How To Make Pickled Red Onions
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Pickled Red Onions are tangy and crisp, and the best way to store an onion for weeks in the refrigerator! Quick pickled onions make great salad, rice bowl or taco toppers.
Easy Pickled Red Onions Recipe
Are you a big fan of pickled onions in restaurants but unsure of how to make them at home? Yes? Good. Then this recipe is for YOU!
Also good news it’s quick and easy!
There are 2 key ingredients and 3 ingredients to make these pickled onions extra tasty. You can’t make pickled onions without onions and vinegar. The sugar, thyme, and garlic add extra flavor to make them the most delicious!
If you don’t know what pickled onions are yet, you sure will by the time you’re finished reading this post!
Pickled onions are an excellent way to store an onion when a recipe doesn’t call for the entire onion.
What are pickled red onions?
Pickling is a process that preserves the lifespan of food by either anaerobic fermentation in brine or an immersion in vinegar. Pickling red onions transforms their original sharp taste and raw texture to a crave-worthy, tangy and crisp condiment.
How to make pickled red onions
You can whip up a quick batch of pickled red onions in less than 30 minutes! To make these quick pickled red onions:
- Bring the pickling liquid to a boil. Combine the white wine vinegar and sugar in a saucepan, and bring it to a boil over medium-high heat.
- Thinly slice the onion. While you’re waiting for the vinegar to come to a boil, thinly slice the red onion and garlic. Then add the onion slivers to a mason jar with some fresh thyme sprigs.
- Combine. Pour the hot vinegar mixture over the sliced onions in the glass jar.
- Pickle. Let the onions cool for about 30 minutes to room temperature with the lid on.
- Serve or store. You can serve them immediately or keep them in the refrigerator for up to 2 weeks.
Other ingredients for pickled onions
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 peppercorns, pickling salt, bay leaves, red pepper flakes, or oregano.
Whatever ingredients you decide to add, the flavor will continue to increase as they marinate in the pickling liquid.
How to use pickled red onions
I’ve always loved pickled red onions….or pickled anything really. They enhance the flavor of almost any dish and can add a magnificent pop of color to burgers, rice bowls, or salads. They go perfectly on just about any Mexican dish, like these Slow Cooker Pulled Pork Tacos.
Tools you need for this recipe
These are a few of my favorite things to make and store my favorite condiment:
These pickled red onions are so quick and easy you’ll wonder why you didn’t start making them at home sooner! You can store them in the refrigerator for up to 2 weeks.
WANT TO TRY THIS PICKLED RED ONIONS RECIPE?
PIN IT to your condiments recipes or onion recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see what you’ve made! Leave a comment or recipe rating below and let me know what you think, too!
Pickled Red Onions
Ingredients
- 2.5 cups white wine vinegar
- 1/4 cup cane sugar
- 1 large red onion, very thinly sliced
- 2 garlic cloves, peeled and smashed
- fresh thyme sprigs, optional
Instructions
- Combine the vinegar and sugar in a saucepan, stir until the sugar has dissolved, and bring to a boil.
- Add the sliced onions, smashed garlic, and vinegar to a glass jar with the fresh thyme sprigs (if using). Let them cool to room temperature for about 30 minutes. Store it in the refrigerator for up to 2 weeks.
Video
Notes
- Adding thyme and garlic increases flavor, but is not necessary.
- Pickled onions can be served as soon as they are cool, but best results are seen when making them a day in advance.
