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This classic Pickled Red Onions recipe is easy to make and the resulting tangy-sweet onions will add a burst of flavor, color, and a pleasant mild crunch a wide variety of dishes!
Why Pickled Red Onions?
Because they’re irresistibly tasty and deliciously versatile! I love pickled vegetables of all kinds and pickled onions are a firm favorite because they’re among the most versatile. Pickled red onions are thinly sliced onions soaked in a brine made from vinegar, water, sugar, salt, and spices. Over time, they absorb the flavors of the mixture, developing a tangy, slightly sweet taste while maintaining a crisp texture. They’re enjoyed as a snack, an ingredient, and a garnish that adds color and zing to a wide variety of dishes. They’re a favorite throughout European, Middle Eastern, Latin American, and Asian cuisine.
These quick pickled red onions are so easy to make and require no prep beyond simply slicing the onions and placing them in a jar with the spices and brine. And they’re ready to eat within 24 hours!
Ingredients and Substitutions
You just need a small handful of ingredients to make these pickled red onions. And the flavor profile can be easily changed up by swapping out or adding different spices. Here’s what you’ll need:
- Red Onion: The base ingredient that’s being pickled. Can you use yellow or white onion instead? Yes, but red onions develop such a pretty pink hue that elevates the appearance of any dish they’re added to, especially if you’re using them as a topping or garnish.
- Distilled White Vinegar: I like the neutral flavor of basic white vinegar for pickled red onions. I think it makes them especially versatile for a wide variety of dishes without the flavors competing or interfering. But to slightly change up the flavor profile you can definitely use red wine vinegar (my second choice) or apple cider vinegar. Because I’m also after that pretty pink color, I avoid using dark vinegars like balsamic or malt. (Malt is what you’ll need to make my traditional English-style Pickled Onions.)
- Warm Water: Some recipes call for straight vinegar but it’s a bit too punchy for my taste. We’re using warm water to dissolve the sugar and salt.
- Sugar: This provides some essential balance. You can adjust the quantity according to your taste, adding less or more. You can also swap out the sugar for honey or even maple syrup if you prefer. And if you’re avoiding sugar entirely, you can use a sugar substitute like Swerve.
- Salt: To enhance the flavor of the pickled red onions. I use and recommend kosher salt but you can also use sea salt or pickling salt. Avoid table salt as it has a harsher flavor and also contains additives that will cause your pickled onions to turn an unpleasant grayish color over time.
- Optional Spices: Feel free to change things up by adding whole spices like mustard seeds, fennel seeds or dill seeds and if you’re going for a sweeter flavor profile you can add whole cloves, allspice berries or a cinnamon stick.
Pickled Red Onions Recipe
Let’s get started!
Slice the onions. You can use a sharp knife or a mandolin. Depending on your preference, you can opt for slicing the onions very thinly (won’t be as crispy) or a little thicker. I like them around 1/8 inch thick so you get a substantial amount of “crunch” without it being a mouthful.
Place the hot water in a bowl and stir in the sugar and salt until it is dissolved. Add the vinegar.
Place the garlic, bay leaves and peppercorns (and any other spices you’re using) in the bottom of the jar.
Pack in the sliced red onions.
Pour the brine over the onions until they’re fully covered. If you need more liquid, add some vinegar. You can use any size jars you like. I usually use two 16-ounce jars. Choose glass jars with lids that seal tightly.
Place the jars in the fridge. These quick pickled red onions are ready to eat the following day once they’ve developed a pink hue, but the longer they sit the more flavor they will develop. They will keep for 3-4 weeks. Possibly longer, just keep an eye on them for signs of mold, discoloration, or an off smell.
How to Use Pickled Red Onions
Pickled red onions are a versatile condiment that can elevate a wide range of dishes with their tangy-sweet flavor, burst of color, and pleasant crunch. They can be incorporated into the dishes as an ingredient, used as a tasty and pretty garnish, or simply eaten straight out of the jar. Here are a few ways to use pickled red onions:
- Soups and Stews like Pozole Rojo, White Bean Chili, Instant Pot Chili, Feijoada, Creamy Chicken Tortilla Soup or Albondigas Soup
- Tacos and Burritos like Birria Tacos, Pork Tinga Tacos, Chicken Tostadas
- Pizza like pepperoni or Chorizo Pizza
- Sandwiches and Wraps like Schnitzel Sandwich and Sincronizadas
- Burgers and Hot Dogs
- Salads and Pasta Salads like Olivier Salad, Macaroni Salad, Pepperoni Pizza Pasta Salad, Greek Orzo Salad
- Grilled Meats, Chicken, Sausages, Fish and Seafood. See also Steak Fajitas
- Barbecue and Pulled Pork or Chicken like BBQ Pulled Chicken, Pulled Pork Gyros or Pulled Pork Burritos.
- Dips and Salsas like Mexican Restaurant Style Salsa and Queso Fundido
- Charcuterie Platter with cured meats and cheeses (see How to Make a Charcuterie Platter)
- Grain Bowls, Poke Bowls, Buddha Bowls or Grain Salads like Wheat Berry Salad, Mexican Wheat Berry Salad, Italian Barley Salad or Greek Einkorn Salad
Enjoy!
For more pickled favorites try my:
Pickled Red Onions
These classic tangy-sweet red pickled onions will add a burst of flavor, color, and a pleasant mild crunch a wide variety of dishes!
- 2 large red onions , peels removed and ends trimmed
- 1 1/2 cups distilled white vinegar (can use red wine vinegar or apple cider vinegar instead if preferred)
- 1/2 cup hot water
- 2 tablespoons granulated sugar
- or sugar substitute
- 2 teaspoons kosher or sea salt
- 1-2 cloves garlic , smashed
- 2 bay leaves
- 3/4 teaspoon whole black peppercorns
- 1/4 teaspoon red pepper flakes (optional for some heat)
- Slice the onions. You can use a sharp knife or a mandolin. Depending on your preference, you can opt for slicing the onions very thinly (won’t be as crispy) or a little thicker. I like them around 1/8 inch thick so you get a substantial amount of “crunch” without it being a mouthful.Place the hot water in a bowl and stir in the sugar and salt until it is dissolved. Add the vinegar.Place the garlic, bay leaves and peppercorns (and any other spices you’re using) in the bottom of the jar. Pack in the sliced red onions.Pour the brine over the onions until they’re fully covered. If you need more liquid, add some vinegar. You can use any size jars you like. I usually use two 16-ounce jars. Choose glass jars with lids that seal tightly.Place the jars in the fridge. These quick pickled red onions are ready to eat the following day once they’ve developed a pink hue, but the longer they sit the more flavor they will develop. They will keep for 3-4 weeks in the fridge. Possibly longer, just keep an eye on them for signs of mold, discoloration, or an off smell.
Calories: 17kcalCarbohydrates: 3gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 292mgPotassium: 25mgFiber: 0.3gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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