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recipes pickled red onions
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Quick
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Make a batch of these easy pickled onions, then use them all week long on everything you eat.
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Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
Easy
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Save any leftovers and tuck them into sandwiches or fish tacos.
3.7
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(4.18)
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Easy
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Vegan
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A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
Easy
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Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
5.0
(5)
Vegan
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Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.
5.0
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Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.
4.0
(3.9)
Easy
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Articles
(87)
Cooking
Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.
Carey Polis
Cooking
Catch me putting them on everything I make until June. (And probably after, TBH.)
Aliza Abarbanel
Cooking
Cooking
Food director Chris Morocco swears by this supermarket staple.
Chris Morocco
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Culture
Like the stuff your parents used to make—but better.
Amiel Stanek
Videos
(109)
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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Join Kendra Vaculin from the Bon Appétit Test Kitchen as she prepares her skillet cheesesteak recipe. Pickled peppers are the secret star of this one-skillet dish, lending acidity and just the right amount of heat to compliment the pleasantly bitter broccoli rabe.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
See the full recipe here: https://weightloss-tricks.today/recipe/skillet-cheesesteak-with-broccoli-rabe%3Cbr%3E%3Cbr%3ELooking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious.
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan shows us how to make an easy weeknight enchilada dinner packed with shredded chicken, cheese, and an easy sauce with Campbell's® Cream of Chicken.
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Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
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Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles