pickled red onions close up

Pickled Red Onions Recipe: Quick and Easy Steps to Deliciousness

Making pickled red onions at home is one of my favorite ways to add a burst of flavor to just about any dish. With their tangy, sweet, and slightly crunchy character, they can transform simple meals into something special.

Pickled red onions are incredibly versatile and make the perfect topping for tacos, salads, deli sandwiches, burgers, and even chili.

The best part is that they are super easy to make. All you need are a few basic ingredients like red onions, vinegar, sugar, and salt. You can also get creative by adding herbs, spices, or even citrus to customize the flavor. In just a matter of minutes, you can have a tangy and colorful condiment ready to elevate your dishes.

I’ve found that a jar of pickled red onions never lasts long in my kitchen. They’re a must-have for any Mexican night, perfect for adding that extra zing to your tacos and enchiladas. If you haven’t tried pickling your own onions yet, you’re in for a real treat.

pickled red onions

The Best Pickled Red Onions

Jessica
Create delicious pickled red onions with ease! Simply slice a red onion, prepare a brine with vinegar, water, sugar, and salt, and let the onions soak in the mixture. Refrigerate for at least an hour, and enjoy a tangy topping for your favorite dishes.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment, Side Dish
Cuisine American, Mediterranean, Mexican, Middle Eastern
Servings 6 people

Ingredients
  

  • 1 large red onion thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns

Instructions
 

  • Prepare the Onions: Peel and thinly slice the red onion into rings or half-moons.
  • Make the Brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat.
  • Add Flavorings (Optional): If using, add the black peppercorns, red pepper flakes, garlic cloves, and bay leaf to the brine.
  • Pickle the Onions: Place the sliced onions into a clean jar or container. Pour the warm brine over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature.
  • Refrigerate: Once cooled, cover the jar or container and refrigerate for at least 1 hour before serving. For best results, let the onions pickle for at least 24 hours.
  • Serve and Enjoy: Use the pickled red onions as a tangy topping for tacos, salads, sandwiches, burgers, or any dish that could use a pop of flavor.
  • Storage: Store the pickled red onions in the refrigerator. They will keep well for up to 2 weeks.
Keyword Easy Pickling Recipe, Homemade Pickles, Pickled Red Onions, Quick Pickles, Tangy Toppings, Vinegar Pickles

Choosing the Right Ingredients

When making pickled red onions, the quality of your ingredients will greatly affect the final taste. Let’s take a closer look at the types of onions, types of vinegar, and additional flavorings needed to get the best results.

pickled red onions in a mason jar

Types of Onions

Using red onions is essential for pickling due to their mild flavor and vibrant color. They have a natural sweetness that balances well with vinegar. Make sure the onions are firm and without blemishes.

Yellow onions or white onions can be used, but they have a stronger bite and won’t give you that signature pink hue. Stick with red onions if you want the best visual and taste appeal.

Vinegar Selection

White vinegar is my go-to for this recipe. It offers a tangy flavor that enhances the natural sweetness of the red onions. You can also use apple cider vinegar if you want a sharper, more intense flavor.

Rice vinegar is another good option if you want a milder taste. I sometimes mix apple cider vinegar and white vinegar for a balanced flavor. The key is to pick a vinegar that you enjoy because it will be the backbone of your brine.

Additional Flavorings

Adding spices and herbs can elevate your pickled onions. I usually add peppercorns and sometimes coriander seeds for a peppery kick and slight citrus note.

Garlic cloves provide a subtle depth of flavor, while slices of jalapeño add a nice heat. You can experiment with spices like mustard seeds or herbs like thyme and rosemary.

Don’t forget to add sugar and salt to balance out the vinegar’s acidity. This combination enhances each ingredient’s unique contributions.

Preparing the Onions

A cutting board with sliced red onions, a bowl of vinegar, sugar, and spices, and a jar for pickling

To make the tastiest pickled red onions, you need to prepare them correctly. This involves slicing them the right way and sometimes blanching them to reduce their sharpness.

Slicing Techniques

When slicing onions for pickling, thin and even slices are key. I usually recommend using a mandoline slicer for this. It ensures uniform slices, making the onions pickle more evenly. Always handle the mandoline with care, using the guard to protect your hands.

If a mandoline isn’t available, a sharp kitchen knife can do the job. First, peel the onion and cut off both ends. Then, slice the onion in half from top to bottom. Lay each half flat side down and slice thinly.

Blanching Onions

Some people like to blanch the onions before pickling them.

I usually don’t. It’s totally up to you.

My suggestion, try at least once with and once without and decide for yourself.

Blanching can make the onions less pungent, creating a milder taste. To blanch the onions, bring a pot of water to a boil over medium heat.

Once boiling, add the sliced onions and let them sit in the hot water for about 30 seconds. This quick bath is enough to take the edge off the sharpness.

After blanching, immediately drain the onions and place them in a bowl of ice water. This ice bath stops the cooking process and keeps the onions crisp. After a minute or so, drain them again and pat dry with a clean towel.

Following these steps helps make sure the pickled red onions are flavorful and not too overpowering.

pickled red onions

Creating the Pickling Brine

The key to delicious pickled red onions is in the pickling brine. We’ll combine simple ingredients and heat them to create the perfect mix for our onions.

Combining the Ingredients

First, gather your ingredients. Typically, you’ll need vinegar, water, salt, and a sweetener such as sugar. You can use different types of vinegar, but I prefer white or apple cider vinegar for a balanced flavor.

Measure out the ingredients:

  • 1 cup vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar

Place these in a bowl or a measuring cup. You can also add spices like peppercorns or garlic cloves for extra flavor.

Heating the Mixture

Next, it’s time to heat the mixture. Pour the combined ingredients into a saucepan. Over medium-high heat, let the mixture come to a simmer.

Stir occasionally to ensure the sugar and salt dissolve completely. This should only take a few minutes.

If you’re short on time, you can use a microwave. Simply heat the mixture for about 60-90 seconds until the sugar and salt are dissolved.

Once the mixture is ready, it’s time to pour it over your onions, ensuring they are fully submerged in the brine. Let them cool to room temperature before sealing the jar. This step ensures the onions are perfectly pickled and flavorful.

Serving Suggestions

Pickled red onions add a burst of flavor to many dishes. They can enhance both everyday meals and more creative recipes.

Classic Pairings

Pickled red onions are perfect for salads. They add a tangy crunch that makes fresh greens more exciting. I love them in a simple potato salad too. The acidity balances out the creamy texture of the potatoes.

They’re also great on burgers and sandwiches. The vinegar sharpness cuts through rich flavors, making each bite interesting. Try them on a turkey sandwich or a classic cheeseburger for an extra zing.

And don’t forget about tacos and other Mexican dishes. Whether it’s fish tacos or a plate of nachos, the pickled onions add both color and zest.

Innovative Uses

For breakfast, try pickled red onions with eggs. They go well on a scrambled egg toast, or even a breakfast burrito. The tanginess wakes up your taste buds in the morning.

They’re also delightful in a grain bowl. Imagine quinoa or brown rice topped with roasted veggies, a protein, and some pickled red onions for a fresh twist. This can make even a simple grain bowl feel gourmet.

Another innovative idea is adding them to pizza. A few slices scattered on top after baking can elevate a classic Margherita or any homemade pizza.

Lastly, mix them into guacamole. The sharpness of the pickled onions complements the creamy avocado, creating a dip that’s far from ordinary.

Nutritional Information and Health Benefits

Pickled red onions are not just tasty; they’re also packed with health benefits.

Calories: Pickled red onions are low in calories, making them a great addition to any meal without adding too many extra calories to your diet.

Sodium: Depending on the recipe, these onions can contain varying levels of sodium. It’s important to enjoy them in moderation if you’re watching your salt intake.

Carbohydrates and Fiber: Red onions have a moderate amount of carbohydrates. They also provide essential dietary fiber, which aids in digestion.

Protein: While not a significant source of protein, pickled red onions can contribute a small amount to your daily intake but I wouldn’t consider it really.

Red onions are rich in vitamins and minerals like vitamin C and folate (vitamin B9). These nutrients support the immune system and improve cardiovascular health.

pickled onions on a white plate

Preservation and Storage Tips

To keep pickled red onions fresh, store them in the refrigerator.

Use an airtight container to prevent any unwanted odors from affecting the taste.

I prefer to use a mason jar because it seals tightly.

Make sure the onions are fully submerged in the brine. This keeps them crisp and flavorful.

Storage Duration

Pickled red onions usually last for about 2 to 3 weeks if stored properly.

I always check for any signs of spoilage like mold or an off smell.

Label Your Container

Write the date on a sticky note or piece of tape.

This helps me track how long they’ve been in the fridge.

Quick Tip

If the onions start to lose their crunch or color, it might be time to make a new batch.

If you bought too many onions and you don’t know what to do with them, you can try caramelize them.

Troubleshooting Common Issues

Sometimes, pickled red onions do not turn out as expected. Adjusting taste and texture, as well as fixing common mistakes, can help.

Adjusting Taste and Texture

Flavor: If your onions taste too salty or too sweet, adjust the ratio of salt and sugar in the brine. A small change can make a big difference.

Acidity: For onions that are too tangy, add more water to the brine. This can balance out the excessive vinegar taste.

Texture: If your onions are mushy, they might have been left in the brine for too long or the brine was too hot. Next time, make sure the brine is just simmering, not boiling, and limit soaking time.

Color: Keep your pickled onions vibrant by using red onions and avoid overcooking. Adding some beet slices can enhance the color without changing the flavor.

Fixing Common Pickling Mistakes

Brine Composition: Ensure you dissolve the sugar and salt completely in the hot brine. Undissolved granules can affect the flavor.

Crunchy Onions: If you want crunchier onions, pour the brine over the onions while it’s still hot but not boiling. Cold brining can keep them crisp too.

Uniform Slices: Slice onions evenly. Thinner slices pickle faster and more uniformly. A mandolin slicer can help achieve consistent slices.

Jar Sterilization: Always use clean, sterilized jars to prevent contamination. Simply washing jars in hot, soapy water and drying them thoroughly can do the trick.

Stick to these tips, and you’ll be able to troubleshoot and perfect your pickled red onions. Remember, practice makes perfect!

Frequently Asked Questions

How do I make sure my pickled red onions are sweet and tangy?

I use a mix of vinegar and sugar. This balance gives the onions a nice sweet and tangy taste.

Can I make pickled red onions quickly?

Yes, you can! The whole process takes about 15 minutes. The onions are ready to enjoy after a few hours in the fridge.

What’s the easiest way to slice onions for this recipe?

Using a mandoline is the easiest method. It slices the onions thinly and evenly, making them perfect for pickling.

Do I need any special equipment?

Not really. A glass jar with a lid, a small saucepan, and a mandoline are the main tools. If you don’t have a mandoline, a sharp knife works too.

How long do pickled red onions last?

They can last up to 2 weeks in the fridge. Just make sure to keep them in an airtight container.

What’s in the brine?

The brine usually contains vinegar, water, sugar, and salt. Some recipes add pepper flakes or honey for extra flavor.

Can I adjust the recipe to make it easier?

Yes, you can adjust the amount of sugar and salt to fit your taste. You can also simplify by just using vinegar, water, and a pinch of salt if you’re in a hurry.

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