How To Make Pickled Red Onions
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I’ve got the secret for adding a quick punch of flavor to your salads, bowls, and sandwiches! Pickled Red Onions! They’re tangy, crisp, and super easy to make. They’re also the best way to store an onion for weeks in the refrigerator.
I’ve been on the homemade pickled red onions train for…honestly, I don’t know how long! I can’t remember the last time I didn’t have a jar in the fridge. And after relentlessly tweaking this recipe for years, I’d say I got it down pat.
With only two main ingredients, this recipe is as simple as it gets. However, I’ve added a few optional ingredients that will take your onions to the next level.
What are pickled red onions?
Pickled red onions are red onion slices that have been pickled in vinegar. Pickling is a process that preserves the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
Pickling red onions transforms their original sharp taste and raw texture into a crave-worthy, tangy, and crisp condiment. It’s also an excellent way to store an onion when a recipe doesn’t call for the entire onion.
Tools You need for pickled red onions
Making pickled red onions doesn’t take much, but these three tools will make the process beyond easy:
- Mandoline – This is the ultimate game-changer! Slice your onions in literally no time.
- Cut-resistant gloves – Keep your fingers safe while using the mandolin.
- Glass storage jars – Use these to pickle the onions and store them in the refrigerator
Recipe FAQ’s
Making pickled red onions is super simple. Just slice your onion thin and let the slices soak in vinegar for 10 minutes. See recipe card before for more details!
Pickled Red Onions are very distinct in flavor and texture. While the texture is similar to their raw counterparts, once pickled, red onions take on a sweet and tangy flavor profile.
Pickled red onions can last up to 2 weeks in the refrigerator!
You don’t have to stick to the recipe 100%. In fact, I encourage you to try other variations! Experiment by using white vinegar, red wine vinegar, or apple cider vinegar instead. For more flavor, try adding bay leaves, red pepper flakes, or oregano.
Yes! Pickled red onions are considered healthy and no different than a red onion.
How to use pickled red onions
Honestly, pickled red onions can be used on just about anything. They enhance the flavor of almost any dish and can add a magnificent pop of color to burgers, rice bowls, or salads. They also go perfectly on just about any Mexican dish.
Here are some of my favorite recipes to add pickled red onions to!
If you tried this Pickled Red Onion recipe or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Pickled Red Onions Recipe
Ingredients
- 1.5 cups white vinegar
- 1 tbsp sugar
- 1 tsp salt
- 10 black peppercorns*
- 1 large red onion
Instructions
- Using a mandoline or very sharp knife, thinly slice the onion. Add the sliced onions to a 16-ounce jar.1 large red onion
- Add the vinegar, sugar, and salt to a small saucepan. Over medium heat, stir until the sugar and salt are dissolved.1.5 cups white vinegar, 1 tsp salt, 1 tbsp sugar
- Pour the heated vinegar mixture into the jar, over the onions. Then add the peppercorns. Let everything cool for 5 minutes before placing the top on the jar. You’ll have pickled onions in about 10 minutes! Store them in the refrigerator for up to 2 weeks.10 black peppercorns*
Video
Notes
- While you can use them after about 10 minutes, I find pickled onions to be best a few hours later.
- Make sure you’re using whole peppercorns, not ground pepper! If you don’t have them you can leave them out, it won’t make or break the recipe!
