time without the fuss. Simply slice the red onion into thin half moons, or alternatively use a mandolin. Set the onions aside and make the pickling liquid by adding the vinegar, water, salt and sugar to a measuring cup. Next add the onions and herb of choice to a glass mason jar and finish by pouring the pickling liquid over top. Seal the jar with a lid and give it a good shake. That’s it! At this point I place the jars in the refrigerator and they are typically ready to use in about an hour.
To make spicy pickled onions add a jalapeño that has been sliced into rings. Spicy pickled onions make a great topping for tacos, sandwiches, nachos and chili.
Pickled onions keep in the refrigerator for up to two weeks.
How to use pink pickled onions
Pink pickled onions add a little extra to any dish. A few of my favorite ways to use them is to add them to tacos, as a salad topper or in my favorite wraps or sandwiches such as my vegan chickpea sandwich.
Quick Pink Pickled Onions
- 1/2 red onion sliced into half moons
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tsp. salt
- 1 tsp. sugar
- sprig of fresh thyme
- Slice the onion into thin half moons and place in a 16-ounce mason jar or similar.
- Add the vinegar and water to a measuring cup.
- Add the sugar and sea salt. Stir to dissolve.
- Add the onions and thyme to the mason jar and pour the vinegar mixture over top.
- Seal the jar and shake to mix.
- Store in refrigerator for at least an hour before using.