I can never have enough Pickled Red Onions in my fridge! They are tangy and sweet, complementing many different dishes. I use them on sandwiches, tacos, salads, avocado toast, falafel, rice bowls, and more!
About This Recipe
I am a huge fan of pickled and fermented foods. Whether it's simple dill pickles or a side of freshly made kimchi, they have a way of bringing any dish to life. One of my favorite pickled foods is pickled red onions! They are incredibly versatile. You can use them on sandwiches, burgers, salads, and more, or anytime you want to add a pop of acidity.
They are incredibly easy to make with just a few ingredients. It only takes about 10 minutes to make them, but you need to let them sit for at least one hour (ideally overnight) to infuse with the brine.
The longer you let the onions pickle, the better they get. Their flavor becomes more complex, they lose a bit of their onion kick, and they naturally become a little sweeter.
Key Ingredients
Red onion: Of course, we need a red onion. One large red onion makes enough for a big batch, which can last you for weeks.
White vinegar: Pro tip, Costco sells giant containers of white vinegar for super cheap. The only caveat is that you have to buy them in big bundles of two, which might be overkill for most people. But I have many uses for vinegar, like washing veggies, cleaning the house, and pickling, so it's worth it for me.
Sugar: To balance the acidity.
Salt: To make all the flavors pop!
Cold water: Most recipes call for heating all the brine ingredients on the stovetop and then WAITING for the liquid to cool down, but I do it differently. I just heat the vinegar, sugar, and salt until they dissolve, then add cold water after. This cools the brine down quickly, so I don't have to wait.
Instructions
STEP 1: Slice the red onions thinly using a knife or a mandolin (I used a mandolin to get consistent slices). Transfer to a mason jar.
STEP 2: Whisk all the brine ingredients in a small saucepan over medium heat. No need to heat the vinegar too much, just enough that the sugar dissolves.
STEP 3: Stir in the cold water, then pour over the red onions. Seal and refrigerate for at least 1 hour, but preferably overnight (the flavor only gets better).
After a few hours it will look like the picture below:
Pickled Red Onions
Ingredients
- 1 large red onion (thinly sliced)
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
- 1 cup cold water
Instructions
- Slice the red onions thinly (a mandolin works great for consistent slices). Transfer to a mason jar.
- In a small saucepan, add the vinegar, sugar, and salt. Heat over medium heat and whisk until the sugar is dissolved. Remove from the heat and stir in the cold water. Pour over the onions.
- Use a fork or spoon to push all the onions underneath the brine. Seal with the lid and refrigerate for at least 1 hour. Enjoy!
Karyn
I made these yesterday to have with smoked brisket today. Amazing. They are delicious and the recipe is super easy. Highly recommend.
Maryjo
Can you can this?
Also, how long do they last in the fridge?
Thank you…….. making today
Mj
Grumpy
I wouldn't can this- the vinegar/water ratio isn't high enough and you would have to bring the mixture to a full boil. They should be good i nthe fridge for 2-3 weeks!
Miriam Pizano
Can you use apple cider vinegar?
Grumpy
Yes!
Sandy
Love these but they were gone so fast. Can I add more onion to the existing brine or start all over again ?
Grumpy
If the brine has been i nthe fridge and is less than three weeks old, i'd say go ahead! Maybe top it off with some more vinegar, or bring it to a boil again.