Pickled Red Onions

5 from 1 vote

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.

Prep Time10

Total Time10

Course: Appetizer, Condiment, Snack

Cuisine: American, Southern

Servings: cups

Calories: 66kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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