Why You’ll Love This Recipe
I love this recipe because it is incredibly simple, requires no special equipment, and delivers big flavor. The onions become pleasantly tangy while retaining a slight crunch, making them a versatile topping for countless meals. I also enjoy that they can be prepared ahead of time and stored in the refrigerator for whenever I need a quick flavor boost.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 garlic clove, smashed (optional)
- 1/2 teaspoon black peppercorns (optional)
Directions
- I place the thinly sliced red onions into a clean glass jar or heat-safe container.
- I combine the vinegar, water, sugar, and salt in a small saucepan.
- I heat the mixture over medium heat, stirring until the sugar and salt dissolve completely.
- I add the garlic and peppercorns if I am using them.
- I carefully pour the hot pickling liquid over the onions.
- I press the onions down so they are fully submerged in the liquid.
- I allow the mixture to cool to room temperature.
- I cover the jar and refrigerate for at least 1 hour before serving.
- I enjoy the onions once they have absorbed the tangy flavors.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- I add a few slices of jalapeño for a spicy kick.
- I use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.
- I include a bay leaf for extra aromatic depth.
- I add a pinch of red pepper flakes for additional heat.
- I mix in whole mustard seeds to create a more complex pickling brine.
Storage/Reheating
I store Pickled Red Onions in an airtight jar in the refrigerator for up to 3 weeks. The flavor often becomes more pronounced after a day or two of chilling.
Since Pickled Red Onions are served cold, reheating is unnecessary. I simply remove the amount I need from the jar and return the rest to the refrigerator.
FAQs
How long do Pickled Red Onions need to sit before eating?
I find that they are ready after about 1 hour, but I prefer letting them sit overnight for even better flavor.
Can I use another type of onion?
Yes, I can use white onions, yellow onions, or sweet onions, although red onions provide the most vibrant color and classic flavor.
Why are my pickled onions bright pink?
The natural pigments in red onions react with the vinegar, creating the beautiful pink color that I love.
Do I need to sterilize the jar?
For refrigerator pickles, I simply use a thoroughly cleaned jar. Sterilization is not usually necessary since I store them in the refrigerator.
What dishes pair well with Pickled Red Onions?
I enjoy adding them to tacos, burgers, sandwiches, grain bowls, salads, grilled meats, and roasted vegetables for a tangy burst of flavor.
Conclusion
I love making Pickled Red Onions because they are quick, colorful, and packed with bright flavor. Their crisp texture and tangy taste make them a versatile condiment that complements countless dishes. Whether I use them to top tacos, sandwiches, or salads, they always add a refreshing and flavorful finishing touch.
PrintPickled Red Onions
Pickled Red Onions are a bright, tangy, and crunchy condiment that adds vibrant flavor to tacos, sandwiches, salads, grain bowls, and more. Quick to prepare and easy to store, they provide a refreshing burst of flavor with every bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 garlic clove, smashed (optional)
- 1/2 teaspoon black peppercorns (optional)
Instructions
- Place the thinly sliced red onions into a clean glass jar or heat-safe container.
- Combine the vinegar, water, sugar, and salt in a small saucepan.
- Heat over medium heat, stirring until the sugar and salt dissolve completely.
- Add the garlic and peppercorns if using.
- Carefully pour the hot pickling liquid over the onions.
- Press the onions down so they are fully submerged in the liquid.
- Allow the mixture to cool to room temperature.
- Cover the jar and refrigerate for at least 1 hour before serving.
- Serve once the onions have absorbed the tangy flavors.
Notes
- Add sliced jalapeño for a spicy variation.
- Use apple cider vinegar for a slightly sweeter flavor.
- Add a bay leaf for extra aromatic depth.
- Mix in mustard seeds or red pepper flakes for additional complexity.
- Store in the refrigerator for up to 3 weeks. Flavor improves after a day or two.
Nutrition
- Serving Size: 1 serving
- Calories: 15 kcal
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg
