Pickled Onions Recipe

I absolutely love this recipe because it transforms simple red onions into a tangy, crunchy delight that elevates any meal with just a few basic ingredients. Plus, the vibrant flavors and colors make my meals Instagram-worthy, perfect for sharing with friends both online and at the table!

My recipes are full of the tangy and vibrant flavors I love, and my pickled onions are no exception. A zesty blend of white and apple cider vinegars, a touch of sweetness from granulated sugar, and just enough heat from red pepper flakes make these a perfect pairing for virtually any dish.

The combination of these ingredients, which I stir together with the sliced onions, results in a colorful condiment that I could not do without.

Ingredients

White Vinegar:
Delivers the sharp, tangy, essential sourness for pickling.

Apple Cider Vinegar:
Mild sweetness and fruity complexity add depth.

Granulated Sugar:
Counterbalances sourness and improves the entire flavor ensemble.

Kosher Salt:
Key to maintaining and boosting delightful umami flavors.

Black Peppercorns:
Imparts a low-key, warm spiciness while pickling.

Mustard Seeds:
Offers a delicate warmth and an odor that speaks of the earth.

Red Onions:
Provide a gentle sweetness; excellent suppliers of antioxidants.

Garlic:
Accentuates taste and is reputed to provide health payoffs, such as improved immunity.

Bay Leaf:
Gives the pickling solution a subtle, herbal taste.

Ingredient Quantities

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup water
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes
• 2 large red onions, thinly sliced
• 2 cloves garlic, sliced
• 1 bay leaf

Instructions

1. In a medium-sized pan, combine the following ingredients: white vinegar, apple cider vinegar, and water.

2. Add the granulated sugar, kosher salt, black peppercorns, mustard seeds, and red pepper flakes to the saucepan.

3. Warm the combination over a medium to high flame, mixing now and then, until the sweetening and salting agents are fully liquefied and merged with the water.

4. Take the saucepan off the heat and place it to the side.

5. Put the red onions and garlic cloves, sliced very thinly, into a clean, heatproof glass jar or container.

6. Place the bay leaf in the jar and push it between the onion slices.

7. Ensure that the onions are completely submerged by pouring the hot vinegar mixture over them.

8. Before sealing the jar with a lid, let the contents cool to room temperature.

9. Chill the jar for a minimum of 2 hours, but for optimal flavor, allow the onions to cure in the brine for a minimum of 24 hours.

10. Serve the pickled onions as a side dish or topping with a little zing and a lot of crunch. Of course, there’s no need to serve them right away; you can store them in the fridge for at least 2 weeks and reach for them whenever the urge strikes.

Equipment Needed

1. Medium-sized pan or saucepan
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Heatproof glass jar or container with lid

FAQ

• Can I use a different type of vinegar?Rice vinegar or more apple cider vinegar can be used in place of white vinegar for a slightly different flavor.
• How long do pickled onions last?In a sealed container, pickled onions can be kept in the refrigerator for 2-3 weeks.
• Can I add other spices or herbs?Certainly! You may wish to try other spices such as coriander seeds or herbs like sprigs of thyme.
• Why use red onions specifically?A beautiful color and a slightly sweeter taste compared with white or yellow onions come from red onions.
• What can I use pickled onions for?Onions that have been pickled make for an excellent addition to tacos, sandwiches, and salads, and they serve as fantastic toppings for burgers.
• Do I need to boil the mixture?The vinegar mixture should be brought to a slow boil to ensure the complete dissolution of all sugar and salt before it’s poured over the onions.
• Can I use a different type of onion?You can use white or yellow onions, but the flavor and color will be somewhat different.

Substitutions and Variations

Rather than using white vinegar: 1 cup rice vinegar or 1 cup white wine vinegar
Substitute ingredients for apple cider vinegar: Use 1 cup red wine vinegar or 1 cup champagne vinegar.
Use honey or maple syrup in lieu of granulated sugar: 3 tablespoons.
Use 1 tablespoon of sea salt or 1 tablespoon of pickling salt if salt is not kosher.
If you don’t have red onions, use these instead: 2 large yellow onions or 2 large shallots, thinly sliced.

Pro Tips

1. Sterilize Your Jar Before adding the onions and brine, ensure the glass jar is properly sterilized by washing it in hot, soapy water and rinsing thoroughly. You can also place it in boiling water for 10 minutes. This will help prevent any unwanted bacteria and extend the shelf life of your pickled onions.

2. Slice Evenly Use a mandoline slicer or a sharp knife to achieve evenly thin slices of onion. Consistent thickness ensures the onions pickle evenly and absorb the flavors thoroughly.

3. Customize the Spice Level Adjust the red pepper flakes to suit your heat preference. You can add more for an extra kick or reduce them if you prefer a milder flavor.

4. Experiment with Add-Ins Add other spices or herbs such as dill, thyme, or rosemary to the brine to experiment with different flavors. You can also try adding a few slices of fresh jalapeño for extra spice.

5. Use for Flavor Boost Besides being a great topping for dishes, use the pickling brine as a vinaigrette base for salads or to add a zing to marinades for meat or tofu. The flavorful liquid can be a secret ingredient in various dishes.