Pickled red onions are a quick and versatile addition to your culinary toolkit, offering a sweet and tangy kick to any dish. Whether topping a salad, sandwich, or burger, these onions are as easy to make as they are delightful to eat. Best of all, they keep well in the fridge, so you can enjoy them for up to two weeks.

• Cuisine: Street Food, American
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes plus cooling
• Servings: Makes 2-3 jars

Why You’ll Love This Recipe

• Enhances dishes with minimal effort and maximum flavor.
• Long shelf life when stored properly in the fridge.
• Simple ingredient list that’s easy to find in any kitchen or supermarket.
• Customizable in spice level and sweetness.

Ingredients

• 2 small red onions: Provides the foundational sweetness and crunch. Slice thinly, ideally with a mandoline for uniformity.
• 2 cups white vinegar: Acts as the primary pickling agent, preserving color and flavor.
• 2 cups water: Dilutes the vinegar to balance the tanginess.
• ⅓ cup cane sugar: Adds sweetness to counterbalance the vinegar’s acidity.
• 2 tablespoons sea salt: Enhances flavor and helps preserve the onions.
• 2 garlic cloves: Offers a subtle depth of flavor; optional but recommended.
• 1 teaspoon mixed peppercorns: Adds a mild spice and complexity; optional.

How to Make It

Step 1: Prepare the Jars

Thinly slice the red onions, taking care to maintain even slices for consistent pickling. Divide these slices between your prepared jars (two 16-ounce jars or three 10-ounce jars). Add the garlic and peppercorns to each jar if you’re using them; these enhance the overall flavor without overpowering.

Step 2: Make the Brine

In a medium saucepan, heat the white vinegar, water, cane sugar, and sea salt over medium heat. Stir until both the sugar and salt dissolve completely, approximately one minute. This step ensures no graininess and allows the flavors to meld. Let the brine cool to prevent cooking the onions upon contact, which would affect texture.

Step 3: Combine and Store

Pour the cooled brine over the onions in the jars, ensuring they’re fully submerged. Leave the jars on the counter to cool to room temperature; this prevents excessive pressure build-up in the fridge. Once cooled, seal the jars and place them in the refrigerator. The onions are ready to eat once they turn bright pink, which takes about one hour for thin slices or overnight for thicker ones. They will keep for up to two weeks when refrigerated.

Recipe FAQs

Can I use a different type of vinegar?

Yes, apple cider vinegar can be substituted for white vinegar for a slightly sweeter and fruitier flavor profile. Ensure it’s pure vinegar, not a vinegar-based dressing.

How do I adjust the sweetness or tartness?

To adjust sweetness, vary the amount of cane sugar. Less sugar will increase tartness, while more sugar will create a sweeter pickling solution. Taste your brine before use for precise adjustments.

What if I don’t have a mandoline?

While a mandoline offers quick, even slices, a sharp chef’s knife works well too. Aim for thin, uniform slices to ensure even pickling. The thinner the slice, the quicker it will achieve the desired texture.