Pickled Red Onion Recipe
A quick, tangy, no-cook homemade condiment that turns any salad, taco, or sandwich into a flavor-packed delight. Made with pantry staples, these vibrant pickled onions are ready in under an hour.
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.
Notes
Swap sugar for coconut sugar or add citrus juice for brightness. Use non-reactive containers to preserve color. Thicker slices and shorter chill time prevent soft onions. Let brine cool if accidentally boiled.