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Why I Love To Make Pickled Red Onions
If you know me, you’ll know that I’m a snacker. I love to open the fridge, pull out some type of dip or spread, and eat it with fresh cauliflower or broccoli. So it’s natural for me to love any type of pickled item that can be turned into a topping.
That’s exactly what these tangy, slightly sweet, and super delicious pickled red onions achieve!
These onions are as versatile as they are beautiful. Their bright pinkish-red color is a perfect way to dress up any recipe (such as tacos, lettuce salads, potato salad), but it’s the tangy flavor that makes me keep opening the jar. They’re slightly sweet from their natural flavor and some added sugar, but also a bit sharp from the vinegar-forward brine. As they sit, they soften, but stay nice and crunchy, just like you want them to be!
Here’s why you’ll love these, too:
- You only need 6 ingredients and a few minutes of prep time.
- These are quick pickles, so there’s no canning required, just a fridge.
- Adds instant flavor (and color) to sandwiches, tacos, salads, and more.
- Lasts for up to 2 months in the fridge.
Pickled Red Onions Ingredients
You only need 6 simple ingredients to make this pickle recipe:
- Red onions – Thinly sliced, these are the main component of this recipe. They have a sweet flavor and such beautiful color. You can use a white or yellow onion instead, but they’ll be stronger in flavor and not as sweet.
- Black peppercorns – They’re split between the two jars, adding some subtle spice and additional flavor.
- White vinegar and water – The two liquids that are necessary to create the signature tang for so many quick pickle brines.
- Kosher salt – Enhances flavor and helps preserve the onions.
- Granulated sugar – Adds just enough sweetness to complement the onion’s sweet and temper the brine.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pickled Red Onions
These pickled onions only take 3 simple steps:
Fill the jars – Pack the sliced onions and ½ tsp of peppercorns into each sterilized jar, leaving about ½ inch of headspace at the top.
Prepare the brine – In a small saucepan, combine the white vinegar, water, salt, and sugar. Stir to combine. Bring the mixture to a simmer over medium heat, stirring occasionally. Simmer for 3-4 minutes, until the salt and sugar dissolve.
Add the brine – Carefully pour the hot brine over the onions in each jar, making sure they are fully submerged. Add a lid to each jar and let them cool to room temperature. Once cooled, refrigerate the jars for at least 48 hours before using.
Serving & Storage
To serve – After 48 hours, the pickles should be ready to enjoy. Add these onions to anything that needs a punch of flavor and brightness! I love them on grilled meats, layered on sandwiches, added to grain bowls, or as a topping for tacos and nachos. They’re also delicious on a charcuterie board for a bit of acidity to balance out the meat and cheeses.
To store – Keep in a sealed jar in the refrigerator. The longer they sit, the more the flavor will develop and deepen. They’ll stay fresh for up to 2 months.
More Quick Pickle Recipes
- Sweet pickles – a deliciously sweet yet crisp pickle
- Pickled eggs – red beet eggs that you’ll love
- Quick pickled radishes – a delicious topping for so many things
- Pickled beets – a classic without the need for canning
- Pickled jalapeños – a bit of spice in pickle form
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Pickled Red Onions
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 2 large red onions peeled, cut in half, and sliced into ⅛-inch-thick slices
- 1 tsp black peppercorns
- 1 ½ cups water
- 1 ½ cups white vinegar
- 1 tbsp kosher salt
- 3 tbsp granulated sugar
Instructions
- Fill the jars: Pack half of the prepared onion and ½ tsp peppercorn into each sterilized jar, leaving ½-inch headspace.2 large red onions, 1 tsp black peppercorns
- Make the brine: In a small saucepan, combine the water, vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Then, remove the brine from the heat.1 ½ cups white vinegar, 1 ½ cups water, 1 tbsp kosher salt, 3 tbsp granulated sugar
- Add the brine: Immediately pour the hot brine over the onions in the prepared jars so that the brine covers the onions fully. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The onions will last at least 2 months in the refrigerator.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Made them twice, so easy and so good!
Clarifying: put the lid on right after pouring the brine or let it cool for any period of time at all before putting the lid on?
These picked red onions were so easy to make. I can’t wait to taste them in a few days. Thanks Kaleb!