These pickled red onions are so addicting, be prepared to eat them straight out of the jar!
Pickling is so underrated. Most of us love pickles which are in fact pickled cucumbers, but have you ever tried pickled red onions? These thinly sliced onions are perfect for topping some of your favorite dishes.
Pickling starts with picking your vegetable to pickle. Red onion is probably the second most common, but you can pickle just about any vegetable: green beans, carrots, jalapeños, cauliflower, the list goes on! For the red onion we are going to cut it into half moon slices.
The easiest way to do this is with a mandoline, but please don’t shave your finger off at my expense. Exercise extreme care and use the guard, or you can just thinly slice using a knife.
Preparing the pickling liquid
Once you have sliced your onions, time to move onto the pickling liquids. I use a combination of red wine vinegar and apple cider vinegar. The apple cider vinegar gives it a nice tangy flavor, if you aren’t a fan you can use all red wine vinegar. In addition to the vinegars, I use: filtered water, kosher salt, maple syrup (instead of granulated sugar), and black pepper corns.
The point of warming it 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. Caution: with all the vinegar your kitchen may smell a bit vinegar’y for a bit.
Pickling the onion
Once your pickling liquid is complete, CAREFULLY pour into a jar with your red onions inside. You can add extras such as sliced garlic, crushed red pepper flakes or sliced jalapeños (for some heat). I used sliced garlic and crushed red pepper flakes. Seal the jar, give it a good shake, and place in the refrigerator for an hour to pickle and cool.
Once they are done pickling, you are left with delicious, tangy, crunchy pickled red onions! You can top anything your mind dreams of with these and as I said before, they are so good you’ll even enjoy them on their own!
Use them on:
Storing Pickled Vegetables
You want to store the pickled onions in a mason jar or something similar. Do not store in metal containers, the vinegar will react with the metal. The onions get better the longer they pickle in the fridge! Keep for up to a few weeks. If they are no longer crunchy, discard.
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These tangy pickled red onions are the perfect topping to your dishes. So good you’ll be eating them straight out of the jar!
- 1 large red onion, cut in half and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1/3 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup filtered water
- 1 tbsp maple syrup
- 1 1/2 tsp kosher salt
- 1/8 tsp all spice
- 6 black peppercorns
- Optional: 1/2 tsp crushed red pepper flakes or sliced jalapeño for heat
- Peel and cut the red onion in half. Thinly slice into half moons using either a knife or carefully using a mandoline.
- In a small saucepan over medium/low 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.
- In a sealable mason jar, add the sliced onions, sliced garlic, and optional red pepper flakes. Carefully pour in the pickling liquid (I transferred it to a measuring cup before pouring for safety and less mess). Seal the jar and give it a good shake. Place in the refrigerator and allow to chill/pickle for an hour before enjoying.
- Prep time includes: prepping onions/garlic and the 1 hour pickling in the refrigerator.
- Maple syrup is a sugar substitute, you can use regular sugar if desired
- In a rush? You can microwave the water and dissolve the salt/sugar in there instead of using the stovetop method
- Method: Pickling
Keywords: pickled red onions, pickling, red onion, pickled onion