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Pickled Red Onion Recipe
Pickled Red Onion Recipe: a quick, tangy, no-cook homemade condiment that turns any salad, taco, or sandwich into a flavor-packed delight. It only takes a handful of pantry staples, and you’ll have vibrant pickled onions in under an hour.
What makes this tangy pickle extra special is how it brightens up both everyday meals and festive spreads alike. I first learned this recipe from my grandmother, who’d have it ready for summer barbecues—those purple-pink rings dancing atop hot dogs feel like little bursts of joy. Plus, red onion is loaded with antioxidants and vitamin C, so you’re sneaking in a health boost while you nibble away. You know what? It’s become my go-to side dish any time I crave something crisp, zingy, and a bit unexpected on the plate.
Why You’ll Love This Recipe
- No oven needed—everything happens on the stovetop or right in the jar.
- Ready in under an hour (even faster if you’re in a hurry).
- Perfect tangy boost for tacos, sandwiches, salads, and more.
- Keeps well in the fridge for up to two weeks—snack emergency solved.
- Vegan, gluten-free, and naturally low-calorie.
- Uses pantry staples you probably already have.
- Bright pink color that makes your dishes pop on Instagram.
- A simple way to sneak more veggies into picky eaters’ plates.
Ingredients
- 2 large red onions (about 1 pound), thinly sliced
(Tip: Look for firm bulbs with dry, papery skin—freshness matters!) - 1 cup white vinegar (or apple cider vinegar for a fruitier note)
- ½ cup water
- 1 tablespoon granulated sugar (or honey/maple syrup)
- 1 teaspoon kosher salt
- ½ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 1 clove garlic, gently smashed (optional, for depth)
- 1 bay leaf (optional, for an earthy aroma)
(Feel free to swap sugar for coconut sugar or add a splash of citrus juice for brightness.)
Directions
- Warm up the brine. In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Heat over medium until the sugar and salt dissolve—just a minute or two. (Tip: No need to boil; a gentle shimmer is fine.)
- Prepare your onions. While the brine heats, slice the red onions as thin as you can manage—think coins, not half-moons. A sharp chef’s knife or mandoline makes quick work of this step. I keep a mandoline in my kitchen drawer, and honestly, I use it more than I thought I would.
- Pack the jar. Layer the onions in a clean, wide-mouth glass jar. Tuck in the smashed garlic clove and bay leaf if you’re using them. Press down gently so the layers stay neat.
- Pour in the brine. Carefully pour the warm liquid over the onions, making sure everything is submerged. Give the jar a gentle tap on the counter to release any trapped air bubbles.
- Cool and chill. Let the jar sit on the counter until it cools to room temperature—about 20 minutes. Then seal with a lid and pop it into the fridge.
- Wait for flavor. Quick pickles are ready in 20–30 minutes, but I swear they taste best after a few hours or overnight. (Patience, my friend, is a pickler’s secret weapon.)
- Serve and enjoy. Use tongs or a fork to lift out the onions—watch them turn any plate into a party.
Servings & Timing
- Yield: about 2 cups of pickled red onions
- Prep Time: 10 minutes
- Chill Time: 20–30 minutes (or overnight for more depth)
- Total Time: 30 minutes active + chill time (or up to 8 hours if you let it rest)
Variations
- Add a few sliced jalapeños for a spicy kick.
- Swap white vinegar for red wine vinegar to deepen the color and flavor.
- Stir in fresh thyme or rosemary for an herby twist.
- Include thin lemon or lime zest strips for extra zing.
- Reduce sugar and add a teaspoon of mustard seeds if you prefer tangier pickles.
- Try sliced shallots instead of red onions for a milder bite.
Storage & Reheating
Keep your pickled onions sealed in the fridge for up to two weeks—it’s a delicious side dish all week long. No reheating needed; they’re best cold or at room temp. To make ahead for parties, jar them up to a week before you plan to serve, and they’ll be even more flavorful.
Notes
I’ve tested this recipe in everything from Mason jars to vintage ceramic crocks—non-reactive containers are key to keeping that bright pink hue. If your onions ever come out too soft, slice them a bit thicker next time and shorten the chill time. And hey, if you accidentally boil the brine, just let it cool fully before pouring over the onions.
FAQs
Q: How long will these pickled onions last?
A: Properly sealed and refrigerated, they stay fresh for up to two weeks.
Q: Can I use yellow or white onions instead of red?
A: Absolutely—just note the color shift and flavor profile will be milder.
Q: Do I need to sterilize the jars?
A: For quick pickles, rinsing well is fine; true canning rules aren’t required since they’re kept chilled.
Q: What if my onions taste too sweet?
A: Stir in a splash of extra vinegar or reduce sugar next time.
Q: Can I reuse the brine?
A: You can reheat and reuse once for softer veggies, but fresh brine ensures best flavor.
Q: Why are my onions chewy?
A: They might need more time in the fridge; gentle patience helps them soften.
Q: Is apple cider vinegar better than white vinegar?
A: It adds a softer, fruitier tang, but both work beautifully.
Q: Can I pack these with other veggies?
A: Sure—cucumber ribbons or carrot sticks mingle nicely with this brine.
Conclusion
This Pickled Red Onion Recipe is a kitchen lifesaver—bright, tangy, and astonishingly simple. Once you’ve got a jar of these crisp, rosy rings in your fridge, you’ll wonder how you ever lived without them. Give it a try, leave a comment below to let me know how it turned out, and don’t forget to explore my Quick Pickled Carrot recipe next—it’s just as addictive!
Pickled Red Onion Recipe
Ingredients
- 2 large red onions (about 1 pound), thinly sliced Look for firm bulbs with dry, papery skin
- 1 cup white vinegar (or apple cider vinegar)
- ½ cup water
- 1 tablespoon granulated sugar (or honey/maple syrup)
- 1 teaspoon kosher salt
- ½ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional)
- 1 clove garlic, gently smashed (optional)
- 1 bay leaf (optional)
Instructions
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Heat over medium until sugar and salt dissolve.
- Slice the red onions thinly. Use a sharp knife or a mandoline for best results.
- Layer onions in a glass jar. Add smashed garlic and bay leaf if desired. Press down gently.
- Carefully pour the warm liquid over the onions, ensuring they are submerged. Tap jar to release air bubbles.
- Let the jar cool on the counter, then seal and refrigerate.
- Pickles are ready in 20-30 minutes but taste best after a few hours or overnight.
- Use tongs or fork to lift out onions and enjoy with your favorite dishes.
