Pickled Red Onions

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Pickled Red Onions: Tangy, Crisp, and Vibrant!

Add a burst of tangy flavor and beautiful color to almost any dish with these quick and easy Pickled Red Onions! These vibrant, crisp onions are the perfect topping for tacos, sandwiches, salads, burgers, and so much more. They’re incredibly simple to make and elevate the taste of your favorite meals with their refreshing zesty bite.

These pickled onions are a kitchen staple you’ll wonder how you lived without. The pickling process mellows the raw onion’s pungency while maintaining its delightful crunch, infusing it with a bright, savory, and slightly sweet flavor that perfectly complements a wide variety of cuisines.

Ingredients:

  • 1 large red onion, thinly sliced (using a mandoline is recommended for uniformity)
  • ½ cup apple cider vinegar (or white vinegar for a sharper taste)
  • 1 cup hot water (from the tap or kettle)
  • 1 tablespoon sugar (granulated)
  • 1 ½ teaspoons salt (kosher or fine sea salt)
  • 1 garlic clove, sliced (optional, for a subtle garlicky note)
  • ½ teaspoon black peppercorns (optional, for a hint of spice)
  • A few sprigs of fresh herbs (thyme, oregano, or dill) (optional, for aromatic complexity)
  • 1 small chili or a pinch of chili flakes (optional, for a touch of heat)

Equipment:

  • Sharp knife or mandoline
  • Heatproof bowl or measuring cup
  • Whisk or spoon
  • Clean glass jar (pint-sized or similar, with a lid)
  • Cutting board

Instructions:

  1. Prepare the Onion: Peel the red onion and slice it into very thin half-moons. A mandoline will give you the most consistent, paper-thin slices, which is ideal for quick pickling. If using a knife, slice as thinly as possible.
  2. Make the Brine: In a heatproof bowl or large measuring cup, combine the hot water, apple cider vinegar, sugar, and salt. Stir vigorously until the sugar and salt are completely dissolved. This forms your pickling brine.
  3. Pack the Jar: Place the thinly sliced onions into a clean glass jar. If you’re using any of the optional ingredients (garlic, herbs, peppercorns, or chili), add them in now, tucking them among the onion slices.
  4. Pour & Submerge: Carefully pour the hot brine over the onions in the jar, ensuring they are fully submerged. You might need to gently press down on the onions with a spoon or fork to keep them under the liquid.
  5. Quick Pickle & Chill: Let the jar sit at room temperature for 30 minutes. This allows the initial pickling to begin. After 30 minutes, seal the jar with its lid and transfer it to the refrigerator. The onions will be lightly pickled and ready to enjoy in just 1 hour, but their flavor will deepen and mellow significantly, tasting best after 24 hours of refrigeration.

Tips & Serving Suggestions:

  • Storage: Store the pickled red onions in an airtight container in the refrigerator for up to 2-3 weeks.
  • Uses: These pickled onions are incredibly versatile!
    • Tacos & Burritos: A must-have topping for any Mexican-inspired dish.
    • Sandwiches & Burgers: Adds a delicious zing and crunch.
    • Salads: A vibrant addition to green salads, grain bowls, or even potato salad.
    • Avocado Toast: Elevates simple avocado toast to gourmet status.
    • Eggs: Fantastic on scrambled eggs or omelets.
    • Grilled Meats: Cuts through the richness of grilled chicken, pork, or steak.
  • Customization: Don’t hesitate to experiment with different spices like coriander seeds, mustard seeds, or bay leaves for unique flavor profiles.
  • Temperature of Water: Using hot water helps to slightly soften the onions and dissolve the sugar and salt more quickly, accelerating the pickling process.

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