Cava Pickled Red Onion Recipe

A quick and easy Cava-style pickled red onion recipe with a perfect balance of tangy, sweet, and savory flavors. Ideal for bowls, tacos, salads, and sandwiches.

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Prep Time 10

Cook Time 5

Total Time 2 15

Servings: 4

Course: Condiment, Side Dish

Cuisine: American, Condiment

Calories: 20

Ingredients Equipment Method Notes

Ingredients

1–2 Red onion Thinly sliced

1 cup Red wine vinegar For flavor & color

½ cup Water Balances acidity

2 tbsp Sugar Adjust to taste

1 tsp Salt Sea salt or kosher

1 clove Garlic Optional

1 tsp Cumin seeds Optional

1 Bay leaf Optional

Equipment

Glass jar with lid Airtight preferred
Saucepan For heating brine
Knife Sharp for thin slicing
Cutting board Stable surface
Measuring cups & spoons For accuracy

Method

Step 1:

Peel the red onion and slice it thinly (about ⅛-inch). Place all slices into a clean glass jar.

Step 2:

In a saucepan, mix vinegar, water, sugar, and salt. Heat gently until everything dissolves (do not boil heavily).

Step 3:

Remove from heat and add garlic, cumin seeds, and bay leaf if using. Let the flavors infuse for a minute.

Step 4:

Pour the warm brine over the onions, making sure they are fully submerged.

Step 5:

Let it cool at room temperature, then seal the jar and refrigerate for at least 2 hours (overnight for best flavor).

Notes

Slice onions thinly for the best texture and flavor absorption.
Always keep onions submerged in brine to maintain freshness.
Flavor improves after 24 hours in the fridge.
Can be stored for up to 2–3 weeks in an airtight container.