Pickled Red Onions are a simple, tangy condiment that you'll want to always have on hand. They add a burst of flavor and vibrant color to almost any dish - from salads and bowls to sandwiches and tacos - instantly taking ordinary meals to the next level. This quick and easy recipe requires just five pantry staples and can be made in a few simple steps. Plus, they can be stored in your fridge for weeks, making them the perfect topping to keep around for whenever you need them.
You might think pickling vegetables is a time-consuming task, but it's actually one of the easiest things you can make. Simply combine a few ingredients into a jar, let it sit, and that's it! These vibrant red onions will quickly become a go-to addition to enhance the flavor and brightness of your meals with minimal effort.
This was inspired by our Homemade Pickles, and pairs wonderfully with our Avocado Toast with Poached Egg.
Why You'll Love This Recipe
- Instant flavor boost. Pickled red onions add the perfect tang to any meal, enhancing the flavor of everything from tacos to burgers. Just one taste and you'll understand why we have them in the fridge at all times!
- Simple and quick. This recipe takes just minutes to prepare and requires no special equipment, making it easy to whip up at a moment's notice.
- Long shelf life. Once made, these pickled onions last for weeks in the refrigerator, so you always have a fresh, flavorful condiment ready.
- Customizable. Adjust the amount of sugar or vinegar to suit your tastes. Add extra herbs or spices for a unique twist.
- Healthy and versatile. A great way to add flavor without the calories. Pickled onions are low in calories and add a punch of flavor to a variety of dishes.
- Cheaper than storebought. Fancy jars of pickled red onions at the store or farmer's market often cost $10-12! Save your money and make your own with this super simple quick pickled onions recipe.
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Ingredients and Substitutions
To make these quick and easy pickled red onions, you will need the following ingredients (see recipe card below for quantities):
- rice wine vinegar - This vinegar has a mild flavor that's perfect for pickling. You can substitute with other types of vinegar such as apple cider vinegar, white wine vinegar, or red wine vinegar, if needed.
- sugar - Adds the perfect sweetness to balance the tangy rice vinegar. You can also use a different sweetener such as honey, maple syrup, or agave syrup for a more natural alternative.
- salt - Essential for balancing the flavors and aiding in the pickling process.
- whole black peppercorns - Adds a subtle, earthy heat. You can substitute with a pinch of ground black pepper if preferred.
- water - Helps to dilute the vinegar and balance the flavors.
- red onion - Thinly sliced red onions are the star of this recipe, offering a sweet and slightly spicy flavor that becomes perfectly tangy when pickled. Choose fresh, firm onions and cut them evenly into thin slices. It's helpful to use a sharp chef's knife or a mandolin slicer to prep a bunch of sliced onions all at once.
Equipment
You will also need measuring cups and spoons, a large mason jar or a sealable container, a colander, and a small saucepan for boiling water.
Instructions
Combine ingredients.
In a large mason jar or sealable container, combine the vinegar, sugar, salt, and peppercorns, stirring until the sugar and salt dissolve.
Blanch the red onions.
Bring the water to a boil, then place the sliced red onions in a colander. Pour the boiling water over the onions to blanch them, softening their flavor.text
Add to the jar.
Transfer the blanched onions to the jar with the pickling liquid, seal the container.
Let it sit.
Let it sit for at least 30 minutes to allow the flavors to meld.
Serve.
Use the pickled onions to top your favorite salads, sandwiches, or tacos, and store the leftovers in the refrigerator for 3-4 weeks.
Top Tip: Let it Sit Longer
For an even more vibrant color and extra tang, let the pickled onions sit in the refrigerator for a few hours or overnight. The longer they sit, the more the flavors meld and intensify, resulting in a more flavorful and bold pickled onion. If you can, resist the urge to dive in right away - giving them extra time to absorb the pickling liquid will take your onions to the next level!
More Tips and Tricks
- Slice evenly. For perfect pickled onions, slice the red onion as thinly as possible. This will result in a better texture and faster pickling.
- Simplify your prep. Use the slicing attachment with your food processor or a mandolin for easy slicing.
- Stir the pickling liquid. Before adding the onions, give the liquid a quick stir to ensure the sugar and salt are fully dissolved.
- Adjust the sweetness. If you like your pickled onions a bit sweeter, add more sugar to taste.
- Make extra. You can easily double the recipe to make a larger batch that will last even longer in the fridge.
- Save the brine. Just like regular pickle juice, the flavorful brine can be used in marinades and salad dressings, too!
Recipe Variations
- Add garlic. Add 2-3 crushed garlic cloves to the jar for a garlicky twist on this classic recipe.
- Spicy kick. Add a small sliced chili pepper, a few slices of jalapeño peppers, or a pinch of red pepper flakes for a spicy version.
- Citrusy addition. Add a few slices of lemon or lime to the jar for a zesty citrus boost.
- Herbal twist. Add fresh herbs like thyme, rosemary, or dill to the jar for extra flavor and fragrance. A bay leaf or two also adds extra depth of flavor. A few coriander seeds or cumin seeds would add a nice aromatic note, too.
Storage
Once your pickled onions are ready, store them in a clean, airtight mason jar or a sealable container. They should be kept in the refrigerator, where they'll last for 3-4 weeks. The onions will continue to pickle in the jar, and their flavor will deepen over time. If you want to store them for a longer period, consider freezing the pickled onions. However, the texture may change slightly after freezing and thawing, so they're best enjoyed fresh or within a few weeks.
How to Serve
There are truly countless ways to use pickled red onions. They're the perfect topping for tacos or burritos for a tangy crunch, sandwiches or wraps to add a burst of flavor, fresh salads or grain bowls for a pop of color and zest, and grilled meats or vegetables for an extra flavor layer.
These are some of my favorite dishes to serve pickled red onions with:
FAQ
Pickled red onions are tangy, oniony, a little salty, and surprisingly sweet from the natural sweetness of the onions. They add a pop of color and a nice tangy flavor to balance the richness of smoked or roasted meats, cheeses, and more.
No, you don't need to cook the onions. Instead, you'll blanch them by pouring boiling water over them, which softens their sharpness and makes them more suitable for pickling. The blanching step is important to mellow the raw onion's bite and allow the pickling liquid to infuse better. This method preserves the crispness of the onions while still allowing them to absorb the flavorful brine.
Pickling onions can promote gut health by introducing beneficial probiotics into your digestive system, especially if the onions are fermented. To pickle for gut health, use a more traditional fermentation method by substituting vinegar with a saltwater brine. This process encourages natural bacteria growth, which is beneficial for your gut microbiome. Be sure to keep the pickled onions submerged in the brine to create the ideal environment for fermentation and probiotics to thrive.
Some common mistakes include not cutting the onions thin enough, which prevents the pickling liquid from properly soaking in, and not fully dissolving the sugar or salt in the liquid. Another mistake is not using enough vinegar or an improper vinegar-to-water ratio, which can result in bland or weakly pickled onions. Additionally, storing the onions too early, before they've had enough time to absorb the brine, can lead to underwhelming flavor. Make sure to follow the recipe for the best results.
The solution for pickling onions is typically a mixture of vinegar, water, salt, and sugar. You can also add spices like peppercorns, garlic, or herbs for additional flavor. The solution should be acidic enough to preserve the onions while adding a tangy, flavorful kick. Adjust the sugar and salt levels based on your taste preference, and use a high-quality vinegar like rice wine vinegar for the best results. This combination creates the perfect balance between tartness and sweetness.
Pickled red onions can be a healthy addition to your diet when enjoyed in moderation. They provide essential nutrients, such as antioxidants from the red onions, which help fight inflammation and support heart health. The vinegar used in pickling can help regulate blood sugar levels, and the fermentation process (if done) can introduce beneficial probiotics to promote gut health. However, keep in mind that they do contain sodium, so it's important to consume them in moderation as part of a balanced diet.
Pickled red onions are not necessarily fermented, but they can be if you use a saltwater brine instead of vinegar. Traditional pickling methods involve fermentation, where natural bacteria break down the sugars in the onions and produce beneficial probiotics. However, the quick pickling method most commonly used for red onions involves vinegar and heat, which preserves them but does not involve the fermentation process. If you're looking for fermented pickled onions, consider using a lacto-fermentation method instead.
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Recipe
Quick and Easy Pickled Red Onions
- Total Time: 35 minutes
- Yield: 2 cups
- Diet: Vegan
Description
Pickled Red Onions are a simple, tangy condiment that you'll want to always have on hand. They add a burst of flavor and vibrant color to almost any dish - from salads and bowls to sandwiches and tacos - instantly taking ordinary meals to the next level. This quick and easy recipe requires just five pantry staples and can be made in a few simple steps. Plus, they can be stored in your fridge for weeks, making them the perfect topping to keep around for whenever you need them.
Ingredients
- 1 ¼ cup rice wine vinegar
- 1 teaspoon sugar
- ¾ teaspoon salt
- 1 teaspoon whole black peppercorns
- 4 cups water
- 1 small red onion, thinly sliced
Instructions
- In a large mason jar or sealable container, combine the vinegar, sugar, salt, and peppercorns, stirring until the sugar and salt dissolve.
- In a medium saucepan, bring the water to a boil. Then place the sliced red onions in a colander and pour the boiling water over them to blanch them, softening their flavor.
- Transfer the blanched onions to the jar with the pickling liquid, seal the container, and let it sit for at least 30 minutes to allow the flavors to meld.
- Use the pickled onions to top your favorite salads, sandwiches, or tacos, and store the leftovers in the refrigerator for 3-4 weeks.
Notes
How to store: Once your pickled onions are ready, store them in a clean, airtight mason jar or a sealable container. They should be kept in the refrigerator, where they'll last for 3-4 weeks. The onions will continue to pickle in the jar, and their flavor will deepen over time. If you want to store them for a longer period, consider freezing the pickled onions. However, the texture may change slightly after freezing and thawing, so they're best enjoyed fresh or within a few weeks.
- Prep Time: 5 minutes
- Wait Time: 30 minutes
- Category: Condiment
- Method: Fermented
- Cuisine: American
Michelle Frank | Flipped-Out Food says
I so agree: pickled red onions are life-changing. They bring out complex flavors in many dishes in such an amazing way. I like that you add the peppercorns to your pickling liquid—that's brilliant!