Quick Pickled Onions Recipe
- 1 large red onion, cut in half and thinly sliced
- 1 3/4 cups (or more) red wine vinegar
- 1 Tbsp. Fine Pink Himalayan Sea Salt
Choose ONE of the following:*
- 1 Tbsp. Seafood Boil
- 1 Tbsp. The Q Steak Rub
- 1 Tbsp. Pikes Peak Butcher's Rub
- 1 Tbsp. Pickling Spice
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*This works with any of your favorite whole or cracked spice blends.
Toss all ingredients together. Let sit at room temperature for an hour or so; color of onions should deepen and start to turn bright pink. Transfer to a sealable container and top off with vinegar if necessary to cover onions. Refrigerate for at least 24 hours so the flavors can develop. Keep refrigerated and enjoy within a couple of weeks.
Use as a topping for burgers, tacos, grilled meats, or pizza. Makes a tangy addition to salads or wraps.
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