Pickled Red Onion

Why You’ll Love This Recipe

I absolutely love making Pickled Red Onion because it’s a quick, easy, and flavorful way to elevate almost any dish! The tangy, slightly sweet, and crunchy texture of pickled red onions adds a burst of flavor to tacos, burgers, salads, sandwiches, and more. It’s the perfect condiment to have on hand for an extra zing without being overwhelming. Plus, it only takes about 10 minutes of prep time, and the flavor deepens as it sits, so you can make it ahead of time and enjoy it later. Once you try this, you’ll find yourself adding it to everything!

Ingredients

• 1 large red onion, thinly sliced

• 1/2 cup apple cider vinegar (or white vinegar)

• 1/2 cup water

• 2 tablespoons granulated sugar

• 1 teaspoon salt

• 1/2 teaspoon whole black peppercorns (optional)

• 1/2 teaspoon mustard seeds (optional)

• 1 garlic clove, smashed (optional)

• 1 bay leaf (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Onions:

1. Slice the Onion: Peel the red onion and cut it in half. Slice it into thin rings or half-moons, depending on your preference.

Make the Pickling Liquid:

2. Combine the Pickling Ingredients: In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf (if using). Stir to dissolve the sugar and salt.

3. Bring to a Simmer: Heat the mixture over medium heat until it just comes to a simmer. Let it simmer for about 1-2 minutes, then remove it from the heat.

Pickle the Onions:

4. Pour the Liquid Over the Onions: Place the sliced onions in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, ensuring they are fully submerged.

5. Let it Sit: Let the onions sit for about 10-15 minutes at room temperature to allow the flavors to meld. If you’re short on time, they’ll be ready to eat right away, but the longer they sit, the better they’ll taste!

Serve:

6. Refrigerate: Once the onions have cooled to room temperature, transfer the jar to the refrigerator. The pickled onions will be ready to eat in about an hour, but they improve in flavor after a day or two. They’ll keep in the refrigerator for up to 2 weeks.

Enjoy:

7. Serve: Enjoy your pickled red onions on tacos, sandwiches, salads, grilled meats, or anything that could use a flavorful and tangy kick!

Servings and Timing

This recipe makes about 1 jar (roughly 1-1.5 cups of pickled onions). The prep time is about 10 minutes, and the pickling time is about 15 minutes for quick use, but the flavors develop over a day or two.

Variations

If I want to add extra flavor, I sometimes throw in a few slices of fresh jalapeño for a spicy kick, or a couple of sprigs of fresh herbs like thyme or rosemary for added depth. You can also use different types of vinegar, such as white wine vinegar or red wine vinegar, for a subtle change in flavor.

Storage/Reheating

Pickled red onions store well in an airtight container in the refrigerator for up to 2 weeks. They get better with time, so they’re great to prepare ahead of time for use throughout the week.

FAQs

Can I use this recipe for other vegetables?

Yes! This pickling liquid works well with other vegetables, like cucumbers, carrots, or even radishes. Just slice them thinly, and follow the same steps.

Can I make these without sugar?

Yes, you can skip the sugar for a more tangy, less sweet version of pickled onions. You can also substitute with honey or agave syrup if you prefer a natural sweetener.

Can I make pickled red onions without vinegar?

If you’re looking for a vinegar-free version, you can try using lemon juice or lime juice instead. The result will be a slightly different flavor, but still deliciously tangy.

How do I know when the pickled onions are ready?

The pickled onions will be ready to eat within an hour, but they’ll develop a deeper flavor if you allow them to sit for a few hours or even overnight. They’re fully pickled after a day or two.

Can I can these pickled onions for long-term storage?

This recipe is for quick pickling and refrigeration, not for long-term canning. If you’re interested in canning, the process requires different steps to ensure the safety of the preservation.

Conclusion

Pickled Red Onion is one of those simple, yet magical recipes that can transform your meals. The tangy, crunchy addition is a perfect complement to a wide variety of dishes and takes only minutes to prepare. Whether you make it ahead for the week or whip it up as a quick topping for tonight’s dinner, it’s sure to become a staple in your kitchen. Enjoy the flavor boost with very little effort!

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