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Sweet and tangy, these easy pickled red onions are an easy way to elevate your favorite dishes. Simple to make with no canning required, these refrigerator pickled onions are great for salads, tacos, sandwiches and so much more
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These pickled red onions are about to be your new favorite thing – I always have a jar ready to use in my fridge!!
They take minutes to make with just a few ingredients and are an easy way to add flavor to just about any dish! Their vibrant pink color look so pretty when served and their sweet and tangy flavors work wonderfully with fish and pork dishes. These pickled red onions taste amazing!
These are a seriously addictive condiment!
Why you will love this Pickled Red Onion recipe!
- Flavorful: The flavors from these onions are out of this world. Sweet, salty and tangy, you’ll be eating them straight out of the jar!
- Make ahead: These have a great shelf life. Be sure to make a big batch so that you have them on hand whenever you need.
- No canning: Unlike other pickled onion recipes, these quick pickles don’t require canning, meaning you can easily whip them up whenever you need them.
Ingredients
- Medium red onion: The red onion should be sliced very thinly for the best results.
- Salt: Pure sea salt or kosher salt is best to use for pickling.
- Sweetener: You can use either granulated cane sugar, maple syrup, agave or honey in the brine.
- White wine vinegar: The white vinegar adds a great tang and gives the red onion that classic pickled flavor. Alternatively, you could use apple cider vinegar, red wine vinegar or rice vinegar.
- Water: The water should be hot or warm for the brine. Don’t use just boiled.
- Optional ingredients: For more flavor, you can add black peppercorns, red pepper flakes, a clove of garlic, or fresh herbs (like thyme, rosemary, bay leaf, cumin seeds, fennel seeds, coriander seeds). You can also add a splash of lime juice.
How to make pickled red onions
- Slice the red onion as thin as you can. I use a mandoline.
- Stuff all the red onions in a small mason jar of your choice or in several smaller jars. A bowl will work too.
- In a measuring cup, combine vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling vinegar mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour at room temperature. After an hour, cover and store in the fridge for up to three to four weeks.
How long do they keep?
Once made, these pickled red onions can be kept in the fridge for up to 4 weeks, just make sure that the onions are fully submerged in the pickling liquid or they can turn bad. They can be enjoyed after and hour of sitting in the liquid, but the flavors will get stronger the longer that they sit.
Can you make this recipe with yellow or white onions?
Red onions have a nice mild flavor and I love the pink color that they turn. You can make this with yellow or white onions, but the flavor will be a little sharper and they will remain a neutral color. You can also use this pickling recipe for other veggies like cauliflower, carrots, beetroots and cucumber.
What do you serve them with?
These pickled red onions are a great condiment to serve with so many main meals. Add them to sandwiches, burgers, burritos, quesadillas, nachos, salads, tacos and charcuterie boards for some texture and flavor. You can even make use of the brine in cocktails! Try them with these favorite recipes:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Pickled Red Onions
- Slice the onions as thinly as you can. I find that a mandolin is the quickest and easiest way to do this.
- The water for the brine should be hot and not boiling.
- Use a big enough jar so that the onion is fully submerged in the liquid.
- Let the brine cool fully before sealing the jar and storing.
More Condiment Recipes
Pickled Red Onions
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INGREDIENTS
- 1 large red onion
- 1 tablespoon salt
- 1 tablespoon sugar or honey
- 1 cup white wine vinegar, rice vinegar or apple cider vinegar
- 1 cup warm or hot water
Optional:
- Black peppercorn
- 1 small clove of garlic, halved
INSTRUCTIONS
- Slice the red onion as thin as you can. I use a mandoline.
- Stuff all the red onions in the jar of your choice or in several smaller jars. A bowl will work too.
- In a measuring cup, combine vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour at room temperature. After an hour, cover and store in the fridge for up to three to four weeks.
TIPS & NOTES
- Slice the onions as thinly as you can. I find that a mandolin is the quickest and easiest way to do this.
- The water for the brine should be hot and not boiling.
- Use a big enough jar so that the onion is fully submerged in the liquid.
- Let the brine cool fully before sealing the jar and storing.
NUTRITION
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