I can see myself eating pickled red onions on almost everything: tacos, simple salads, hearty burgers, grilled cheese sandwiches, almost anything! The pickle, or brine, takes out the signature “red onion bite,” so you’ll still get a nice dose of crunchy, sharp onion but not in it’s full effect. Plus, they take on a nice sour bite as well.
Quick pickling is one of my new favorite things to do. They won’t last on the shelf as long as traditional pickling (this doesn’t require disinfecting the jars). But if you want to pickle something and eat it right away this is the best and easiest way! You simply take a vegetable of your choice (cucumber, red onion, carrot, cauliflower), steep them in a easy pickling mixture, and enjoy anywhere from 30 min to a few hours later. The recipe below is the basic, original version. So if you are looking for pickled red onions with more of a kick, feel free to add garlic cloves to the mix, toasted black peppercorns, a bayleaf, or sprigs of rosemary. This is a really customizable add-on!