Pickled red onions are a delicious way to add a bit of crunch and a tangy, zesty flavor to many of your favorite dishes. This pickled condiment also gives a pop of bright pink color and are ready in 30 minutes.
What do you need to make pickled red onions?
- Red onions
- White vinegar
- Sugar
- Salt
- Water
Additional flavorings for pickled onions
These ingredients are optional but make for delicious additions to any pickled onions. Customize your recipe to YOUR tastes and make this recipe your own. Here are my suggestions:
- Peppercorn
- Fresh garlic
- Bay leaf, fresh oregano, fresh rosemary or any other fresh herbs
- Chili pepper
- Orange peel
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How to slice onions for pickling
- First, remove any loose, dry onion skin and place the onion on a cutting board with the root end to one side.
- Then, using a sharp knife carefully slice off the root end and the tip of the onion.
- Slice the skin of the onion and peel off the outer layer.
- Carefully turn the onion so that cut off edge of the onion is closest to the knife and slice off thin slices.
- Continue to slice the onion until the entire onion is thinly sliced and ready to be pickled.
How to make pickled red onions:
- Slice the onions: peel and thinly slice red onions into circles or half-moons, depending on your preference.
- Dissolve the sugar and salt: Bring the water, vinegar, sugar and salt to a simmer to dissolve the sugar and salt.
- Blanch the onions: Place the sliced onions in a strainer and place the strainer over a bowl or in the sink. Pour boiling water over the onions, quickly blanching them, removing some of the bite of the onions and let them drain.
- Add the onions to the jar: Add the onions and any additional flavorings such as peppercorn or garlic to the jar and pour the warm brine mixture over the onions.
- Store: The onions will be ready in about 30 minutes or when they have cooled, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
Pickled red onions need to be refrigerated and consumed within 2 weeks. The only time pickled vegetables should be stored on the shelf is if they have been properly canned.
I am using a white vinegar with 5% acidity for this recipe but apple cider vinegar, white wine vinegar or champagne vinegar could be used.
Pickled red onions are a delightful combination of bite and sweet. The more sugar you add the sweeter they are. I love that pickled onions still have a crunch to them that is the perfect addition to grilled burgers, flank steak fajitas, any taco, or as part of a charcuterie and cheese board.
Pickled Red Onions
Equipment
Ingredients
- 1 Red onion medium, thinly sliced
- 1 cup vinegar white
- 1 cup water
- 1/4 cup Sugar
- 1 tablespoon Salt
Instructions
- Peel and thinly slice red onions into circles or half-moons, depending on your preference.
- Bring the water, vinegar, sugar and salt to a simmer to dissolve the sugar and salt.
- Place the sliced onions in a strainer and place the strainer over a bowl or in the sink. Pour boiling water over the onions, quickly blanching them, removing some of the bite of the onions and let them drain.
- Add the onions and any additional flavorings such as peppercorn or garlic to the jar and pour the warm brine mixture over the onions.
- The onions will be ready in about 30 minutes or when they have cooled, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
Notes
Additional flavorings for pickled onions
These ingredients are optional but make for delicious additions to any pickled onions. Customize your recipe to YOUR tastes and make this recipe your own. Here are my suggestions:- Peppercorn
- Fresh garlic
- Bay leaf, fresh oregano, fresh rosemary or any other fresh herbs
- Chili pepper
- Orange peel
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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