I can’t get enough of the sweet and tangy combination of pickled veggies, and these pickled red onions are no exception. Perfectly crisp and submerged in a tangy and flavorful brine, they are the best topping for sandwiches, salads, tacos, and more! I always make a double batch because I just love these pickled onions so much!
If you’re like me and always thought pickling involved fancy contraptions and complicated equations, think again! I’m doing things the easy way with this quick pickling technique that keeps in the refrigerator plenty long enough (not that these pickled onions ever last very long in my house!) With just a few pantry staples and a quick blanch, you’ll be on your way to crunchy, tangy pickled red onions—the perfect topping for any meal!
Tips for Beginners
- Remember that these are quick-pickled onions, NOT shelf-stable canned onions. They MUST be refrigerated!
- Don’t skip blanching the onions! It helps preserve their color and crunchy texture. In testing, I found that raw onions turned mushy faster and didn’t get as much of that beautiful pink color.
- Make sure the onions are completely submerged in the brine at all times. The brine is what helps to preserve the onions for such a long time.
- Let the onions chill completely in the refrigerator before enjoying for the best flavor.
- The longer the onions sit, the better the flavor will be.
Pickled Red Onions Recipe
Ingredients
- 1 red onion thinly sliced
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
Optional Seasonings
- 1 clove garlic smashed
- 1 teaspoon whole black peppercorns
- ½ teaspoon coriander seeds
- 2-3 sprigs fresh herbs such as thyme or dill
- 1-2 strips citrus zest such as lemon or orange
Instructions
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Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar.1 red onion
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In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt.¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
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Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
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Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.
Notes
- This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
- Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
- I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
- I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.
Nutrition
How to Pickle Red Onions Step by Step
Blanch the Onion: Bring a pot of water to a boil. Add 1 sliced red onion and blanch for about 30 seconds. Drain and transfer the onion to a heatproof jar.
Boil the Brine: In a saucepan, combine ¾ cup of apple cider vinegar, ¾ cup of water, 1 tablespoon of granulated sugar, 1½ teaspoons of kosher salt, and any optional seasonings (1 smashed clove of garlic, 1 teaspoon of whole black peppercorns, ½ teaspoon of coriander seeds, 2-3 sprigs of fresh herbs, and/or 1-2 strips of citrus zest). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Pickle the Onions: Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged. Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.
How to Store
Store pickled red onions in an airtight container (I like to use a mason jar) in the refrigerator for up to 2 weeks. The flavor will continue to develop as they sit.
Serving Suggestions
These pickled red onions are so versatile! They’re the perfect topping for salads or sandwiches to add just a little bit of zing. I love them on top of a cobb salad, pulled pork grilled cheese, or my favorite baked chicken tacos. But beware…they’re addictive!
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