Why you’ll love pickled onions
These pickled onions are the perfect way to jazz up any dish from salads to tacos, sandwiches, and more. You can’t go wrong with having a jar on hand!
- Easy – All you need are a handful of ingredients and a few minutes to get these onions marinating in the fridge. The only hard part is waiting for them to pickle!
- Super flavorful – Bright and tangy, these onions add lots of flavor to any dish along with a satisfying crunch.
- Fancy but simple – Serving dishes with pickled red onions may sound fancy, but they’re incredibly easy to prepare.
Once you realize how easy it is to make pickled red onions at home, you’ll never go back to pricey store-bought options again! Prepare a large batch in advance, and keep it on hand to add bright color and bold flavor to all your meals.
Key Ingredient Notes
- Kosher salt – A pinch of salt helps bring out the flavors.
- Red onion – I prefer to use red onions as they are milder than white onions, and their vibrant color makes for a nice-looking topping to add to your meals. If you have a hard time deciding which onions to use, take a look at the 6 most common types of onions to find what works best for you.
- Red wine vinegar – Typically, red wine vinegar is my go-to, but you can use apple cider vinegar or rice vinegar if preferred. Do not use distilled white vinegar to make pickled onions. It is far too strong!
- Water – Just plain old tap water is fine for soaking the onions.
- Sugar – White granulated sugar is the best type of sugar to make these easy pickled red onions.
- Jalapeño – Adding a sliced jalapeño is optional but gives the onions a nice kick. Add more or less depending on your spice preference.
How to pickle red onions
1. Prepare the onion
- Slice the onion into ¼-inch rings. Then, thinly slice the jalapeño, if using. To save time, I like to use a mandoline or food processor to cut the onions into equal-sized pieces very quickly.
2. Prepare vinegar solution
- Combine water, vinegar, sugar, and salt in a medium saucepan.
- Warm over medium heat, stirring frequently to dissolve the sugar.
- Increase the heat to medium-high, and bring the mixture to a boil.
3. Pickle the onions
- Place both the onions and jalapeños, if using, in a non-reactive heat-resistant glass bowl or a mason jar.
- Pour the boiling vinegar mixture over the onion slices. Cover, and let cool at room temperature for 30 minutes.
- Refrigerate for at least 8 hours for the best results.
- Drain the excess liquid, and enjoy!
PRO TIP: Avoid metal bowls as they may react with the vinegar, give off a metallic taste, and the pickling process can potentially ruin your bowl.
Make-Ahead Tips
The great thing about learning how to pickle red onions is that you’ll realize they don’t take long to toss together. However, if you want to get a head start here are a few things you can do:
- Slice the onion during meal prep or the day before, and store it in an airtight container in the fridge.
- Make the brine, and store it in the fridge for up to 3 days before.
- When you’re ready to pickle the onions, follow the process as usual.
Storing Tips:
- Store pickled onions in the liquid in the fridge for up to 2 weeks.
- Serve the pickled onions right from the fridge, no need to bring them to room temperature!
- Freezing is not recommended for pickled onions as they will lose their crunchy texture.
Ways to use pickled red onions
In my opinion, this pickled red onions recipe pairs well with everything! However, if you’re looking for ideas, some of my favorite ways to use it include:
- Scattered on top of a hamburger.
- Layered in sandwiches.
- As a garnish with tacos, burritos, and quesadillas.
- On a egg salad wrap
- Paired with grilled meats
- Sprinkled over salads
- On top of avocado toast
FAQs:
Yes, absolutely! Great flavor add-ins include garlic, ginger, fresh herbs, cumin seeds, red pepper flakes, spice berries, and peppercorns. Feel free to experiment with different combinations to find what you like best.
It’s best to let this recipe rest for at least 8 hours or up to 24 hours for the best flavor. However, if you’re in a hurry, you can pickle onions for as little as 30 minutes. Just make sure to slice the onions super thinly! That way, the vinegar can infuse them much quicker.
Some people prefer to cure their onions before pickling to help reduce the sharp onion flavor and make them crispier. I don’t find it necessary for this recipe! However, if you prefer to do so, place the peeled onions in a large bowl, and sprinkle them with salt. Cover the bowl, and let the onions rest overnight or for up to 24 hours. Then, rinse off the salt, pat the onions dry, and proceed with the recipe as normal.
More How-To Guides for Cooking:
Easy Pickled Onions
Ingredients
- 1 medium red onion 1.5 cups sliced
- 1 jalapeno sliced, optional
- 1 cup red wine vinegar Note 1
- 1 cup water
- 1/3 cup granulated sugar Note 2
- 2 teaspoons kosher salt
Instructions
- Slice the onion into ¼-inch rings, or half rings.1 medium red onion, 1 jalapeno
- Place the onion rings and jalapeños, if using, in a non-reactive heat-resistant bowl, or mason jar.
- In a medium saucepan, combine water, vinegar, sugar, and salt and heat over medium heat, stirring frequently to dissolve sugar, about 2 minutes. Then increase the heat to medium high and bring it to a boil.1 cup red wine vinegar, 1 cup water, 1/3 cup granulated sugar, 2 teaspoons kosher salt
- Pour the boiling vinegar mixture over onion slices. Cover and cool at room temperature for 30 minutes. Then refrigerate for at least 8 hours for best result. Drain before serving.
- Pickled onions can be stored in its liquid in the fridge for up to 1 month.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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