I’m not a huge fan of pickles, but pickled red onions, those are another story. This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. This quick recipe takes about 5 minutes to assemble and lasts for weeks in the refrigerator. What more can you want from a pickle? There are countless uses for these delish pickled onions. Tuck them into sandwiches, especially those with slow cooked, fatty meats such as pulled pork and short ribs; use them as a zesty garnish for tacos, beans, and creamy mayo-based potato, noodle and egg salad. You can toss them into lettuce salads, grain salads, and salads with sturdy greens like kale. Their bright pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.
1 large red onion, sliced into thin rings
1 part red wine vinegar
1 part seasoned rice wine vinegar
2 tablespoons agave nectar
8 black peppercorns
10 whole coriander seeds
2 bay leaves
1/4 teaspoon red pepper flakes
Place the sliced onions and spices into a mason jar, then cover completely with equal parts of each vinegar. Add the agave, and shake to combine. Refrigerate the onions overnight, then use within 3 weeks.
Pickled Red Onions
- 1 large red onion sliced into thin rings
- 1 part red wine vinegar
- 1 part seasoned rice wine vinegar
- 2 tablespoons agave nectar
- 8 black peppercorns
- 10 whole coriander seeds
- 2 bay leaves
- 1/4 teaspoon red pepper flakes
Place the sliced onions and spices into a quart sized mason jar, then cover completely with equal parts of each vinegar.
Add the agave, and shake to combine.
Refrigerate the onions overnight, then use within 3 weeks.