Pickled Red Onions Recipe

No ratings yet

Pickled red onions are the perfect combination of sweet and tangy. They are the best topping for sandwiches, salads, tacos, and more!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time10

Pickling Time30

Total Time50

Course: condiment, Side Dish

Cuisine: American

Servings:

Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar.
1 red onion
In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.