Get ready to brighten up every meal with these irresistibly zesty Pickled Red Onions! This easy homemade condiment brings a vibrant pink hue and a punchy, tangy flavor that works on salads, tacos, sandwiches, burgers, and just about everything in between. All it takes is a handful of pantry staples, a few minutes of hands-on time, and you’ll have a jar of crave-worthy Pickled Red Onions ready to elevate your cooking all week long.
Ingredients You’ll Need
You won’t believe how just a few basic ingredients come together to make something so transformative! Each component is essential for creating those bold bursts of flavor and achieving that signature rosy color and crisp texture.
- Red onion: Thinly sliced for quick pickling and the prettiest magenta hue
- Apple cider vinegar: Adds brightness and a gentle tanginess that works perfectly with onions
- Water: Tames the sharpness of the vinegar and ensures a balanced brine
- Granulated sugar: Rounds out all the tartness and delivers a mild sweetness
- Kosher salt: Deepens flavor and draws out moisture from the onions for extra crunch
How to Make Pickled Red Onions
Step 1: Slice the Red Onion
Grab a sharp knife (or a trusty mandoline, if you have one) and slice your red onion as thinly as possible. The thinner the slices, the quicker they’ll soak up the pickling brine and transform into that lovely, crisp tangle of Pickled Red Onions. Transfer the slices to a clean glass jar—you want them layered so the brine can reach every piece.
Step 2: Prepare the Pickling Brine
Combine the apple cider vinegar, water, sugar, and kosher salt in a small saucepan. Heat the mixture gently over medium heat, stirring occasionally, just until the sugar and salt completely dissolve. This only takes about one or two minutes. The goal is to make a clear, aromatic brine that will work its magic on your onions.
Step 3: Pour the Brine Over the Onions
Pour the hot pickling brine straight over the onions in the jar, making sure they’re fully submerged. Use a clean utensil to press the onions down, if you need to. The hot liquid will start to soften them just enough, while also intensifying that color.
Step 4: Let Cool, Then Refrigerate
Allow your soon-to-be Pickled Red Onions to cool to room temperature right on the counter—this should take twenty to thirty minutes. Once cooled, pop the lid on the jar and move it to the refrigerator. Let the onions marinate for at least an hour before tasting for best flavor, though longer is always better!
How to Serve Pickled Red Onions
Garnishes
A sprinkle of Pickled Red Onions is the finishing touch your favorite dishes didn’t know they needed! Try scattering them over tacos, grain bowls, or even scrambled eggs for a major upgrade. Their vibrant color and tangy crunch turn the simplest plates into something truly special.
Side Dishes
Serve a little bowl of Pickled Red Onions alongside roasted meats, barbecue, or charcuterie boards. The acidity helps cut through rich dishes, making every bite feel lighter and more balanced. They’re also a classic partner for grilled cheese sandwiches or burgers—let the flavors mingle!
Creative Ways to Present
Don’t limit yourself to savory uses! Layer Pickled Red Onions into avocado toast, blend into herby dips, or even dice finely and add to creamy potato salad for a punch of flavor and color. You can also swirl them on top of pizza or fold them into omelets for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store your Pickled Red Onions in their original jar, tightly sealed, in the fridge. They keep perfectly for up to two weeks—though you’ll likely use them all long before then! The flavors deepen over time, so that last spoonful will be the boldest yet.
Freezing
Freezing Pickled Red Onions isn’t recommended, as the texture can become mushy and the onions lose their irresistible crunch. For freshest taste and crunch factor, stick to short-term fridge storage.
Reheating
No need to reheat—Pickled Red Onions are always served cold or at room temperature, straight from the jar. If you’re adding them to a hot dish, just spoon on top at the last moment to keep their bright bite.
FAQs
Can I use a different kind of vinegar?
Absolutely! While apple cider vinegar adds warmth and fruitiness, white wine vinegar or rice vinegar also work beautifully. Just keep in mind, each type of vinegar will subtly change the flavor and color of your Pickled Red Onions.
What if I don’t have kosher salt?
You can substitute with fine sea salt, but use a little less since it’s more concentrated than kosher salt. Table salt can be used in a pinch, though it has additives that may affect the clarity of your brine.
Can I add spices to the brine?
Definitely! Whole peppercorns, a smashed garlic clove, bay leaf, or even a few pepper flakes make fun flavor additions. Experiment to discover your favorite twists on Pickled Red Onions.
How long should I wait before eating them?
For best results, let the onions sit in the fridge for at least an hour after cooling. If you’re pressed for time, you can sample them sooner, but overnight pickling develops the best flavor and color.
Can I reuse the brine for another batch?
It’s best to make a fresh batch of brine for each round of Pickled Red Onions, since the acidity, salt, and sugar balance isn’t exact after the first use. Leftover brine can be used in tangy salad dressings or marinades, though!
Final Thoughts
If you’ve never made your own Pickled Red Onions, now’s your moment—the transformation is truly magical! Their addictive, crunchy tang has a way of making every meal brighter and more exciting. Give them a try and watch as they become your go-to secret for adding instant flavor and color to anything you make.
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Pickled Red Onions Recipe
- Total Time: 1 hour 7 minutes
- Yield: About 1 cup
- Diet: Vegan
Description
These quick pickled red onions are bright, tart, and crisp—an easy condiment that livens up tacos, salads, sandwiches, and more. A short and simple recipe, they’re ready in just over an hour and keep beautifully in the fridge for up to two weeks.
Ingredients
For the Onions
- 1 medium red onion, thinly sliced
For the Pickling Brine
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare the Onion: Thinly slice the red onion and place the slices in a clean glass jar that can hold at least 1 cup of liquid.
- Make the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Heat over medium, stirring occasionally, until the sugar and salt are fully dissolved—about 1–2 minutes. Remove from heat.
- Pour Brine over Onions: Carefully pour the warm pickling liquid over the sliced onions in the jar, making sure all the onions are submerged. Press down with a spoon if needed.
- Cool and Refrigerate: Let the jar cool to room temperature for 20–30 minutes. Once cooled, seal tightly and refrigerate. Let them pickle for at least 1 hour before using for best flavor.
- Storage: Keep pickled red onions sealed in the refrigerator. They will last up to 2 weeks, and the flavor continues to deepen over time.
Notes
- The onions will turn a vibrant pink as they pickle—don’t worry if they look pale at first.
- Add a pinch of spices (peppercorns, garlic, or chili flakes) to customize the flavor.
- Use a mandoline for quick, evenly thin slices.
- Double the recipe for larger gatherings or if you love adding them to everything!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: American