If you want to add a pop of zing and an extra dimension of flavor and crunch to your sandwiches, Southwestern dishes, burgers, etc., you need to make these tangy-sweet pickled red onions. Beware, once you make them, you'll wonder why you never made them before, and you'll obsess about keeping a jar on hand in the refrigerator at all times:). Well, maybe not obsess:).

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Homemade pickled onions are incredibly delicious and easy to make. They brighten up any dish with a tangy pop of flavor, require a handful of ingredients, and take minutes to prepare. If you haven't tried them, your tastebuds are missing out. The main ingredients for pickled onions are usually vinegar, water, and salt. There are fancier recipes on the internet, sometimes with fresh herbs, garlic, fruit, peppercorns, etc.; however, our version features red onions, Cherchies® Garlic Seasoning, apple cider vinegar, and red wine vinegar (* homemade-see notes).

As I've often mentioned in other blog posts, our children (now college students) are often guinea pigs and our best food critics for new recipes that I create. Over the years, it has been wonderful watching their palates mature with them trying different foods, including pickled red onions. When our daughter and son came home for the weekend recently for a visit, their favorite Taco Night was on the menu. It was the perfect time to introduce pickled red onions as one of the taco toppings, and I was pleasantly surprised at their reactions. They gave the pickled red onions a thumbs up!

Still not convinced? Here are 19 mouth-watering examples of why you should make pickled onions today to have on hand when the moment strikes to add a burst of tanginess to your dishes. Your tastebuds will thank you.

As a topping for tacos
In sandwiches and wraps
As a fixing for bagel and lox boards
As a topping for pizza
In burgers
On top of avocado toast
In mayo-based fillings (eg. deviled eggs, salads)
In salads
As a topping for hotdogs or sausage
As a topping on stews or chili
In dips- rich dips like spinach artichoke
Use the vinegar as a marinade when finished with the pickled onions.
As a martini instead of Gimlet
In coleslaw
As a compliment to Indian food- it pairs nicely with the heat in their dishes
As a topping for baked potatoes w/ sour cream, and/or butter
As an accompaniment to charcuterie, especially pate
In beans- a pot of pintos or black beans with sour cream, cornbread, and pickled onions
Add to scrambled eggs.
In BBQ sandwiches

If you haven’t tried pickled onions, then you are missing out. They are incredibly delicious and easy to make, and they bring a new depth of flavor and texture to your favorite dishes. Are you ready to give this recipe a try?

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

1 large red onion, thinly sliced into half-moons
1 cup apple cider vinegar
1/2 cup red wine vinegar (* we used homemade red wine vinegar- optional)
1/4 cup sugar or honey
1 teaspoon (tsp.) Cherchies® Garlic Seasoning (or Cherchies® Garlic ‘n Herbs No-Salt Seasoning)
1/8 teaspoon (tsp.) ground allspice
A pinch of red pepper flakes or a few peppercorns

Ingredients for Homemade Red Wine Vinegar

equal parts of apple cider vinegar and leftover red wine. (best if made a few days to a week ahead)

Preparation

Remove the outer layer of the onion. Slice the onion at half beginning with the root side of the onion. Using a mandoline or sharp knife, thinly slice the onion into half-moon slices. Set aside.

Add to a medium saucepan, the apple cider vinegar, red wine vinegar, sugar, Cherchies Garlic Seasoning, allspice, and red pepper flakes. Turn the saucepan on low and cook for a few minutes (stirring occasionally) until the sugar or honey has dissolved. Turn the pan off.

Add the onions to the pan and allow the mixture to cool.

Remove the onions from the saucepan with tongs and add them to a clean mason jar (or jar with a lid). Pour the remaining liquid in the pan into the mason jar. Cover the jar with a lid or plastic wrap, refrigerate, and enjoy.