Pickled Red Onions
Pickled red onions are a delicious garnish that elevates any savory dish. Thinly sliced red onions soak in a solution of vinegar, sugar, and spices for a tasty, tangy accompaniment.
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This time of year my garden is absolutely overflowing with everything!
Each year, I tell myself I will not plant so much.
And each year, I fail.
But that’s ok because it means that I get to do things like make pickled red onions with my abundance of veggies!
Why do you pickle onions?
In my case, I pickle them because I have so many and don’t want any to go to waste!
But you can also make them because they are a delicious addition to so many meals.
How to Use Pickled Red Onions
You can use them in so many different dishes!
We like them as:
- a topping for fish tacos
- to add something extra to egg or potato salads
- a topping for burgers
- an addition to sandwiches and green salads
Ingredients
To make them you’ll need:
- Red onion– A really large one
- Vinegar– Red wine
- Spices– Peppercorns, thinly sliced garlic cloves, and kosher salt
- Sugar– Granulated
How to Make
Making your own pickled red onions is pretty easy!
To do it, peel the onion.
Once the onion is peeled, cut it evenly in half from root to stem.
Then slice each half thinly into half moons.
When you have sliced all of the onions into thin slices, add the slices to a small, clean mason jar.
Then, add the remaining ingredients starting with the vinegar to a small pot set over high heat on the stove top.
Bring the mixture to a boil, stirring just until the sugar and salt have completely dissolved.
At this point, take the pot off the heat.
Carefully pour the hot brine into the mason jar over the sliced onions.
Close the jar, shake vigorously, then let the jar sit open on the counter for 1-2 hours, or until cooled to room temperature.
Refrigerate the jar for 2 hours before enjoying.
How long do pickled red onions last in the fridge?
You can keep the jar of onions tightly closed in the fridge for up to 3 weeks.
Can you freeze pickled red onions?
Yes!
Instead of putting them in a mason jar, transfer the room temperature pickled onions to a freezer safe airtight container.
You can freeze them for up to 3 months.
Tips and Tricks
- To make things quicker, safer and possibly more convenient, you can slice the onion using a mandolin for the thinnest, most even slices. After you’ve finished slicing the onion, cut the slices in half to create the half moons.
- Make sure the mason jar is cleaned and sterilized before adding the onions. Using a jar that hasn’t been sterilized beforehand risks bacteria and early spoilage.
- Be careful to avoid hot steam while stirring to dissolve the sugar and salt in the brine.
- If the onions aren’t completely covered, add just enough vinegar to the jar until they’re completely covered.
- After a couple hours the pickled onions will begin to soften and turn a pretty shade of pink. The taste will continue to improve as they age, although the onion color will fade.
- Recipe can be doubled or tripled and put into a larger mason jar.
- For best taste and texture, use the pickled onions within 2-3 weeks.
Other Easy Pickled Vegetables
Pickled red onions are delicious on almost any savory dish!
Make them and enjoy!
Looking for other pickled vegetable recipes?
Try these:
If you’ve tried these PICKLED RED ONIONS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pickled Red Onions
Ingredients
- 1 large red onion
- 3/4 cup red wine vinegar
- 1/2 tsp black peppercorns
- 3 garlic cloves thinly sliced
- 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
Instructions
- Peel the onion, then cut it evenly in half from root to stem, then slice each half thinly into half moons. Add all of the onion slices to a small, clean mason jar.1 large red onion
- Add the remaining ingredients, vinegar first, to a small pot set over high heat on the stove top. Bring the mixture to a boil, stirring just until the sugar and salt have completely dissolved. Remove the pot from heat, and set aside.3/4 cup red wine vinegar, 1/2 tsp black peppercorns, 3 garlic cloves, 1/2 tsp granulated sugar, 1/2 tsp kosher salt
- Carefully pour the hot brine into the mason jar over the slice onions. If the onions aren't completely covered, add just enough vinegar to the jar until they're completely covered.
- Close the jar, shake vigorously, then let the jar sit open on the counter for 1-2 hours, or until cooled to room temperature.
- Close the jar and refrigerate for 2 hours before enjoying.
Notes
- To make things quicker, safer and possibly more convenient, you can slice the onion using a mandolin for the thinnest, most even slices. After you've finished slicing the onion, cut the slices in half to create the half moons.
- Make sure the mason jar is cleaned and sterilized before adding the onions. Using a jar that hasn't been sterilized beforehand risks bacteria and early spoilage.
- Be careful to avoid hot steam while stirring to dissolve the sugar and salt in the brine.
- If the onions aren't completely covered, add just enough vinegar to the jar until they're completely covered.
- After a couple hours the pickled onions will begin to soften and turn a pretty shade of pink. The taste will continue to improve as they age, although the onion color will fade.
- Recipe can be doubled or tripled and put into a larger mason jar.
- For best taste and texture, use the pickled onions within 2-3 weeks.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
