![]() Make a dirty martini with it, or add a spoonful to your bloody mary or michelada. It’s amazing in meat marinades and used in salad dressings, but it’s also super yummy in savory cocktails. Use it anywhere you would typically add a splash of vinegar or citrus. Note: Be sure not to throw out that magical pickling liquid when your onions are gone! Indian – Mustard seeds, fennel seeds and cilantro will add delicious flavor.Mexican – Throw in some cumin, coriander seeds and cilantro.Italian – Add in some garlic cloves, oregano and fennel seeds.To store, cover and refrigerate up to 2 weeks.Allow to stand at room temperature, until fully cooled (about 30 minutes).Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.Drain the onions and place in a mason jar or a bow.It also tames down the “heat” of the onions, making them a bit less potent. This 10-second shock in boiling water softens the onions, making them ready to absorb all that delicious pickling liquid. Add the sliced onions to a medium bowl and pour enough boiling water over them to fully cover and count to 10.You could also add a bit of a regional flair to these pickled onions with my add-in suggestions below. If you don’t like spicy, feel free to leave the pepper flakes out. Red Pepper Flakes – I like to add a pinch of red pepper flakes to add a little bit of extra heat.Sugar – You can also use honey or maple syrup as a sweetener.The rice vinegar will be more sweet, so adjust your sugar accordingly. The white vinegar will be less sweet (so you may need more sugar). Apple Cider Vinegar – In a pinch, you can also use white vinegar or rice vinegar.You can slice it using a sharp knife or a mandoline. Red Onion – You’ll want one small red onion that’s halved and thinly sliced.Or, add them to this Smoked Salmon Platter. They’re also amazing on savory breakfast dishes like Mexican Breakfast Tostadas, Migas, corned beef hash, avocado toast and everything bagels with cream cheese. I’ll add them to tacos and fish tacos, but I’ve been known to top my Instant Pot Dal, hot dogs, gryos and chicken quinoa gyro bowls with them too. They offer the most delicious punch and tang to dishes that might need a little brightening up. I love having a batch of these easy pickled onions on hand for adding to dishes throughout the week. I’ve been making these quick pickled red onions for years now, but I’m finally just getting around to sharing this amazing recipe with you.
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