Pickled Red Onions

I always have a jar of pickled red onions ready in my fridge. They are bright and flavorful with a zesty vinegar pop, which makes them a great addition to tacos, burgers, wraps and salads, or on a charcuterie or appetizer board.

They’re super quick and super easy to make. You don’t need any special tools or equipment, and you likely have all the ingredients in your pantry. Also, they look beautiful and will make your friends and family think you are a master chef. 

The basic ingredients in this pickled red onions recipe are a vinegar (I prefer apple cider vinegar), red onions, salt and sugar. You can also add garlic, chili peppers, or sweet spices like cardamom or cloves, depending on the dish and what flavors you want. For tacos, I might add a jalapeno; for a charcuterie board, garlic is a nice touch.

I try to make these at least a few hours before serving. They can be eaten within 30 minutes, but they are much better if they sit a few hours or even overnight. The color from the red onions will permeate the entire jar, and you’ll get those bring, vibrant pink pickled onions that you see in the photos. If I have a bottle of grenadine lying around, sometimes I will add the tiniest splash of that to really make that color pop! Completely optional, but a fun touch.

These will last a minimum of two weeks in your fridge, but in my house they never last that long!

My favourite tool for these onions is my Japanese mandolin (Amazon link). Read more about why I LOVE my mandolin over on my article Essential Kitchen Tools. To get uniform slices in no time at all, I use my mandolin to very thinly slice the red onions. While these ones do come with a guard piece, I find the guard cumbersome and inefficient. Instead, I use a cut resistant glove (Amazon link) so that I can safely slice the onion down to the very end without risking losing a digit. I’m not being dramatic, these things are SHARP and quite dangerous. However, with a chainmail-esque cut glove, you don’t have to fear a trip to the ER. 

Watch How It’s Done:

Pickled Red Onions

Jennifer K

Bright, tangy and a nice acidic POP to add to your favourite meals

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Best if it sits for 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Side Dish

Servings 4

Equipment

• Mandolin
• Knife
• Glass measuring cup

Ingredients

  

• 2 cups thinly sliced red onions (1-2 onions, depending on size)
• 6 oz apple cider vinegar
• 6 oz water
• 1 tbsp table salt (any kind of salt is okay)
• 3 tbsp white sugar (any kind of sugar is okay)

Optional additions:

• 1/4 tsp grenadine or beet juice for color
• 2 whole garlic cloves
• 1 each bird's eye chili
• 3-5 slices jalapeno

Instructions

 

• Lay red onions in a glass or ceramic bowl, measuring cup or mason jar (see note)
• Bring water and apple cider vinegar to a boil. Stir in sugar and salt until dissolved.
• Pour hot liquid over the red onions, ensuring the onions are completely under the liquid. If necessary, use a plate or a fermenting weight to hold them under the liquid.
• Cover container and let sit at room temperature until cool. Store pickled red onions in the fridge until use. These onions can be eaten within half an hour, but their flavor and color will best develop if they sit overnight.

Notes

Notes:

If you are using a mason jar, slip a square of parchment paper or saran wrap between the jar and the lid, so none of the vinegar will touch and react with the metal lid.  Avoid using metal containers (will produce an off flavor) or plastic (will be hard to get the pickle flavor out of!)

Keyword garnish, pickled red onions, pickles

Let me know if you’ve tried this recipe in the comments below! I’d love to hear about how you’ve used them in your dishes.