Quick Pickled Red Onions
Pickled red onions are one of those things I really like when I’m eating out, but I didn’t even think about making at home for an embarrassingly long time. They’re so easy to make and they’re seriously so delicious. This recipe for quick pickled red onions takes less than 20 minutes to make (add a little cooling time) and you’re set – for meals and meals to come!
I love pickled red onions for their ease and their yummy flavor. It’s a simple way to add flavor to any dish without a heavy sauce (or having to add it to everyone’s plate). The acid from the vinegar is also said to help with digestion, so I’m here to enjoy all the perks!!!
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Quick Pickled Red Onions
Pickled red onions somehow take two very strong flavors (raw onions and vinegar) and merry them into this wonderfully bright, tangy topping that I love adding to so many dishes, including….
Recommended Ways to Eat Pickled Onions
However you want!!! Ok, ok. My favorite way to eat pickled onions I when we have tacos (which is usually at least twice per week – just being real here). They’re also particularly good on pulled pork or shredded beef.
You can easily enjoy pickled onions on avocado toast or on a breakfast bowl. They’re yummy on a sandwich, great on a burger, not bad in a salad, a tasty addition to chips and guacamole, and this might just be a personal preference, but I’ve been known to add these quick pickled red onions to my homemade fried rice!
How to Make Quick Pickled Red Onions
Pickled red onions come together really quickly and you don’t need to dirty many dishes.
Combine red wine vinegar, water, and sugar to a large saucepan. Over medium-high heat, stir ingredient until sugar is fully dissolved in water and vinegar. Then add the seasonings – peppercorns, cloves, mustard seed, and salt.
Simmer these flavors together for about 5 minutes and then add in thinly sliced onion. Simmer one more minute and remove from heat.
Add the bay leaf, cover, and let cool for at least 15 minutes. Transfer pickled red onions to a glass jar with secure lid and let cool before serving or refrigerate to chill completely.
The Best Way to Slice Onions for Pickling
I personally like thinner slices for pickled red onions, but either is fine. Thinner slices of onion will let the onions absorb the pickling flavors faster – more tang! Thicker slices will be crunchier longer and give a milder flavor.
I use a very sharp knife to slice the onions. We don’t own a mandolin (one cut of my fingers and I was disenchanted), but you could use one if you’re safe and have one you like using!
How to Store Pickled Onions
Glass containers are the best way to store pickled onions. The acid from the vinegar will immediately start to break down plastic in aplastic container (and that plastic will then enter your pickled onion mix, which you don’t want).
Glass mason jars are my go to, but any sort of upcycled glass jar or glass food storage container is totally fine.
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What Kind of Vinegar do You Use for Pickled Onions
My recipe for pickled onions uses red wine vinegar. I always have it on hand and it adds a delicious tang (and subtle sweetness) to the pickled red onions. Apple cider vinegar is another very common options for pickling – as well as another one that’s usually on my shelf.
You can use any kind of vinegar to get pickled onions, but the flavor will change with each one. White vinegar is fine, but you may want to adjust the amount of sugar, since its’ such a powerful vinegar flavor.
Rice vinegar or champagne/white wine vinegar would both be yummy options with which to play around as well!
Is it Possible to Make Pickled Onions without Vinegar
Yep. The vinegar acts as an acid that does the pickling in the recipe. There are plenty of other acid options, including citrus juice (orange, lemon, and lime juice). You can also use a more traditional method of salt and water, but these will certainly take longer to pickle.
Can You Make Pickled Red Onions Without Sugar?
While sugar isn’t part of the pickling process, it is there for a reason, so before you omit the sugar, it’s important to understand them. Sugar balances the acidity; it doesn’t just add sweetness. Just like you’d add lemon juice to strawberry jam, the sugar balances the flavor.
Reducing or omitting the sugar changes the flavor of your pickled red onions, which is fine – you just need to know. You can also try substituting honey or maple syrup for the sugar. The flavor will change subtly, but they’re good options. Replace the sugar in the recipe – adjust as desired. I always think you can start low and add more!
How long do Quick Pickled Onions Last in the Fridge
Pickled onions are ok to eat unless you see mold. The acid acts as an inhibitor, so you’ll know! You want to keep the onion submerged in the liquid at all times, so add more liquid if that isn’t happening.
Pickled items will soften over time, however, so for the freshest, crunchiest pickled red onions, it’s best to eat them within a week or two.
The topic of throwing food away because it’s gone “bad” is one of the biggest sources of unnecessary food waste in this country. You can read more about tips for reducing food waste as well as this write up on when to throw away food and leftovers!
Why Pickled Red Onions Are Worth Making at Home
Pickled onions are a fun treat to have on hand at home and they’re so quick and easy that it’s a no-brainer for me. It’s almost as simple as making simple syrup that I feel silly buying them anymore.
We love them for elevating meals instantly (homemade or take out). I also love making them to save any onions that may be on their last legs.
Homemade pickled red onions are less expensive, can save food going to waste, and (mot importantly) they’re super yummy!!
PICKLED RED ONIONS {QUICK}
Ingredients
- 1 cup red wine vinegar
- 1 cup water
- ⅓ cup sugar
- 5 whole peppercorns
- 4 whole cloves
- ¼ teaspoon mustard seeds
- Large pinch salt
- 1 large red onion sliced
- 1 bay leaf
Instructions
- Add the vinegar, water, and sugar to a large saucepan. Turn the heat to medium-high. Stir to dissolve the sugar, then add the peppercorns, cloves, mustard seed, and salt. Let simmer for 5 minutes.
- Stir in the sliced onion. Simmer for one more minute. Remove from the heat. Add the bay leaf and cover with a lid. Let cool for 15 minutes.
- Transfer the onions to a mason jar or an airtight container. Let cool 5 more minutes. Secure the lid and refrigerate until completely chilled, 3 to 5 hours. Discard any large or whole spices before serving.
Notes
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