I always keep a jar of these pickled red onions in my fridge. They’re my go-to condiment for adding a zesty kick to a variety of dishes. Plus, they’re quick and simple to whip up.
If you glance inside my fridge any day, any time of year, you’ll spot a jar of pickled red onions. This tangy condiment enhances so many dishes and adds color. It’s quick to make and keeps well for weeks.
I love their pink color, crunchy texture, and tangy flavor that enhances most dishes. My favorite way to enjoy them is on a sandwiches and salads.
Why I Love This Recipe
- I love their versatility, adding a punch of flavor to everything from tacos to grilled cheese sandwiches.
- I appreciate that this pickled red onion recipe takes minimal effort to make. It’s a quick way to add flavor a meal without spending hours in the kitchen.
- I love that I can whip up a batch and keep it in the fridge for weeks. It’s a convenient condiment to have on hand whenever I need to add a burst of flavor to a meal.
Ingredients
- Red onion: I use red onion for its mild flavor and vibrant color. It adds a refreshing bite to and looks visually appealing when pickled.
- Water: It helps dilute the vinegar and sugar, ensuring the pickled onions aren’t too overpowering in flavor.
- White wine vinegar: I prefer white wine vinegar for its subtle acidity, which complements the sweetness of the onions and sugar. It adds a tangy kick without being too harsh.
- Granulated sugar: Sugar balances out the acidity of the vinegar, creating a well-rounded flavor profile. It adds a hint of sweetness that enhances the overall taste of the pickled onions.
- Kosher salt: Kosher salt not only seasons the pickling brine but also helps to draw out moisture from the onions, resulting in a crisp texture. Its larger crystals dissolve easily and evenly distribute throughout the mixture.
- Red pepper flakes: I enjoy a bit of heat in my pickled onions, and red pepper flakes provide the perfect amount of spice. They add a subtle kick that elevates the flavor profile without overpowering the other ingredients.
How To Make Them
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step one: I bring the water and vinegar just to a boil on the stove in a small saucepan.
- Step two: I stir in sugar and kosher salt until dissolved, then remove the mixture from heat and let it cool slightly.
- Step three: I add thinly sliced red onions and red pepper flakes to the mason jar, then pour the vinegar mixture over the onions and into the jar.
- Step four: I cover the jar with the lid and place it into the refrigerator for at least 2 hours (preferably longer, overnight is best) to allow the onions to marinate and soften.
Recipe Tips
- I prefer using red onions for my pickled onions, but yellow or white ones work too. You might not get that bright-pink color, but it’s okay if color isn’t crucial. Just make sure your onions are firm and blemish-free.
- I prefer slicing my onions into thin rings, but half moon shapes also work.
- Stick with white wine vinegar, regular white vinegar is too harsh.
- I only store my pickled onions in glass jars.
- Since this is not a canning recipe, only store these onions in the refrigerator.
- Adding red pepper flakes is optional. I’ve also added garlic, cloves, and star anise for additional flavor. They are so easy to customize. Fresh ginger is good too.
Storage
- I keep these pickled red onions stored in the refrigerator, in a glass jar, with the brine for up to two weeks.
- Storing the onions in glass or ceramic container is key. Metals will react with the vinegar, and plastic will absorbs the flavors of the fragrant onions.
Serving Suggestions
These pickled onions enhance any dish. I especially love them served on top of some of my favorite meals. They’re great in hoagies with barbecued meats, on Mexican street food dishes, or mixed into hearty legume-based meals. I also add them to creamy potato or egg mayo mixes, crisp green leafy plates, and whole grain dinner bowls.
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Pickled Red Onions
Ingredients
- 3/4 cup water
- 3/4 cup white wine vinegar
- 1/4 cup granulated sugar
- 1/2 tbsp. kosher salt
- 1 large (7-8 oz.) red onion, thinly sliced
- 1 tsp. red pepper flakes (optional for heat)
Instructions
- In a small saucepan, bring water and vinegar just to a boil on the stove.3/4 cup water, 3/4 cup white wine vinegar
- Stir in sugar and kosher salt until dissolved. Remove from heat and let cool slightly.1/4 cup granulated sugar, 1/2 tbsp. kosher salt
- Add thinly sliced red onions and red pepper flakes to the mason jar and pour vinegar mixture over the onions and into the jar.1 large (7-8 oz.) red onion, thinly sliced, 1 tsp. red pepper flakes
- Cover with the lid and place into the refrigerator for at least 2 hours (preferably longer, overnight is best) to marinate and soften.
Notes
Nutrition
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