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    Home Ā» Side Dishes Ā» Pickled Red Onions

    Pickled Red Onions

    April 29, 2019

    134778 shares
    Jump to Recipe Print Recipe

    These pickled red onions are as flavorful as they are easy to make! This easy pickled red onion recipe uses apple cider vinegar, red wine vinegar, and a few ingredients to punch up the flavor. They are the perfect topping to so many dishes and even delicious straight out of the jar.

    Jar full of pickled red onions with a fork lifting onions out of the top

    What are pickled onions?

    Just like with other pickled recipes, pickled onions are stored in a solution of vinegar and salt. The result is soft and flavorful pickles that you can use as toppings for salad or sandwiches.

    Why this recipe works

    overhead shot of open clear jar with pickled red onion inside

    Pickling red onions are an easy way to amp up the flavor of onions and make a delicious accompaniment to your dishes. By creating a brine of vinegars, spices, and aromatics, the onions absorb these ingredients and take on a beautiful color and zippy kick.

    Best type of onions to pickle

    You want to use an onion that will have the boldest flavor. That’s why I prefer to slice and pickle red onions. They are both bold and slightly sweet.

    Plus, when they are in the jar, they have the prettiest color too.

    Slicing red onions

    peeling and slicing a red onion on a cutting board

    To prep your red onion, cut off the stem and root. Peel off the skin and outer layer if it is damaged. Place the red onion on the flat end you cut off and slice evenly down the middle.

    slicing an onion using a mandoline on a cutting board

    When making pickled red onions, you want thin, uniform sliced half-moons. The easiest way to do this is with a mandoline, but you can also use a chef’s knife and be precise with your slices.

    Note: If you use a mandoline, use the guard or a cutting glove for safety and protection.

    Best ingredients to add to pickled onions

    sliced hot peppers and garlic on cutting board

    In addition to the red onion, I like to add garlic and a spicy pepper (jalapeƱo or serrano). This gives the pickled red onion an extra depth of flavor and some heat.

    If you do not have fresh peppers, you can use crushed red pepper flakes as well.

    What is in the pickling brine?

    sliced onion, pepper, and garlic in a glass jar

    For the red onion pickling liquid, I used a combination of red wine vinegar and apple cider vinegar. The apple cider vinegar gives it a nice tangy flavor.

    Vinegar tip:

    If you don’t have apple cider vinegar, either use red wine vinegar or simply white vinegar.

    In addition to the vinegars, I used:

    • Filtered water
    • Kosher salt
    • Maple syrup (instead of granulated sugar)
    • Black peppercorns

    You can leave the maple syrup out if you don’t want to eat added sugar. I like how it adds a sweet undertone, but it is completely optional.

    How-to prepare the brine

    sliced red onions in a glass jar with brine poured inside.

    Heat the brine ingredients in a saucepan. The point of heating the pickling liquid on the stove is to melt the salt/sugar into one cohesive liquid.

    If you are low on time, you can also accomplish this in the microwave.

    Note: With all the vinegar, your kitchen may smell a bit vinegary for a bit (light a candle).

    Pickling the onion

    overhead photo of clear jar with pickled red onions and sliced garlic
    • Once your pickling brine is ready, CAREFULLY pour it into the jar with your red onions inside.
    • Seal the jar, give it a good shake, and place it in the refrigerator for an hour minimum to pickle and cool.

    Note: The liquid may not fully cover the onions, but they will settle and submerge into the liquid as they pickle. If there is a large discrepancy, you can add additional apple cider vinegar.

    How-to use pickled onions

    glass jar with a fork lifting pickled red onions out of the jar

    Once the red onions are done pickling, you are left with delicious, tangy, crunchy pickled red onions! They go great on top of so many dishes, on cheese boards, or even on their own!

    Use them on top of your favorite tacos. Add them as a tangy topping on your avocado toast, place them on top of hot dogs, or mix them into your chopped salad.

    Recipes to use pickled red onions on:

    • Carne Asada Tacos
    • Blue Cheese Burgers
    • Spicy Shrimp Tacos
    overhead shot of avocado toast on a grey plate
    glass jar of pickled red onions on a white cloth

    Storing pickled vegetables

    You want to store the pickled onions in a mason jar or something similar that is tightly sealed. If the liquid is all the way to the top, place wax paper or plastic wrap and then the metal cap, so the metal does not rust.

    The onions get better the longer they pickle in the fridge! However, they don’t last as long as store-bought pickled onions because they don’t have any preservatives in them.

    Keep for up to 2-3 weeks. If they are no longer crunchy or have an odor, discard them.

    glass jar of pickled red onions on a white cloth

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    glass jar with a fork lifting pickled red onions out of the jar

    Pickled Red Onions

    These pickled red onions are as flavorful as they are easy! This easy pickled red onion recipe with apple cider vinegar, red wine vinegar, and a few ingredients to punch up the flavor. The perfect topping to so many dishes and even delicious straight out of the jar. You should have a jar of these easy pickled red onions in your fridge at all times!
    4.65 from 59 votes
    Print Pin Rate
    Course: Vegetarian
    Cuisine: American
    Keyword: pickled onion, pickled red onions, pickling, red onion
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Inactive Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 2 cups
    Calories: 71kcal
    Author: Stephanie

    Equipment

    • Ball Regular Mouth Mason Jars with Lids and Bands, 16-Ounces (4-Pack)
    • Mandoline
    • Cut Resistant GlovesĀ 
    • All-Clad NS1 Nonstick Induction Saucepan
    Prevent your screen from going dark

    Ingredients

    • 1 large red onion
    • 2 cloves garlic peeled and thinly sliced
    • ā…“ cup red wine vinegar
    • ¼ cup apple cider vinegar
    • ½ cup filtered water
    • 1 tablespoon maple syrup
    • 1 ½ teaspoons Kosher salt
    • ā…› teaspoon allspice
    • 6 black peppercorns
    • 1 tablespoon sliced jalapeƱo/serrano for heat or ½ teaspoon crushed red pepper flakes

    Instructions

    • Cut the stem and roots off of the red onion. Peel off the outer skin and any damaged layers. Place the onion on the cut flat side and cut the red onion in half. Thinly slice into half moons using either a knife or carefully using a mandoline (see note #1).
    • In a small saucepan over medium heat, add the red wine vinegar, apple cider vinegar, water, maple syrup, kosher salt, all spice, and peppercorns. Stir and allow to heat through until the salt has dissolved, about 8-10 minutes. If you are in a rush, you can microwave the liquid in a heat safe container for 3-4 minutes, pausing to stir until salt is dissolved.
    • Once your pickling brine is ready, carefully pour into the jar with your red onions inside. Seal the jar, give it a good shake, and place in the refrigerator for minimum an hour to pickle and cool. Note: the liquid may not fully cover the onions, they will settle and submerge into the liquid as they pickle. If there is a large discrepancy, you can add additional apple cider vinegar.
    • You want to store the pickled onions in a mason jar or something similar that is tightly sealed. If the liquid is all the way to the top, place wax paper or plastic wrap and then the metal cap so the metal does not rust. The onions get better the longer they pickle in the fridge! Keep for up to 2-3 weeks. If they are no longer crunchy or have an odor, discard.

    Notes

    1. Be very careful when using a mandoline, use either the guard included or utilize cut resistant gloves (see below in recommended products)
    2. Maple syrup is a sugar substitute, you can use granulated sugar if desired
    3. Caution: with all the vinegar, your kitchen may smell a bit vinegar’y for a bit (light a candle)

    Nutrition

    Calories: 71kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1756mg | Potassium: 176mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 0.5mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Instant Pot Mexican Shredded Chicken
    Carne Asada Tacos »
    134778 shares

    Originally Published: April 29, 2019 Post Updated: November 15, 2022 Filed Under: Appetizer, Dairy Free, Favorites, Gluten-Free, Low Carb, Recipes, Side Dishes, Spring Delights, Summer, Vegan, Vegetarian Tagged With: garlic, Onions, Serrano Peppers

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    Reader Interactions

    Comments

    1. Michele

      March 12, 2023 at 7:11 pm

      5 stars
      Delicious! I added other veggiesšŸ‘šŸ¼

      Reply
    2. Kathy Olson

      September 05, 2022 at 10:33 am

      This was so easy to make and fabulous. Will make again. Only used 1/2 of the large onion.

      Reply
    3. Katie

      November 01, 2021 at 1:31 pm

      Hi! If you use all the onions, can you reuse the liquid and add fresh onion? thank you!

      Reply
      • Stephanie

        November 01, 2021 at 1:59 pm

        Hi Katie I wouldn’t re-use the pickling liquid because the volume has changed and the next pickles won’t be as flavorful since the other onions absorbed it

        Reply
      • Shirley

        March 06, 2023 at 10:45 am

        I don’t like crunchy veg— could you cook the onions in microwave until soft and then pickle them?

        Reply
        • Stephanie

          March 06, 2023 at 10:55 am

          Hi Shirley, unfortunately I have not tried that method so I cannot speak to how the flavor will turn out and if they will pickle once soft. If you slice them thin enough, the pickling liquid will soften them and they won’t be as crunchy, maybe try doing that.

          Reply
    4. Brenda

      May 06, 2021 at 12:39 pm

      What do I do with the garlic?

      Reply
      • Stephanie

        May 06, 2021 at 12:48 pm

        Hi Brenda, thinly slice the garlic and add it in with the onions.

        Reply
    5. D. Smith

      July 18, 2020 at 4:24 pm

      These sound good (and the many different ways to make them) however I would have to avoid the sugar. I’m sure they’ll taste just as good without it.

      I LOVE allspice (my paternal gramma was Swedish and they used allspice and nutmeg in everything, especially on meats). I think my husband will love these. Thanks so much for the recipe. I have an old old recipe for these which, of course, doesn’t use red wine vinegar, but it uses a combo of white and apple cider vinegar.

      Reply
    6. Dawn

      March 14, 2020 at 11:36 pm

      I’m making them right now!! Can’t wait to try them on avocado toast. I put a cardamom pod in the pickling liquid as well

      Reply
    7. Sabrina

      December 01, 2019 at 10:16 am

      Do you leave the onions in liquid when there done pickling. Or remove liquid and refrigerate.

      Reply
      • Stephanie

        December 01, 2019 at 10:17 am

        Hi Sabrina, you leave them in the liquid. This enhances the flavor as they sit in it.

        Reply
    8. Holly

      October 08, 2019 at 2:50 pm

      Just made my first batch with this recipe and am sooo excited to taste it! I used honey instead of sugar or maple syrup, hope I didn’t mess it up.

      Reply
      • Stephanie

        October 08, 2019 at 3:19 pm

        I’m so excited for them to be ready and for you to try! Yes the honey should be fine, I use honey as a sugar substitute all the time.

        Reply
    9. Dianne Churcher

      October 02, 2019 at 4:44 pm

      Hi Stephanie,
      I cannot tell whether to use the 1/2 onion, or the whole onion after cutting in half. Look forward to making these onions.
      Thank you,
      Dianne

      Reply
      • Stephanie

        October 02, 2019 at 4:46 pm

        Hi Dianne! You’re going to use a whole onion. Cut it in half, peel the skin off, then proceed to thinly slice šŸ™‚

        Reply
    10. Alexa

      September 22, 2019 at 3:28 pm

      I don’t have allspice is there anything I should replace it with or just omit it?

      Reply
      • Stephanie

        September 22, 2019 at 3:31 pm

        Hi Alexa, if you do 1/2 tsp cinnamon, 1/2 tap ground cloves, and a pinch of nutmeg it can substitute. If you don’t have cloves, just do 1/4 tsp cinnamon and a pinch of nutmeg.

        Reply
        • Brie

          March 09, 2022 at 5:20 pm

          Are these measurements correct? To substitute 1/8tsp allspice we use 1tsp total of cinnamon and cloves plus a pinch of nutmeg?

          Reply
          • Stephanie

            March 09, 2022 at 10:57 pm

            Hi Brie, that’s just the ratio I use to make my own allspice blend, but it will make more than what this recipe calls for. You can halve those ingredients so you do not have as much.

            Reply
    11. jana

      September 20, 2019 at 6:55 pm

      5 stars
      I love these onions they are delicious and we used them with a lot of sandwiches

      Reply
    12. Andrew

      September 20, 2019 at 8:16 am

      5 stars
      Love these pickled onions!! Not only do I eat them on these tacos but basically are good one any meal.
      Always have two jars in the fridge!! They are a must make!

      Reply
    13. Phil

      July 08, 2019 at 2:46 pm

      5 stars
      Made the recipe as listed last night. Had the onions on a roast beef sandwich today. Yummy! Sometimes raw red onions are a bit much on a salad or sandwich, but pickled onions are my new found fav. Thanks.

      Reply
      • Stephanie

        July 08, 2019 at 4:15 pm

        I’m so glad you enjoyed them Phil! I love putting them on sandwiches!

        Reply
    14. bkiddo

      July 04, 2019 at 4:54 pm

      I’m making this right now, can’t wait!

      Reply
      • Stephanie

        July 04, 2019 at 5:23 pm

        Yay!! So excited, let me know how it turns out!

        Reply
    15. Mary

      June 19, 2019 at 10:25 pm

      Can these be sealed in a hot water bath for long-term storage.

      Reply
      • Stephanie

        June 19, 2019 at 10:33 pm

        Hi Mary! I haven’t sealed anything with a hot water bath personally, but as long as you do it properly/safely it should work for this recipe!

        Reply
    16. Maureen Wadsworth

      May 05, 2019 at 1:06 pm

      5 stars
      I have not made this recipe yet but I was wondering if traditional pickling spice would be good too. Also how long will these keep? Do they stay crunchy for more than a day? I was thinking of making some batches as gifts for Christmas. Will they go bad in a month or get soggy? Also do beans and cauliflower pickle enough in just 2 hours? Will they keep for a month as well without going bad or losing their crunch?

      Reply
      • Stephanie

        May 05, 2019 at 1:18 pm

        Hi Maureen, I have not tried it with pickling spice so I can’t speak to how it will turn out. If you use it in place of the all spice and peppercorns, I think it would be good. I keep/use them within a month (stored in the refrigerator). Lastly, I have not tried this recipe with beans or cauliflower, but due to them being larger in mass I would think they would need probably 24 hours before being pickled enough. For color purposes, I would use white wine vinegar instead of red wine for the cauliflower and beans. Hope this helps!

        Reply
    17. Jo Thrasher • Jo Eats

      April 29, 2019 at 1:25 pm

      5 stars
      I am on a pickling rampage lately. I can never get enough of these though – always in the fridge.

      Reply
      • Stephanie

        April 30, 2019 at 8:27 am

        I agree! Pickling is so underrated! Such a good thing to have on hand at all times

        Reply

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