There's something magical about transforming raw red onions into bright pink, tangy-sweet pickled onions. These quick pickled red onions are a game-changer in your kitchen. They add the perfect punch of acidity and crunch to practically any dish, from tacos to salads to sandwiches. I like to add a touch of garlic and black pepper to my pickled red onions.
Servings: 10 people
Calories: 19kcal
Pickled Red Onions
Ingredients
- 1 Red Onion Sliced thinly
- 1 cup White Vinegar
- 1 cup Water
- 2 tbsp Sugar
- 1 tbsp Sea Salt
- 2 Coves Garlic
- 1 tsp Black Pepper
Equipment
- Sharp Knife (I use the Tumbler knife sharpener to keep my knives sharp).
- Medium saucepan
- Mason Jar 16oz
Instructions
Slice the Red Onions
- Cut off the ends of the onion and slice in half. Remove the papery skin and core. Slice as thinly as possible (use a mandoline or a sharp knife)
Prepare the Brine
- Combine 1 cup of white vinegar, 1 cup water, 2 tbsp sugar, 1 tbsn sea salt, 2 sliced garlic cloves and 1 tsp black pepper in a sauce pan. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and let cool slightly.
Pickle the Onions
- Pack sliced onions into a clean mason jar.
- Pour the warm (not hot) brine over the onions.
- Let sit at room temperature for at least 1 hour. Thicker onions will need to be pickled for a longer period of time or overnight in the refrigerator.
- Pickling Tip. The temperature of your brine is crucial – if it's too hot when poured over the onions, they might lose their crunch. I aim for the brine to be warm but not hot enough to burn your finger when touched.
- Serve the pickled red onions cold.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 700mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg
Pickling Tip
The temperature of your brine is crucial – if it’s too hot when poured over the onions, they might lose their crunch. I aim for the brine to be warm but not hot enough to burn your finger when touched.
Substitutes
- Apple cider vinegar can replace white vinegar for a slightly sweeter profile
- Honey can substitute for sugar
- Pink peppercorns can replace black pepper for a more delicate flavor
Recipe Variations
- Spicy Version: Add 1 sliced jalapeño or serrano pepper.
- Mexican-Style: Add oregano and cumin seeds
- Asian-Inspired: Add ginger slices and star anise
- Mediterranean: Add bay leaves and coriander seeds
What to Serve Pickled Red Onions With
Frequently Asked Questions
How long do pickled red onions last? When properly stored in the refrigerator, they last up to 3 weeks. The vinegar acts as a natural preservative.
Why did my onions lose their pink color? This typically happens if the brine was too hot when added. Let it cool slightly before pouring over the onions.
Storing and Reheating
Store in an airtight container in the refrigerator. No reheating necessary – they’re best served cold or at room temperature.
Serving Size
This recipe yields about 2 cups of pickled onions, perfect for 8-10 servings as a condiment.