When it comes to making pickled vegetables at home, the first thing that comes to mind is likely old-fashioned dill pickles, pickled beets or pickled green beans. However, if you’re looking for a different kind of produce to preserve, pickled red onions are almost impossible to resist!
How do you use pickled red onions?
This vibrant and versatile condiment makes an irresistible upgrade to anything it touches. These tangy onions make an excellent addition to tuna salad sandwiches, turkey burgers and classic avocado toast, and are a sweet and savory topper for grilled pork, steak and fish.
Pickled red onions can also be diced into a relish for a charcuterie board, mixed with cream cheese for a delectable dip or stirred into guacamole for extra kick.
Ingredients for Pickled Red Onions
- Water
- White wine or cider vinegar
- Sugar
- Kosher salt
- Red onion
- Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove
Directions
Step 1: Slice the onions
Slice the onions into rounds using a sharp chef’s knife or a mandoline. You can choose thinner slices for a softer texture or thicker slices for more crunch, depending on your preference. Use your fingers to separate the layers, then transfer the onion slices to a large glass jar. Press firmly to pack the onions tightly inside.
Step 2: Prepare the pickling brine
Combine the water, vinegar, sugar, salt and any optional pickling spices in a large bowl, then whisk together until the sugar and salt are completely dissolved.
Step 3: Submerge the onions
Pour the pickling liquid over the onions in the jar until the onions are completely submerged. Seal the jar and let it stand at room temperature for 2 hours.
Step 4: Store in the refrigerator
Once the onions are tender and bright pink, they’re ready to enjoy. Serve immediately or store in the refrigerator for up to 2 weeks.
Pickled Red Onions Variations
There are just as many ways to customize pickled red onions as there are ways to use them! Once you know the steps, you can experiment until you find the perfect recipe for you.
- Vinegar: The type of vinegar you use plays a big role in the final flavor of your pickled red onions. This recipe calls for white wine or apple cider vinegar, but red wine, rice or plain white vinegar also make a delicious brine.
- Citrus: For a fruity twist, use equal parts fresh-squeezed orange, lime and lemon juice as a substitute for the vinegar to create a bright and zesty citrus pickling liquid.
- Texture: Test out different textures by slicing your onion into various sizes and shapes. Instead of thin rounds, try cutting them lengthwise into thicker slices or dicing them into hearty chunks. If you’re opting for bigger pieces, you’ll need to let your onions sit in the brine for double the amount of time and add more liquid to coat.
- Herbs and spices: Give your pickled onions more depth of flavor by adding herbs and spices like garlic cloves, whole black peppercorns or sprigs of fresh rosemary, dill and thyme.
- Heat: To create a spicier version, add a few slices of fresh habanero or jalapeno peppers into the vinegar mix.
Pickled Red Onions Tips
How long will pickled red onions last?
When sealed properly and stored in the refrigerator, pickled red onions will keep their taste and texture for up to 2 weeks.
Can you use other kinds of onions for this recipe?
While red onions will make the most visually appealing option, this simple pickling method will work with almost any type of onion you have on hand. Try this brine with yellow onions, sweet onions, cipollinis or even shallots.
