These pickled red onions are as flavorful as they are easy! This easy pickled red onion recipe is the perfect topping to almost any dish!
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 red 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 red onions, time to prepare the pickling liquid. I use a combination of red wine vinegar and apple cider vinegar. The apple cider vinegar gives it a nice tangy flavor. In addition to the vinegars, I use: filtered water, kosher salt, maple syrup (instead of granulated sugar), and black pepper corns.
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. Caution: with all the vinegar, your kitchen may smell a bit vinegar’y for a bit (light a candle).
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 minimum an hour to pickle and cool.
Once the red onions 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!
Recipes to use pickled red onions on:
Storing Pickled Vegetables
You want to store the pickled onions in a mason jar or something similar that is sealed. 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.
- 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 (see note #1).
- 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 heatproof mason jar, add in the sliced red 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.
- Be very careful when using a mandoline, use either the guard included or utilize cut resistant gloves (see below in recommended products)
- 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
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Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*