Made with only 5 ingredients, Pickled Red Onions are an easy way to pack extra flavor into your meals. Eat them straight from the jar, add them to tacos, or set up a hummus bar for snacking.
Have you ever been so hungry before dinner time, you had to eat a snack before you could think about cooking dinner? That’s me. Back when I was an in-house videographer, I would walk through the door right at 5 PM and make a bee line for the fridge, ravenous to eat something, anything, before I could start prepping dinner. Usually I ended up in the pickle jar. If I have pickled jalapenos on hand, those would be gone too. Olives? Gone. Marinated mushrooms? You mean there were still some left? Sometimes if I was really lucky, there would be hummus or salsa. I’ve said this numerous times on the blog in the past – I love snacks, more than regular meals and even dessert. I have self control around cookies but not around pickles. Or chips. Or cheese dip.
Even though I work from home now, I still have office hours. That means once late afternoon rolls around – usually 3-4 PM – I’m starving but don’t want to ruin dinner. This is where my snacking can get me in trouble and why it helps to keep something fresh on hand. Remember how I said I love pickles so much? It isn’t just pickles. It’s pickled anything – jalapenos, carrots, cauliflower, onions, you name it. I’ve been craving pickled red onions lately. They’re so simple to make, I wonder why I don’t make them more often. Made with only 5 ingredients, all you need to do is mix, pour, and wait. The only difficulty you’ll have is making sure you don’t eat them all in one sitting.
After eating them on tacos, I thought about what else I could do with pickled red onions. I had a ton of leftover ingredients from my Greek Baked Eggs, and rather than waste them, I opted to set up a Greek hummus bar complete with homemade pita chips, kalamata olives, feta cheese, tomatoes, fresh parsley, pine nuts, and roasted chick peas.
Did you know pre-snacking before dinner has a name? It’s called the Unofficial Meal, an initiative launched by Sabra to encourage you to reconnect with your loved ones over a fresh snack while waiting for dinner, asking each other about your day. Since I eat by myself, it’s a time for me to be reflective and give my mind a break from working. Sabra hummus makes a great foundation for the Unofficial Meal. Eat them as is with pita chips (my favorites are the roasted garlic and basil pesto) or dress them up with leftover odds and ends in the fridge. I used their classic flavor for my hummus bar, but lemon twist would also make an excellent choice.
As I mentioned earlier, you only need 5 ingredients for pickled red onions: sugar, salt, vinegar, water, and of course red onion. It’s best to use either apple cider vinegar or white wine vinegar as regular distilled white vinegar may be too harsh for onions. You can also play around with adding different spices and herbs.
- 1 cup water
- 3/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 small red onion (roughly 4-5 ounces), cut into slices
- Whisk together the water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and whisk until sugar and salt has dissolved.
- Add the onion slices to a heatproof jar or container. Pour the hot vinegar mixture over the onions. Let sit at room temperature for at least 1 hour before serving. Store in the fridge in an airtight container.
Disclosure: This post is sponsored by Sabra. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.