Pickled red onions are an easy way to bring bright flavor to any recipe. Once pickled, sliced red onions have a sweet yet tangy flavor. This easy recipe is one of those condiments that I have in my refrigerator periodically to add a burst of flavor to burgers or sandwiches.
When you are looking for a burst of flavor as well as a pop of color pickled red onions are the perfect condiment. They have a crunchy texture, with a milder yet sweet and tangy flavor. Add on top of your favorite salads, burgers, hot dogs, or liven up potato salad with these.
One of the things I love about cooking is how a simple ingredient can change up a whole recipe. Take these pickled red onions, using them as a condiment on top of burgers or sandwiches is a great way to use them. However, they will also work great in any recipe that you might want a ziggy flavor added to. Try adding some chopped up picked onions to deviled eggs or egg salad.
Ingredients Needed
Basic ingredients are needed to make this easy recipe. In this section, we share the ingredients we used, and why we used them. Ingredients that can be used as an alternative to the ingredients that we use. As well as some ingredients that can be used to bring in additional flavor.
- Red Onions~ I thinly sliced a whole large red onion to make this easy pickled onion recipe. But two small red onions will also work for this recipe. The best way to chop the onions thinly would be to use a mandoline, food processor, or a shape knife. A good substitute for red onions would be white onions or yellow onions.
- Apple Cider Vinegar ~ Distilled white vinegar is most common in pickling recipes. I prefer the sweeter taste of apple cider vinegar. However, white vinegar, white wine vinegar, red wine vinegar, or rice vinegar will work for pickling onions with. The different combination of vinegar will make a different flavor brine, The best vinegar to use is your personal preference.
- Water~ is added to help dilute the flavor of the apple cider vinegar a bit. To get a milder flavor to your onions you could also par-blanch the onion in hot water before adding them to the mason jar.
- White sugar~ brings in a bit of sweetness to the brine. You could use a natural sweetener like raw honey, maple syrup, monk fruit, or coconut sugar.
- Sea Salt~ like in all recipes, salt brings out the delicious flavors of the pickled onions. Kosher salt will work as a replacement for the sea salt.
- Garlic Cloves~ this is optional, I like the flavor of garlic and feel it brings an irresistible extra dimension of flavor to the pickled onions.
- Peppercorns~ again this is optional but will add to the overall flavor of the onions.
How To Make Pickled Red Onions
The first step to making this quick pickle recipe is slicing the onions. It's best to slice the onions thinly, but you can slice them to whichever thickness you prefer. Again the type of onion used is up to you, I love using red onions. Once pickled, they maintain their crunchiness, as well as their vibrant red color.
The pickled onions will need to stored in an airtight container. The best option I find is using a 1-pint mason jar that has been sterilized.
Into the mason jar add the sliced red onion, since I was adding in peppercorns and a clove of garlic this is when I add those in. You can bring even more flavor to the pickled red onions. By adding in some mustard seeds, fennel seeds, cumin seeds, or fresh herbs like a bay leaf. Add a bit of spice by adding some red pepper flakes to the brine.
In a small saucepan add the vinegar you are using, water, sugar, and salt. Over medium heat, heat the mixture until the sugar has dissolved. This won't take long and you will want to make sure to stir the mixture constantly so it doesn't burn.
Allow the brine to cool slightly then pour the vinegar mixture over the red onions. Keep the pickled onions at room temperature until completely cooled. After the pickled onions have come to room temperature they will need to be kept in the refrigerator.
Answering Frequently Asked Questions
Pickled red onions will last refrigerated for up to 2-3 weeks in an airtight container.
Because there was air that was trapped under the red onions. Make sure to tap the jar on the counter to remove the air before placing the lid on the jar.
After all the red onions are gone and you are left with leftover brine you can reuse the pickling liquid up to 3 more times. Just make sure to have enough brine to cover the onions with.
This quick pickled onions recipe is a great way to add a different flavor to so many recipes. Try adding slices not only to burgers or sandwiches but to pork sandwiches or avocado toast.
Here are some more great homemade recipes that you may also enjoy:
- Quick Marinated Cucumber Salad Recipe
- Learn How To Make Homemade Croutons
- Learn How To Make Garlic Confit
- Simple Homemade Onion Soup Mix
Easy Recipe For Pickled Red Onions
Sweet tangy pickled red onions is the best way to give a dish a pop of flavor.
Ingredients
- 1 Large Red Onion
- ¾ Cups Apple Cider Vinegar
- ¼ Cups Water
- 1-2 Tablespoons White Sugar
- 1 Teaspoon Sea Salt
- 1 Large Garlic Clove optional
- ½ Teaspoon Peppercorns optional
Instructions
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Thinly slice the red onion with either a sharp knife, mandoline, or food processor.
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Into a mason jar add the thinly sliced onions, peppercorns, and garlic cloves that has the peel removed.
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Into the saucepan add the water, vinegar, sugar, and salt. Heat over medium heat until the sugar has dissolved, stir constantly. This will take approximately 1 minute.
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Let the brine cool slightly and pour over onions, remove any trapped air from the jar. This can be done by tapping the jar on the countertop until there are no more air bubbles coming up.
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Set aside and allow to cool completely at room temperature. Store in the refergerator.
Recipe Notes
My Creative Manner is not an expert in food borne illness nor are they a nutritionist. The nutrition value is calculated using an ingredients database. And should be looked at as an estimate.
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