Learn How to Make Pickled Onions at home with this incredibly easy recipe. These zesty pickled onions add a burst of flavor, a touch of crunch, and a beautiful pop of color to any dish, from tacos and sandwiches to salads and pizzas — and everything in between!
Table of Contents
What are Pickled Red Onions?
These pickled red onions are thinly sliced onions that have been soaked in a vinegar-based solution. This process not only preserves the onions but also transforms their flavor, creating an amazing balance of tanginess and subtle sweetness.
Originating from traditional preservation techniques, pickling has been a method to extend the shelf life of vegetables for centuries. Pickled red onions are particularly popular in Mexican and Central American cuisines, but you can also find them around the world. The pickling liquid typically includes vinegar, water, sugar, and salt, but you can also easily customize it with various spices and herbs!
Ingredients You Need
- Red Onion – Slice these thinly so they can easily absorb the pickling flavors.
- Apple Cider Vinegar or White Vinegar – Vinegar is a key ingredient when pickling and it also adds a tangy kick that balances the sweetness of the onions.
- Water – A bit of water helps dilute the vinegar.
- Granulated Sugar – We add just a touch of sugar to balance the tanginess with a hint of sweet goodness.
- Kosher Salt – Salt enhances all of the flavors and helps in the preservation process.
- Garlic Clove – This optional addition adds a savory depth to the pickling liquid.
- Black Peppercorns – While these are optional as well, we love that they add a subtle spice to the onions.
- Mustard Seeds – Also optional, these introduce a mild, earthy heat to the mix.
- Fresh Herbs – Fresh herbs like thyme or dill infuse the onions with an additional layer of flavor and fragrance.
How to Make Pickled Red Onions
- Slice the Onion. After peeling the onions, slice them thinly. You can leave them as rings or slice the rings in half.
- Prepare the Pickling Solution. Add the vinegar, water, sugar, and salt to a saucepan along with any of the optional spices, aromatics, or herbs.
- Combine with Onions. Once the sugar and salt dissolve completely, transfer the onions to a heatproof container. Then, pour the mixture over them, covering all the onions completely.
- Cool and Store. Keep the onions in the mixture on the counter until they come to room temperature. Then, place the lid on the jar or container and refrigerate.
- Serve. After a few hours, the onions should be ready to incorporate into all your favorite dishes!
Variations
- Jalapenos – For a spicy kick, slice some jalapenos and add them to the jar with the onions.
- Red Wine Vinegar – Swap out the apple cider vinegar for red wine vinegar for a unique flavor profile.
- Ginger – Thinly slice fresh ginger and add it to the pickling liquid for a zesty twist.
- Herbs – Experiment with other fresh herbs like rosemary or basil.
Can I Store Leftovers?
Yes, you can store pickled red onions in the refrigerator. The onions may become slightly softer over time, but they’ll still be just as delicious!
Refrigerate them in a sealed jar to keep them fresh for up to 2 weeks.
You could freeze pickled onions for up to 3 months, but once thawed they will not have the same crunchiness.
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Quick Pickled Onions Recipe
Ingredients
- 1 medium red onion thinly sliced
- 1/2 cup (120ml) apple cider vinegar (or white vinegar)
- 1 cup (240ml) water
- 1 Tablespoon (12g) granulated sugar
- 1 1/2 teaspoons (9g) kosher salt
- Optional: 1 garlic clove peeled and smashed
- Optional: 1/2 teaspoon black peppercorns
- Optional: 1/2 teaspoon mustard seeds
- Optional: 1-2 sprigs of fresh herbs such as thyme or dill
Instructions
- Peel and thinly slice the red onion into rings or half-moons, depending on your preference.1 medium red onion
- In a small saucepan, combine the vinegar, water, sugar, and salt. Add any optional seasonings like garlic, peppercorns, or mustard seeds.1/2 cup (120ml) apple cider vinegar (or white vinegar), 1 cup (240ml) water, 1 Tablespoon (12g) granulated sugar, 1 1/2 teaspoons (9g) kosher salt, Optional: 1 garlic clove, Optional: 1/2 teaspoon black peppercorns, Optional: 1/2 teaspoon mustard seeds, Optional: 1-2 sprigs of fresh herbs
- Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Place the sliced onions in a heatproof jar or container. Pour the hot pickling liquid over the onions, making sure they are fully submerged.
- Let the onions sit at room temperature for about 30 minutes. Once cooled, cover the jar and refrigerate. The onions will be ready to eat in about 1 hour, but they taste even better after sitting for a few hours or overnight.
- Use the pickled onions as a topping for tacos, sandwiches, salads, or any dish that could use a tangy, crunchy kick.
- Store the pickled onions in the refrigerator for up to 2 weeks.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these!
Have you pickled other veggies this way?
We haven’t!
Xo,
Alia & Radwa