Pickled red onions are such an amazing condiment (or side dish) and they are so easy to make at home! You can pickle many different fresh vegetables and/or fruit in a vinegar solution which helps to preserve them and extend their life. Onions can be pretty pungent but if you let them sit in vinegar for a while they mellow out really nicely making pickled onions particularly good. In addition to the pungency of the onion and the tang of the vinegar the pickling solution contains some sugar for sweetness and salt for saltiness giving then a complex flavour profile. If you like a bit of heat you can also add red pepper flakes to make them spicy! I almost always have some of these quick pickled red onions in my fridge!
Slice them any way you like!
Pickled Red Onions
Quick and easy homemade pickled red onions! Perfect for sandwiches, tacos, or all by themselves!
- 1/2 cup vinegar (such as apple cider, red wine vinegar, white wine vinegar, balsamic vinegar, etc.)
- 1 cup water, warm
- 2 tablespoons sugar (or honey, agave, etc.)
- 1/2 teaspoon salt
- 1 large red onion, peeled, sliced and divided
- Mix the vinegar, water, sugar, and salt until the sugar and salt dissolve completely.
- Place the onions in a jar (or other container) and pour the vinegar mixture over and seal/cover. (The onions should be covered in liquid.)
- Store in the fridge until ready to use.
Option: Add extra spiced like whole black peppercorns, and/or cumin, bay leaves, garlic, thyme, rosemary, cinnamon, cloves, etc.
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Oh yum! Try same with turnips.
I've been looking for just this recipe!
What a great idea! I make pickled beets in a similar way, but this will be great with barbevue season starting.
I made a pickled red onion recipe not so look ago that used coriander, mustard, seeds, and a whole lot of spices. You might want to give it a try if you liked these!
Looks wonderful! I can taste them noew 😉
Catering Equipment says
Onion is so versatile and a great condiment with lots of other food. Your onion pickle looks and sounds delicious. Thanks for the great receipe.
Ummmm, pickled onions, they taste good on everything!
oooh I really need to try this. One of the best salads I had in a restaurant recently had spinach, beets, goat cheese, candied nuts, chickpeas, tomatoes, asparagus, and pickled onions – the onions totally made it!
home based businesses says
I like eating raw onions. I don't know why I just like it.
These look delicious. They are definitely on my list to pickle.
Bookmarked! I love making a quick red onion pickle called salsa criolla that is used in a lot of Latin American cooking. I often serve it with tostones, pork tacos, and yuca frita. I've never thought of pickling the onions longer, though, and possibly storing them in the fridge to use for a bit. Lovely!
Catering Equipment says
Interesting blog. It would be great if you can provide more details about it. Thanks you
I just made these today. Mine aren't nearly as bright of red, but you can see my post here http://homeschoolingjasmine.blogspot.com/2011/10/pickled-red-onions.html
I did try them straight from the jar, but I do think they will be really good on a sandwich. I bookmarked a ton of your recipes to try.
I had some red onions marinated in vinegar in a Cuban restaurant while in Miami.. They were fabulous. Have you ever had them just with red vinegar or sherry vinegar? Why do I have to add water? Is there a reason other then a stronger taste? thanks. Barbara, Sunday at the Giacomettis
I know you have lots of vinegars on the list—does apple cider vinegar work, too? I’m not an experienced canner!
Yes it does! Enjoy!
Sounds delicious. How much garlic for it to make a difference? When you mention red and white wines do you mean proper wines of vinegar wines? How long does it take till they’re ready.
I would add 1-2 cloves of smashed, sliced or chopped garlic. White wine vinegar or red wine vinegar work. Let them sit for at least 30 minutes and you can store them in the fridge for a few weeks. Enjoy!
Kimberly Payton says
Can i make these but “can” them with boiling water (as i do my tomatoes) so they will last long time on the shelf?
Teresa Garcia says
I love this recipe. I have been making the pickled red onions for many years!
I add about 1:2 T more sugar. I also add a bay leaf, cumin, Penzey’s roasted garlic, & a big dash of red pepper flakes! Yum!