Red Pickled Onions are not only simple to make, they are a fabulous addition to any salad or sandwich. Although red onion are generally strong tasting, pickled onions are more mild in taste. Despite the vinegar base, the sweet taste of the agave makes these onions delicious.
Regardless of the flavors you choose to infuse into your onions, rosemary is my preference. I absolutely love rosemary, but basil or hot peppers can change the flavor drastically and turn out just as well.
If you plan to make a Mexican dish, jalapeños would clearly be a good choice. Basil would enhance any onions for an Italian Dish.
If you love onions like I do, and you want to pickle quickly and easily, unlike other pickling processes, try this. Pickled onions last a week to ten days in the refrigerator. Ours didn’t last that long.
Pickled onions are easy to make and make a wonderful addition to salads, soups, and sandwiches.
- 1 pint sized mason jar
- 1 red onion
- 1½ cups white vinegar
- 2 tablespoons agave
- 1 tablespoon salt
- 2 large sprigs of rosemary
Optional Flavorings (Pick one or mix and match to accompany your food)
- 1 teaspoon black peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 small hot red pepper
- 3 whole peeled garlic
- 1 teaspoons whole cumin seeds
- Peel and slice red onion into thin slices.
- Place onions and rosemary into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.
- In a small saucepan stir together vinegar, agave, and salt.
- Add additional optional flavorings as desired.
- Bring to a boil, then remove from heat.
- Pour mixture over onions in jar until full.
- Place the lid on and let cool to room temperature.
- Place the lid on to seal and refrigerate.
- Wait overnight and use for your favorite recipes
- Will last sealed in the refrigerator for 7-10 days