When I was a kid I did not like onions but now they are a staple in both my pantry and in my cooking. In fact it is rare that I have less that two different kinds of onions on hand. I am always looking for new ways to enjoy onions and I caught a lucky break in that my next project required pickled onions and I could not wait to try them out. Pickled red onions are pretty easy to make yourself where you pretty much just slice the onions and store them in a vinegar solution. You can use any type of vinegar and depending on how tangy you want it you can water it down a little. To your base vinegar solution you can add flavouring salt, sugar or spices such as pepper, bay leaves, cloves cinnamon, etc. I decided to go with a basic pickled red onion for my first go at it and it turned out great! The onions are ready after a few hours of sitting in the vinegar but they only get better with age. After sitting in the pickling solution the onions turn a nice pink colour and they really mellow out nicely! Pickles red onions are so good and I can’t wait to use them!
Pickled Red Onions
ingredients
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 pinch red pepper flakes
- 1 bay leaf
- 1 large red onion (peeled, sliced and divided)
directions
- Heat the vinegar, water, sugar, salt, red pepper flakes and bay leaf in a saucepan until the sugar has disolved.
- Pour the mixture over the onions in a jar and let cool completely.
- Store in the fridge until ready to use.
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Anonymous says
April 24, 2010 at 12:46 amOh yum! Try same with turnips.
Pam says
April 24, 2010 at 1:35 amI've been looking for just this recipe!
katiez says
April 24, 2010 at 9:23 amWhat a great idea! I make pickled beets in a similar way, but this will be great with barbevue season starting.
Joanne says
April 24, 2010 at 10:14 amI 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!
Anonymous says
April 24, 2010 at 8:39 pmLooks wonderful! I can taste them noew 😉
Catering Equipment says
April 25, 2010 at 1:05 amOnion is so versatile and a great condiment with lots of other food. Your onion pickle looks and sounds delicious. Thanks for the great receipe.
Cynthia says
April 25, 2010 at 2:56 pmUmmmm, pickled onions, they taste good on everything!
Cara says
April 26, 2010 at 12:38 pmoooh 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
April 27, 2010 at 10:57 amI like eating raw onions. I don't know why I just like it.
mary says
April 27, 2010 at 1:05 pmThese look delicious. They are definitely on my list to pickle.
Anonymous says
May 2, 2010 at 6:20 pmBookmarked! 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
June 19, 2010 at 2:14 pmInteresting blog. It would be great if you can provide more details about it. Thanks you
Sandra says
October 23, 2011 at 9:54 pmI 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
Sandra says
October 25, 2011 at 7:09 pmI 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.
SundayAtTheGiacometti's says
April 2, 2012 at 3:19 amHi Kevin,
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