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    Home | Canning Recipes | Pickling Recipes

    Pickled Red Onion Recipe

    Dated: September 4, 2020 Last Modified: September 26, 2022 by Sarah Mock 1 Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Pickled red onions are a delicious way to add a bit of crunch and a tangy, zesty flavor to many of your favorite dishes.
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    Pickled Red Onion Recipe

    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.

    Pickled Red Onions being pulled out of the jar on a fork

    Basic ingredients needed:

    • Red onions
    • White vinegar
    • Sugar
    • Salt
    • Water

    Additional flavorings needed

    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

    How to slice onions for pickling

    3 unpeeled red onions on a wooden cutting board
    1. First, remove any loose, dry onion skin and place the onion on a cutting board with the root end to one side. un peeled red onion on a cutting board
    2. Then, using a sharp knife carefully slice off the root end and the tip of the onion. red onion with ends sliced off
    3. Slice the skin of the onion and peel off the outer layer. thinly slicing a red onion on a wooden cutting board
    4. Carefully turn the onion so that cut off edge of the onion is closest to the knife and slice off thin slices. sliced red onions on a cutting board
    5. Continue to slice the onion until the entire onion is thinly sliced and ready to be pickled.

    How to make pickled red onions:

    Red Onions in canning jar for pickling
    1. Slice the onions: peel and thinly slice red onions into circles or half-moons, depending on your preference.
    2. Dissolve the sugar and salt: Bring the water, vinegar, sugar and salt to a simmer to dissolve the sugar and salt.
    3. 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. sliced red onions in a clear canning jar for pickling
    4. 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. pouring vinegar mixture over red onions for Pickled Red Onion Recipe
    5. 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.

    📝 Frequently asked questions, answers and tips:

    Do pickled red onions need to be refrigerated? 

    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. 

    What type of vinegar is best?

    I am using white vinegar with 5% acidity for this recipe but apple cider vinegar, white wine vinegar or champagne vinegar could be used.

    What do pickled red onions taste like?

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Pickled Red Onion Recipe

    Pickled Red Onions

    Sarah Mock
    Pickled red onions are a delicious way to add a bit of crunch and a tangy, zesty flavor to many of your favorite dishes.
    5 from 5 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 2 mins
    Additional Time 30 mins
    Total Time 37 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Pickling
    Cuisine American
    Servings 1 cup
    Calories 35 kcal

    EQUIPMENT

    Silicone Food Funnel
    Ball Mason 8oz Jars
    Ball Preserving Starter Kit

    Ingredients
     
     

    • 1 Red onion (medium, thinly sliced)
    • 1 cup vinegar (white)
    • 1 cup water
    • ¼ cup Sugardomino sugar.
    • 1 tablespoon Salt

    Instructions
     

    • Peel and thinly slice red onions into circles or half-moons, depending on your preference.
      1 Red onion
    • Bring the water, vinegar, sugar and salt to a simmer to dissolve the sugar and salt.
      1 cup vinegar, 1 cup water, ¼ cup Sugar, 1 tablespoon 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
    What do pickled red onions taste like?
    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.
    What type of vinegar is best?
    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.

    Nutrition

    Serving: 1Calories: 35kcalCarbohydrates: 7gSodium: 795mgSugar: 7g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    More Your Ultimate Guide To Water Bath Canning and Canning Recipes

    • Canning Cranberry Juice
    • Canning Pizza Sauce (Fresh Tomatoes)
    • Preserved Figs In Syrup With Bourbon
    • Fig Preserves Recipe {No Pectin}
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    1. Anonymous

      June 24, 2021 at 6:41 am

      5 stars

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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