These Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful.
Pickling is all the rage. Pickled cucumbers. Pickled jalapeños and even pickled strawberries.
Pile them high on a burger, brats or hot dogs. You could tuck them into tacos or serve with braised pork, you can literally put them on anything your heart desires just as long as they somehow find a way to meet your face, deal?
As these were pickling on my counter I would walk by and snag a few. The vinegar cuts that onion-y-ness so they aren’t so strong and even slightly sweet.
Now, how about that color?
Here’s what you need to make these pickled red onions:
- 1 large (or 2 medium) red onion
- 2 cloves fresh garlic
- 1 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon whole peppercorns
Next, peel the tough outer layers off of your onion, trim off the top and root ends. Then cut in half and then slice into half-moons. Next, smash and peel the garlic cloves.
Next, in a heavy bottom pot, add the sugar, salt and both apple cider and red wine vinegar. Bring to a boil, stirring occasionally until the sugar and salt have dissolved.
Finally, add the onions, garlic and peppercorns, stir and let those hangout on the counter for about an hour or until completely cooled.
Once cooled, use tongs to transfer the onions to a 16 ounce canning jar and then pour in the pickling liquids.
Secure the lid tightly and refrigerate. Truthfully, these can be eaten at any time, but after 12-18 hours is usually best for ultimate flavor.
These pickled red onions will last in your fridge for up to 1 month.
Enjoy! And if you give this Quick Pickled Red Onions recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Pickled Red Onions
Ingredients
- 1 large red onions, or 2 medium
- 1 to 2 cloves garlic, smashed and peeled
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1/2 teaspoon whole black peppercorns
Instructions
- Peel, halve and slice the onion into thin half-moons and smash and peel the garlic cloves.
- In a heavy bottom sauce pan, add the sugar, salt, and both vinegars. Bring to a boil on medium-high heat until bubbling and the sugars have dissolved.
- Add the onions, garlic and peppercorns to the pickling liquids and stir or toss to combine. Allow this to set out until completely cooled, tossing occasionally.
- Once cooled, use tongs to transfer the onions to a 16 ounce canning jar. Then carefully pour the liquids over top. Secure the lid tightly and refrigerate. These can be eaten at any time, but after 12-18 hours is usually best.
Notes
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Hi Laurie! These pickled red onions sound delicious! I can hardly wait to give them a try! Thanks for sharing! Blessings from Bama!
YES! I’ve been meaning to pickle red onions for a while and had it in my head that the pickling process would take for ever. 2 to 3 days? I can do that! I really can!! Thanks for the how-to, my dear!
I’ve made pickled carrots but now I want to try out these onions.
I’m a big fan of this recipe for Mexican Pickled Onions, which include a few other spices like a bay leaf, cloves, a cinnamon stick, and a chili de arbol:
http://saltandfat.com/post/27162606543/mexican-pickled-onions
Pickled onions on a sandwich make it delicious!! Thanks for sharing!!
Never thought of pickling red onions. These sound great. They look like they’d go well with burgers or sandwiches.
Gorgeous! it is such a must have in an Indian thali (platter) gorgeous photography
Thank you Simi 🙂
I just started doing this this summer. I LOVE IT. So simply and easy. I like the garlic. I’m sure it adds something! 🙂
The first time I had pickled onions was when I was with you in Austin at the Tasty Kitchen party! I totally thought of you Deseree when I was making these 🙂
I think you could safely store these in the fridge for significantly longer than 2-3 days. 2-3 weeks is more like it, if they are not eaten first.
Hi Laurie!
Great recipe (as always)! I have a technical question: why don’t you cover the onions with the pickling liquid for storage. Is there a reason? Do they get mushy if you do?
Hope you’re having a great weekend!
Best,
Steph
Look at you with your picture in the corner!! 😉 Yes you’re right… the’ll lose that crunch and get soggy 🙂
Beautiful photos, I have been making a version of this with White Vinegar and never very happy. I will give Red Wine Vinegar a shot nice time.
I’m gonna try this tonight!!
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Thanks for this recipe. I am an ANY kind of onion lover. Can’t wait to try this. The ONLY thing I will do different is to add my sugar to the hot water (like a simple syrup) so that it is completely desolved.. Thanks again. Looks DELISH. 🙂
Great idea Jackie 🙂
I find that with the liquid, they keep a month, easily not much loss of crisp… and they gain a richer flavor on my sandwiches & stuff (love bahn mi) later in the pickle. it is easy to do fresh ones if you want the real crisp, they are truly ready fast.
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