Pickled Red Onion Recipe

Pickled red onions are a vibrant addition to many dishes, offering a tangy, slightly sweet flavor that can transform simple meals into culinary delights. Red pickled onions, in particular, add not only flavor but also a burst of color that makes any dish look more appetizing. This easy recipe will show you how to make the perfect jar of pickled red onions at home, along with tips and variations that will keep you coming back for more.

Starting

Whether you’re an experienced chef or just starting in the kitchen, making pickled red onions is a straightforward task that rewards you with an incredibly versatile condiment. From tacos to sandwiches and salads, pickled red onions bring a bright, zesty kick that enhances a variety of meals. The best part? It requires minimal ingredients and effort, making it a go-to recipe for anyone seeking to add a touch of gourmet flair to their dishes without breaking a sweat.

Why Make Your Own?

Store-bought pickled red onions are often loaded with preservatives, sugars, and unnecessary additives. Making them yourself allows you to control the quality of ingredients, adjust the flavor to your liking, and skip the chemicals. Plus, the process is quick, and the results last for weeks! By making your own pickled red onions, you also ensure freshness, which can be hard to come by with store-bought varieties that have been sitting on shelves for extended periods.

Beyond that, homemade pickled red onions can be customized. You can make them sweeter, more tangy, or add a kick of spice. The flexibility you get from homemade pickled red onions makes them a better option for those who like experimenting with flavors.

Preparation Time and Total Duration

• Preparation Time: 10 minutes
• Pickling Time: At least 30 minutes (longer for more intense flavor)
• Total Duration: 40 minutes (for immediate use), up to 24 hours for the best flavor

While the preparation time is minimal, the pickling time can vary depending on your preferences. You can use the onions after 30 minutes for a mild tang, or leave them for a few hours or overnight for a deeper flavor. The beauty of this recipe is that the longer they sit in the brine, the more their flavor develops, allowing you to prepare them for peak taste.

Ingredients

Here’s everything you’ll need to get started:

• 1 large red onion (about 1 ½ cups thinly sliced)
• ½ cup apple cider vinegar (or white vinegar for a sharper taste)
• 1 cup water
• 1 tablespoon sugar (optional, adjust to taste)
• 1 teaspoon salt
• 1 garlic clove, lightly crushed (optional for added flavor)
• ½ teaspoon black peppercorns
• Optional: A few slices of jalapeño or a pinch of red pepper flakes for a spicy kick

These ingredients are basic pantry staples, and you can easily tweak the sugar or add some spices to fit your preferences. Some prefer adding a bay leaf or mustard seeds for more complexity, but that’s optional. If you’re into trying bolder flavors, you might even want to experiment with rice vinegar or sherry vinegar, which add unique nuances to the brine. Let’s go to “How to pickle red onion?”

Step-by-Step Instructions

1. Prepare the Onion

Start by choosing a fresh, firm red onion. The freshness of the onion can make a noticeable difference in the texture and flavor of the final pickled product. Slice the onion in half and remove the outer layer of skin. Using a sharp knife or mandolin slicer, thinly slice the onion into half-moons. Thinner slices absorb the brine more quickly and evenly, giving you a consistent flavor throughout. Try to keep the slices consistent in thickness to ensure even pickling. Place the sliced onion into a clean, heatproof jar.

1. Make the Brine

In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat and stir until the sugar and salt have fully dissolved. The key here is to avoid boiling the mixture; you only need enough heat to help dissolve the salt and sugar. After the mixture becomes smooth, take it off the heat. If you prefer a more tangy or sharp flavor, you can experiment with adjusting the vinegar-to-water ratio to achieve your desired level of acidity.

1. Add Flavor (Optional)

At this stage, you can customize the pickled red onions to your taste. Adding garlic, peppercorns, and optional jalapeño slices or red pepper flakes will infuse the onions with extra layers of flavor. The garlic will add a savory depth, while the peppercorns give a subtle peppery note. If you’re looking to experiment, try adding star anise or cloves for a hint of sweetness, or even coriander seeds for a citrusy pop.

1. Pour the Brine

Carefully pour the hot brine mixture over the onions in the jar. Make sure all the onion slices are submerged under the brine. If needed, press them down with the back of a spoon to remove any air pockets. Submersion is crucial to ensure onions pick up the brine evenly and stay fresh during storage.

1. Seal and Let Sit

Seal the jar with a lid and let it sit at room temperature for at least 30 minutes. For best results, refrigerate the jar for a few hours or overnight before serving. While it’s tempting to dig in immediately, giving the onions time to marinate will yield the best flavor. The next day, you’ll find that the onions have softened slightly and absorbed the full depth of the tangy, savory brine.

1. Serve and Enjoy

Once the onions have had time to absorb the brine, they’re ready to use. You can keep them in the fridge for up to two weeks, and they’ll continue to develop flavor over time. The longer they sit, the softer they become, making them perfect for a wide range of dishes.

Serving Suggestions

Veggie Options

Pickled red onions are a fantastic companion for vegetarian dishes, adding a zesty kick to enhance the natural flavors of vegetables. Here are a few ideas for how to use them in vegetarian meals:

• Avocado Toast: Top your avocado toast with pickled red onions for a bright, tangy contrast to the creamy avocado. The crunchy texture and vibrant color will take this simple dish to the next level.
• Grain Bowls: Add them to grain bowls filled with quinoa, brown rice, or couscous, along with roasted vegetables, for a pop of acidity that complements earthy flavors.
• Salads: Incorporate pickled onions into fresh salads, especially those with hearty greens like kale or arugula. They work beautifully with goat cheese, nuts, or dried fruits.
• Vegetarian Tacos: Use them as a topping for veggie tacos with fillings like roasted sweet potatoes, black beans, or grilled mushrooms. The acidity of the onions pairs well with the richness of the other ingredients.
• Wraps and Sandwiches: Add pickled onions to veggie wraps, grilled vegetable sandwiches, or even falafel wraps. They provide a tangy contrast that enhances the flavors of hummus, roasted veggies, or tahini.

Other Options

For non-vegetarian dishes, pickled red onions bring balance to rich, savory flavors, making them a versatile addition to many types of meals. Here are some non-veggie options:

• Tacos: Add pickled onions to grilled chicken, beef, or fish tacos for a burst of acidity that enhances the meat’s flavor. They work particularly well in chicken or fish tacos, providing a refreshing bite.
• Burgers: Use them to top beef or turkey burgers. The tangy onions provide a nice contrast to the richness of the meat and any toppings like cheese or avocado.
• BBQ Chicken: Serve pickled red onions alongside BBQ chicken. Their acidity cuts through the sweetness and smokiness of the barbecue sauce, creating a well-balanced bite.
• Grilled Meats: Garnish grilled chicken, beef, or lamb with pickled red onions. The zesty flavor of the onions complements the charred, savory taste of the grilled meats, making them a great addition to kabobs or grilled chicken thighs.

Storage Recommendations

Pickled red onions can be stored in the refrigerator for up to two weeks, though they are best consumed within the first week for optimal texture and flavor. Here are a few storage tips:

• Use an airtight container: Glass jars work best for pickling as they are non-reactive and help preserve the freshness. Avoid using metal lids if possible, as the vinegar can corrode them over time.
• Keep them submerged: Ensure the onions stay below the brine level to prevent spoilage. If some onions float to the top, use a small weight or spoon to press them down. A piece of parchment paper or a small jar weight can help.
• Label and date: Since homemade pickled onions don’t contain preservatives, make sure to label the jar with the preparation date so you know when to consume them. It’s easy to forget when you made them, and this ensures you eat them while they’re at their freshest.

Nutritional Information

Here’s an approximate breakdown for one serving (about ¼ cup of pickled red onions):

• Calories: 10 kcal
• Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.4 g
• Sugar: 1 g (adjustable based on the amount of sugar you use)
• Protein: 0 g
• Sodium: 120 mg

Pickled red onions are a low-calorie, low-carb option, making them a guilt-free addition to your meals. If you reduce or eliminate the sugar, it becomes an even healthier condiment that fits easily into most diets.

Red onions are also good and healthy; They are rich in antioxidants, particularly quercetin, and contain vitamins C and B6, along with fiber. They support heart health, improve digestion, and have anti-inflammatory properties.

Notes

• Customize the Brine: If you prefer a sweeter brine, increase the amount of sugar. If you like it sharper, reduce the sugar or use a more acidic vinegar.
• Add Some Heat: If you like it spicy, toss a few slices of fresh jalapeño or a sprinkle of crushed red pepper flakes.
• Make in Advance: Pickled onions can be made ahead of time and stored in the refrigerator for up to two weeks. The longer they soak, the richer their flavor will be.

History and Culture

Pickling is a preservation method that dates back thousands of years and has been used across various cultures. In the U.S., pickled red onions have found their way into many types of cuisine, from Mexican tacos to Southern BBQ. The acidity and sweetness of pickled onions complement fatty, savory foods, making them a favorite in many culinary traditions.

In Middle Eastern and Mediterranean countries, pickled vegetables, including onions, are commonly served alongside meats, rice, and bread. The pickling process was traditionally used to preserve foods for long journeys or the winter months. Today, pickling remains popular not just for its preservation benefits but for the distinct flavors it brings to dishes.

Variations and Modern Twists

• Balsamic Pickled Onions: Swap out regular vinegar for balsamic vinegar for a richer, slightly sweeter version of pickled red onions. This works especially well in salads or on bruschetta.
• Herb-Infused: Add fresh thyme, rosemary, or bay leaves to the brine for a more aromatic flavor. This adds a layer of complexity, making the onions more interesting for gourmet applications.
• Citrus Brine: For a lighter, fresher taste, replace some vinegar with fresh lime or lemon juice. This variation is perfect for summer dishes like fish tacos or grilled vegetables.
• Honey-Sweetened: For a more natural sweetener, swap the sugar for honey or maple syrup. This gives the pickled onions a more complex sweetness and pairs well with breakfast dishes or charcuterie boards.

Tips for Perfecting

• Thin Slices: The thinner the onion slices, the quicker they will pickle and absorb the brine’s flavor. A mandolin slicer is a handy tool to ensure uniform slices.
• Adjust Acidity to Taste: If you prefer a milder flavor, reduce the amount of vinegar. For more punch, use stronger vinegar like white vinegar or rice wine vinegar.
• Use Fresh Ingredients: Fresh garlic, red onions, and spices will ensure your pickled onions are packed with flavor.
• Experiment with Vinegar: While apple cider vinegar is commonly used, experimenting with other types of vinegar can yield different flavor profiles. Every kind of vinegar adds its unique taste to the brine.

With these tips, you’ll be able to craft the perfect pickled red onions, whether you prefer them mild and sweet or sharp and tangy.

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