Pickled red onions are SUPER easy to make and are that finishing touch to sandwiches, soups and salads.
The onions may not be fully submerged in the liquid at first. Once boiled they should be underneath the liquid. If not add a little more water if you are not using the onions right away.
It’s so funny that most of us think we have to buy prepared condiments, me included. What’s so funny about that is so many of those condiments are easy to make and store well, pickled red onions being one of those.
How To Make Pickled Red Onions
First, you may ask why red onions and not sweet onions. Primarily for the color. The red onion turns a pretty pink and will stay that color as long as you store them. So you are getting a delicious taste along with a punch of color. We all eat with our eyes and color adds to that.
Slice the root and stem ends off of the red onion, discard the ends. Place one of the cut sides down on the cutting board and cut the onion in half. Now lay the freshest cut side down, peel off one or two layers that are tough, discard. Slice the onion into thick half moon shaped slices.
Cut the ends off the onion, slice in half, peel and then thinly slice
Smash the garlic by cutting off small bits on each end of the garlic clove. Take a large chefs knife and place on top of garlic, GENTLY press down on the knife to smash the garlic clove. DON’T whap the knife, you don’t want to cut yourself. Be very deliberate with your motions so that your hand doesn’t slip.
I do this almost daily. I slow down, take my time, and smash away. In fact, if you have a bench scraper use that instead of the knife to smash the garlic. Safety first.
You’ll see the top clove has a small amount cut off each end, do this before you smash the clove to help the skin fall off the clove.
Once you smash the garlic clove the skin peels off easily. The garlic is for long term flavoring so that’s why you aren’t mincing it.
Use a slow, controlled motion to smash the garlic. If you have a bench scraper use that instead of the chefs knife.
You’ll want to use table salt instead of kosher salt, this is so the salt will dissolve in the water and the vinegar. In a pinch kosher will work, it’s just not ideal. If you have to use kosher salt change the amount to 1 Tablespoon.
Drop all ingredients in a pan and bring to a boil. The onions will ALMOST be submerged at the beginning, by the time it is boiling the onions start to break down and they will be submerged in the liquid. If using the onions right away that’s fine if they aren’t totally submerged. If storing the onions, you’ll want to make sure that the onions are completely submerged by the time they have come to room temperature. If needed, add a little more water to the container so that the onions are under the liquid.
How To Store Pickled Red Onions
These pickled red onions have taken on that pretty pink hue. They are not submerged in liquid, but since I was going to use them within a couple of days that’s OK, if you are storing for longer than a few days then you’ll need to add some water and or vinegar to cover.
Place the onions in a nonreactive container, in other words, not aluminum. Glass is best, otherwise plastic will do. The ubiquitous mason jar comes to mind.
Keep the pickled onions submerged in the liquid, covered in the refrigerator for up to 2 months. If you ever see mold or it smells funny then toss into the garbage. But in a refrigerator that shouldn’t happen, vinegar is one of the best preservatives.
What To Use Pickled Red Onions For
Where to start! Pickled red onions can be used anywhere that you would use raw onion or looking for that extra zing of vinegar.
Think tacos, salads, sandwiches, eggs, soups, fish, chicken, avocado toast and my personal favorite, substitute the typical raw red onion on a bagel with cream cheese and lox to pickled red onion. Yum!
I think a better question is what do pickled red onions NOT go with?
See the suggestions below for recipes that use pickled red onions or that have a similar taste.
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Pickled Red Onions
Pickled red onions are the perfect condiment to have in the refrigerator at all times for sandwiches, salads, tacos, eggs, chicken, fish, you name it!
Ingredients
- 1 Medium Red onion thinly sliced
- 1 clove garlic peeled and smashed, optional
- 3 Tablespoons Sugar
- 1 1/2 teaspoons Table salt not kosher
- 1/2 teaspoon Whole peppercorns optional
- 1/2 Cup Apple cider vinegar or white distilled vinegar
- 1 Cup Water
Instructions
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Peel and thinly slice the red onion and peel and smash the garlic clove. Put all ingredients in pan and bring to a boil.
Once boiling remove the pan from the heat, cover and let come to room temperature.
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You can use the pickled onions immediately.
If you have time let them sit in the refrigerator overnight to soften the onions.
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To store the pickled onions keep submerged in liquid in a non reactive container like glass or plastic, NOT aluminum.
The pickled onions will last a couple of months. If you see any mold or sludge toss. But in such an acidic environment they should be fine in the refrigerator for up to 8 weeks.
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Made these to top Korean beef tacos. Delish!
Sounds great! Glad you liked the pickled red onions, I really think they are the secret topping to so many things, including Korean beef tacos. Enjoy!
I have pickled onions with another recipe which is similar. I add julienned bell pepper and seeded, julienned jalapeños with the onions. I have also substituted cucumbers for the onions.
Those ideas sound great. It’s amazing how many things can be pickled, how easy it is to do and delicious to boot. Thanks for commenting.
Great recipe for pickled red onions!
Those ideas sound great. Love the idea of pickling several ingredients together. Thanks for commenting!
I can I make a large cooking, put in jars hot and then use a water bath to can them? We are a older retired couple and would rather put them in 8 oz. jars for us and give jars to our also retired neighbors. None of us eat very much anymore.
Jean I don’t think it’s necessary to go through the traditional canning process. These onions will stay good for at least 8 weeks in the refrigerator. Some people say much longer. I would put them in small jars for your friends to use up within the 2 month window. If you’d like to can them I’m sure that would be fine, I just haven’t tried it. Good luck, they add so much flavor to dishes!
I will like but but, can’t we canned, because I need for salad or anything thank you
Yes, but no need to go through the canning process. I use canning jars for all kinds of things. Especially in place of plastic containers for leftover food.
Just cooked these beauties up… will let you know but they smell divine.
You’ll love them. Let me know what you add the pickled onions to.
Do you store these in the same liquid you cooked them in or use different liquid? Planning on storing them.
Store in the same liquid that you cooked them in. They will last for at least a couple of months if kept in the refrigerator. I love them.
Just made these. I like your take on them. I did 2/3 sugar and 1/3 honey. Also, more garlic. And, a tad more vinegar. (since I used two large red onions, and added a bit more of all to compensate..). smells amazing. My wife said she was interested in trying it out which amazed me! We are going to top some spanish omelette (“tortilla”) with this and some Manchego Cheese (1 year aged for robust flavor) and add some Jamón Ibérico and some fresh sliced heirloom tomato plus a side of Gazpacho home-made of course! Can’t wait!!!
thanks for the recipe!
Dave Dude
Wow, that all sounds amazing. I’ll have to give those changes a try!
I want to be your neighbor.
You know your groceries! 😉
I’m obsessed with these – especially love them on egg salad and crackers!
So glad you like them. I have pickled onions in my refrigerator all of the time!
made these to go with ropa vieja “tacos”. will make them again and again!
That sounds great Terri, glad you like the pickled onions.
I am interested in making these. Can you can them or are they better just in the frig?
Hi Sue, I’ve never tried canning them but found several sources on Google that tell you how. Here’s a site that has good instructions. Let me know how they turn out!
Love this! Using these to top roasted red beets to serve as a cold salad with feta cheese. So quick and easy I will be making these weekly.
What a great idea Marion, let me know how the beets and feta turn out, sounds fantastic!
Yum!
We would love to have these in our fridge! My husband has to be salt free or very low salt so I was wondering if the salt is absolutely imperative?
Hi Snow, I’ve never tried without salt. After researching I found another blog that you will probably like. Here’s their recipe for salt-free dill pickles. Let me know if you try the pickled red onions without the salt the way Hacking Salt suggests. Good Luck!
Making these now, added sliced radish and jalapeños. Taking them to a Cinco de mayo potluck lunch at work on Monday to go with my veggie taco filling of poblanos and mushrooms. They look and smell fabby! Thanks for the recipe.
Thanks for your comments Elaine. I’m certain your colleagues will love the pickled red onions and your veggie tacos.
These sound so good. Would it affect the long term storage of the onion by using less sugar? Has anyone used less sugar and how much? Thanks
Hi Barb, the sugar is only for taste, I think it balances out the tanginess of the vinegar. You can leave it out completely if you like. I don’t believe the sugar has anything to do with the longevity of the onions. The vinegar is the key to that. Hope that helps! -Becky
Hi .Barb, I use Truvia instead of sugar and the onions are still very good!
Made these yesterday! Added a bay leaf while heating. Also added a dash of coriander. Yum!!
So glad you like them Cyndy!
Why not Kosher salt azad and wht so much sugar?
Actually you can use kosher salt. There’s an advantage to kosher salt in that it won’t make the liquid cloudy. Kosher salt has larger crystals and takes just a bit more time to dissolve. As for the sugar you can leave it out if you like, it’s just there for flavoring.
Hi Barb that recipe sounds good I have a recipe of pickled onions but my the only thing I use lime juice and salt no cooking they get picked in the lime juice yum..
Hi can I have your recipe please? K. Dangler
Excellent recipe. We made these for tacos and now we keep putting them on all sorts of dishes from cold ramen salad to veggie burgers. Wonderful & easy. Thanks for sharing it.
So glad you like the pickled red onions. You’re right, they add flavor to so many things. Thanks for the 5 star rating!
Great recipe. I added a little bit of oregano, which I added right before putting the onions in a mason jar. I used sea salt . These onions are perfect, I mean perfect, to eat over pupusas, which are Central American corn masa filled with mozzarella cheese. Yummy. Thanks for sharing.
Thanks for the kind words Rosa!
My husband loves these pickled onions. I just made the third batch since November 26. I see a lot of pickled onion making in my future. Thanks for the easy and excellent recipe. While I have made many recipes that I have found on Pinterest this is the only comment I have ever written.
Susan it makes me so happy when people enjoy my recipes. Pickled onions should be on everyone’s table. Thanks for the nice comment and enjoy.
We loved these. My 2 year old and i finished almost half of them with supper before the onions even had a chance to fully cool…. I’m guessing Ill be making another batch sooner rather than later… Ha ha
Who would have known pickled onions are so great, they are a secret weapon to elevate any sandwich or salad. So glad you liked them, especially your two year old!
Delicious and simple! After making with red onion, the next batch included cucumbers and now I’m adding a variety of peppers from the garden. This recipe is a keeper! Thank you.
Made a double batch last week for the first time. It’s all gone. Starting a triple batch now. I added more garlic and peppercorns and a bit less sugar for extra tang. Can’t wait to try the veggie recipe!
We are growing red onions in my garden and a friend sent me your recipe. Yum yum! I usually sub Truvia for the sugar and don’t add garlic or peppercorns, and they still turn out yummy!
I was wondering myself if I could use an alternate sugar substitute.
The recipes says not to use kosher salt which my brain read as “use kosher salt” so now I’m concerned. It taste great! But why no kosher salt??
Kosher is fine. It’s just that regular table salt will dissolve easier. Pickling salt will give you the clearest brine but is harder to find. Make sure you adjust the amount depending on size of the grain.
Love this recipe thank you.My husband and son ‘in law crazy about this Pickled Onions it only last 3 days in the refrigerator they scoop the onions with a spoon and eat it as it is .I used Mason Jar to store it.
Do you need to boil the onions first?
No need to boil the onions first, just add the ingredients all at once. Enjoy!
Used to buy jars of Pickled Red Onions and would use all the time, then had a “Doh” moment and made this recipe..
What a difference, apart from the cost saving they taste amazing, Thank You
Paul
South Wales
I use pickling psice in mine and it’s brilliant, Love it.
Pickling Spice -Duh
Just made another batch, had some liquid left so added caarot.
Pickled Carrot is amazing