Introduction
Pickled red onions are a versatile, tangy condiment that adds a bright, zesty flavor and vibrant color to tacos, salads, sandwiches, or any dish needing a pop of acidity. This quick-pickling recipe, popular in Mexican, Southern, and global cuisines, transforms sharp red onions into a crisp, mildly sweet pickle with a simple vinegar brine. Perfect for home cooks, it requires minimal ingredients and no canning expertise, making it ideal for beginners and seasoned picklers. This recipe delivers a jar of jewel-toned onions, customizable for flavor, great for meal prep, or elevating everyday meals.
Ingredients
- 1 large red onion (about 12 oz), thinly sliced
- 1 cup apple cider vinegar (5% acidity)
- 1/2 cup water
- 2 tbsp granulated sugar (or honey)
- 1 tsp kosher salt
- 1 tsp black peppercorns
- 1 garlic clove, peeled and smashed (optional, for depth)
- Optional: 1/2 tsp mustard seeds or 1/4 tsp red pepper flakes (for extra flavor)
- Optional: 1 small beet slice or 1/4 tsp beet powder (for deeper pink color)
- Optional: 1 bay leaf or 1 sprig fresh dill (for herbaceous notes)
Step-by-Step Process
- Prepare Onions: Peel the red onion and slice thinly (1/8-inch thick) using a sharp knife or mandoline. Separate slices into rings or strips. Set aside.
- Sterilize Jar: Wash a 1-pint (16 oz) mason jar and lid in hot, soapy water or run through a dishwasher. Optionally, sterilize by boiling for 10 minutes. Let dry.
- Make Brine: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, garlic (if using), and optional mustard seeds, red pepper flakes, bay leaf, or dill. Bring to a boil over medium heat, stirring until sugar and salt dissolve, about 2-3 minutes.
- Pack Jar: Place onion slices and optional beet slice or beet powder in the jar, packing tightly but leaving 1/2-inch headspace. Pour hot brine over the onions, ensuring they’re fully submerged. Use a clean spoon to press down and remove air bubbles.
- Cool and Seal: Let the jar cool to room temperature, about 1 hour. Seal with the lid and refrigerate for at least 1 hour (preferably 24 hours) to develop flavors.
- Serve or Store: Serve as a condiment on tacos, burgers, or avocado toast. Store in the fridge for up to 1 month.
Tips for Better Pickled Red Onions
- Choose firm, unblemished red onions for crisp pickles; avoid soft ones.
- Slice onions thinly and uniformly for even pickling and better texture.
- Adjust sugar to taste; reduce to 1 tbsp for a tarter flavor or increase to 3 tbsp for sweeter pickles.
- Use apple cider vinegar for a fruity note; white vinegar works for a sharper taste.
- Submerge onions fully in brine to prevent spoilage and maintain crispness.
- Let pickles sit for 24-48 hours for optimal flavor and color development.
- Sterilize jars thoroughly to extend shelf life in the fridge.
- Use a clean utensil to remove onions to avoid contamination.
Variations and Customization
- Spicy Pickled Red Onions: Add 1/4 tsp red pepper flakes or 1 sliced jalapeño.
- Sweet Pickled Red Onions: Increase sugar to 1/4 cup for a candied effect.
- Garlic Pickled Red Onions: Add 1 extra garlic clove or 1/2 tsp garlic powder.
- Herbed Pickled Red Onions: Include 1 tsp dried thyme or 2 sprigs fresh rosemary.
- Citrus Pickled Red Onions: Add 1 tbsp orange or lime juice for a citrusy twist.
- Low-Sodium Pickled Red Onions: Reduce salt to 1/2 tsp and use low-sodium vinegar.
- Pickled Mixed Veggies: Add 1/2 cup thinly sliced carrots or radishes.
- Balsamic Pickled Red Onions: Swap 1/4 cup apple cider vinegar for balsamic vinegar.
Storage and Serving Tips
- Store in an airtight jar in the fridge for up to 1 month; flavors deepen over time.
- Do not freeze, as onions lose crispness; freezing also risks jar cracking.
- Serve on grilled meats, grain bowls, pizzas, or as a garnish for cocktails like Bloody Marys.
- Use leftovers in salads, quesadillas, or blended into a tangy vinaigrette.
- Check for spoilage (cloudy brine, off smells) before consuming.
- Keep the jar sealed when not in use to maintain freshness.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with Mexican dishes, BBQ, or cheese boards for a bright, tangy accent.
Nutritional Information
Based on 8 servings (about 1/4 cup each):
- Calories: 25 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 0g
- Vitamin A: 0% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 1% Daily Value
- Iron: 1% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This condiment is low in calories but moderate in sodium due to the brine. For dietary needs, try low-sodium or sugar-free variations. Its low-calorie profile makes it a flavorful addition to many dishes.
Conclusion
This pickled red onions recipe delivers a tangy, vibrant condiment that’s perfect for elevating any meal with its bright flavor and stunning color. Its quick-pickling method and simple ingredients make it a favorite for home cooks. The crisp onions and customizable brine create a versatile, crowd-pleasing topping. This recipe is sure to become a staple, cherished for its ease and bold taste.
Pickled Red Onions Recipe: Tangy and Vibrant Quick Pickles
Ingredients
- 1 large red onion about 12 oz, thinly sliced
- 1 cup apple cider vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp black peppercorns
- 1 garlic clove smashed (optional)
- Optional: 1/2 tsp mustard seeds or 1/4 tsp red pepper flakes
- Optional: 1 small beet slice or 1/4 tsp beet powder
- Optional: 1 bay leaf or 1 sprig fresh dill
Instructions
- Thinly slice onion into 1/8-inch rings or strips.
- Sterilize a 1-pint mason jar.
- Boil vinegar, water, sugar, salt, peppercorns, garlic, and optional ingredients until dissolved.
- Pack onion and optional beet into jar; pour hot brine over, leaving 1/2-inch headspace.
- Cool to room temperature; seal and refrigerate for at least 1 hour.
- Serve on tacos, burgers, or salads; store in fridge.
Notes
- Slice onions thinly for best texture.
- Let sit 24 hours for optimal flavor.
- Use firm onions for crisp pickles.
- Serve with Mexican dishes or cheese boards.
