These copycat Panera Pickled Red Onions are tangy, sweet and sour pickled onions. No canning involved, these refrigerator pickled red onions are the best for salads, burgers, pizzas and more!
Slice off the top and bottom of your onion, cut in half and peel back skin and top layer. Slice thin, about ⅛ inch, if you have a mandoline might be easier and more uniform.
1 large red onion
Over medium heat, in a medium saucepan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil. Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
1 cup apple cider vinegar, ½ cup red wine vinegar, ¼ cup sugar, 1 teaspoon kosher salt, ⅛ teaspoon ground allspice, shake or two red pepper flakes
Add sliced red onions carefully to the pot of hot vinegar and stir gently to combine. Allow to come to room temperature, stirring occasionally. Once cooled; spoon onions and pour liquid into a large jar or storage container.
Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time. Keep pickled red onions in refrigerator, use within about a month.
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Notes
Try these delicious pickled onions on salads, burgers, sandwiches, pizzas, tacos and more!Recipe adapted from A Farmgirl's Dabbles.