A batch of quick-pickled red onions can be made with just about any variety of vinegar sitting in your pantry and is ready to eat in just a few minutes.
Pickled red onions hold a hidden superpower in the condiment world where they morph in flavor from being sweet like ketchup to tangy like mustard. I love the contrasting sweet crunch and punch of flavor they bring to a variety of savory dishes, like meatball sandwiches, burgers, sausages, and hot dogs. They’re especially perfect for topping Mexican dishes (especially nachos, burritos, quesadillas, tostadas, and fish tacos), salads, avocado toast, grain or rice bowls and so much more. Unlike raw onions, pickled red onions are more mellow in taste, with the yin-yang of sour and sweet, while still carrying some of that signature onion heat. They will become more flavorful the longer they steep in the fridge, but they’re also easy to make on a whim because they’re ready to eat in minutes.
What’s In Pickled Onions
You only need a few basic pantry staples to make this pickled red onions recipe. Here’s what you’ll need:
- Medium red onion
- Apple cider vinegar
- White vinegar
- Sugar
- Kosher salt
- Hot water
The Best Onions for Pickled Onions
The ruby purplish-red skin of red onions is the traditional favorite choice for pickled onions. Due to their mild flavor, red onions quickly transform in this vinegar and water bath and add a pretty topping to any dish they’re added to.
Sweet yellow or white onions will also adapt to the quick pickle.
The Best Vinegar for Pickled Red Onions
Pickling anything begins and ends with vinegar. But which vinegar is best when it comes to pickled onions? That totally depends on what is in your pantry.
Pickled onions can be used with any variety of vinegar and their flavor profiles. This is the time to experiment! I suggest using a combination of vinegar, one strong + one more mellow for a smoother tang.
I tend to stick with clear vinegars, like:
- Apple cider vinegar (this isn’t clear, but it’s perfect for pickling)
- Distilled white vinegar
- White wine vinegar
- Rice vinegar
- Champagne vinegar
- White balsamic vinegar
How to Make Pickled Red Onions
These quick pickled red onions take minutes to prepare, and just a few more for the flavors to absorb.
- Start with thinly sliced onions. Use a sharp knife (this knife is my favorite), or use a handheld mandoline to keep your cut rings consistent in size. Discard any woody root ends that can be tough when bitten through.
- Prepare the pickling solution. Use any combination of vinegar you have on hand. I used apple cider vinegar and distilled white vinegar this goes around but often turns to rice wine vinegar, too. Add sugar and kosher salt and mix.
- Use hot water to dissolve the sugar mixture and soften the onions. Adding boiling hot water softens the onions and breaks down the fibers, so they absorb the brine quicker than room temperature water. I use an electric teakettle to heat the water, but hot tap water will do the trick too.
Pickling Brine Flavor Variations
There are a whole lot of lanes you can choose for adding extra flavor to the pickling liquid. Leave it as is, or add one, two, or a whole host of spices and aromatics to add a new dimension to these simple brined babies.
- Whole black peppercorns
- Red pepper flakes
- Bay leaves
- Whole garlic cloves
- Fresh ginger
- Coriander seeds
- Fennel seeds
- Cumin seeds
- Mustard seeds
- Star anise
- Fresh herbs, like thyme or oregano
Sugar Substitutes
If sugar isn’t your thing, try another sweetener like honey, maple syrup, or stevia.
How to Can Pickled Red Onions
Canning these onions is easy and the same method as canning almost any vegetable.
Use boiling water for your brine. When placing in your canning jar, leave ½ inch of head space. Sterilize the lids and rings and wipe the rims of the jars with a paper towel dipped in hot water before screwing on the lids. Process the jars for 10 minutes submerged in the boiling water bath. Once removed, let sit for 24 hours before handling and store in a cool, dry place for up to 1 year.
What to Do With Leftover Pickling Liquid
Once you’ve done your job enjoying your onions, what’s left to do with the pickling liquid, and can it be re-used? Sure! I’ve added more sliced onions and found one more round that worked fine. Not quite as pungent, but good. Or, try sliced cucumbers, fresh green beans, or canned and drained garbanzo beans in your pickling liquid to gain extra flavor from the onion-infused brine.
How to Make Pickled Red Onions
Ingredients
- 1 medium red onion
- 1 cup hot water
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Peel and thinly slice the red onion In rings and pack in a 1-pint jar or add to a bowl.
- Whisk the vinegars, sugar, and salt in the hot water until the sugar dissolves. Pour over the red onion, pushing the onions down so they are covered by the brine. Allow to sit for 30 minutes up to overnight. The longer the brine time the softer and more flavorful the onions will become. Pickled onions will last In the refrigerator for up to 3 weeks.
Notes
Apple cider vinegar
Distilled white vinegar
Rice wine vinegar
Champagne vinegar
White balsamic vinegar
Onions will last in the refrigerator for up to 3 weeks
