Pickled Red Onions - iFoodReal.com (original) (raw)

Tangy, crisp, and ready in just 1 hour! Learn how to make the best quick Pickled Red Onions to elevate your tacos, salads, burgers, and bowls.

Why You’ll Love This Recipe

With all the Mexican recipes on iFoodReal, I have definitely been missing a pickled red onions recipe.

Here is why I think you will love making it:

• Quick and easy: No fermenting or processing required. With just 10 minutes of prep and a 1-hour chill time, you’ll have vibrant, tangy red onions ready to use in carnitas, burgers and tacos.
• Simple ingredients: You only need basic kitchen staples – red onions, water, two types of vinegar, a touch of maple syrup, and everyday spices to create a high-impact condiment.
• The perfect flavor booster: Pickled red onions bring a bright, zesty pop of acidity and a satisfying crunch that instantly cuts through rich dishes and balances flavors.
• Healthy: This side dish is naturally gluten-free, vegan, oil-free, and contains only 16 calories per serving.
• Versatile meal prep: A single batch lasts for up to 2 to 3 weeks in the fridge. They are the ultimate meal-prep shortcut to elevate your weekday lunches and dinners!

Ingredients for Pickled Red Onions

• Red onions: You will need 2 large red onions. Slice them thinly and uniformly using a mandoline slicer for the best texture.
• Vinegars: My preference is a balanced combination of white vinegar and apple cider vinegar gives these red onions the perfect tangy bite. I tested onions with white vinegar and a mix of white and apple cider vinegar. The onions with white vinegar have a more pungent flavor, while the mix of these two gives milder, slightly fruity depth.
• Water: Helps dilute the vinegar slightly so the brine isn’t overwhelmingly sharp.
• Sweetener: Maple syrup or brown sugar adds just enough sweetness to counteract the acidity. You can also use honey or white sugar.
• Sea salt: Essential for drawing out the onion’s natural flavors and preserving them. Can also use kosher salt or pink salt.
• Spices: Mixed peppercorns and mustard seeds for a classic warmth.

How to Make Pickled Red Onions

1. Slice: Thinly slice the onions with a mandoline and pack them into clean glass jars. I sliced onions into half moons because of the size of my jar, but also because these are easier to eat. When whole onions are sliced, they tend to stretch through the food – think of eating a taco and then the onion pulls out with each bite. With half moons, the onions distribute more evenly and are easier to eat.
2. Season: Add the peppercorns and mustard seeds right into the jars with the onions.
3. Warm the brine: Gently heat the vinegars, water, sweetener, and sea salt in a small saucepan just until the salt dissolves. No need to boil since it’s a quick pickle recipe and hot water will dissolve salt and sugar.
4. Pour and mix: Pour the warm brine over the onions, then use a skewer or chopstick to release air bubbles and mix the spices.
5. Chill: Let the jars cool to room temperature, seal them tightly with a lid, and refrigerate for at least 1 hour before serving.

Tips for Best Results

• Slice them uniformly: Using a mandoline ensures your onion slices are perfectly thin and even. This allows the brine to penetrate quickly, ensuring every bite has the same crisp, tender texture. If you don’t have one, you can use a sharp knife and a cutting board.
• Keep them submerged: Make sure the warm vinegar mixture completely covers the onions in your jar. If any onion pieces stick out above the liquid line, they won’t pickle evenly and could spoil faster.
• Release trapped air bubbles: After pouring the brine, gently poke and stir the onions with a chopstick, skewer, or butter knife. This releases air pockets and distributes your peppercorns and mustard seeds so they don’t just sit in a clump at the top.
• Let them cool completely: Don’t rush to seal the jars or pop them in the fridge while they are still hot. Letting them cool to room temperature on the counter first preserves that incredible, snappy crunch.
• Choose the right jars: Glass jars (like Mason jars) with tight-fitting lids are best. Avoid plastic containers, which can absorb odors and stains, or metal lids without a seal, as the acid in the vinegar can corrode the metal over time.

Variations

• Spicy: Add a sliced jalapeño, serrano pepper, or a pinch of red pepper flakes directly into the jar.
• Garlic and herb: Toss in a few smashed garlic cloves and a sprig of fresh dill or rosemary.
• Warm spices: Add a whole clove, a bay leaf, or a small cinnamon stick to the brine for a cozier flavor profile.
• Citrus twist: Swap a tablespoon of water for fresh lime or orange juice to give it a bright, fresh finish.

Serving Ideas

• Tacos and carnitas: Perfect for topping your carnitas or tacos to cut through the rich meat.
• Burgers and sandwiches: Pile them onto juicy burgers or with any bright sandwich filling like cottage cheese egg salad for an instant gourmet crunch.
• Bowls and salads: Toss them into grain bowls, burrito bowls, or green salads for a pop of color and brightness.
• Breakfast: Give avocado toast or scrambled eggs a serious flavor upgrade.

How to Store

Store: Transfer the pickled onions to an airtight container or a tightly sealed glass jar and store them in the refrigerator. They will keep fresh and crunchy for up to 2 to 3 weeks.

Freeze: Do not freeze pickled onions. Freezing will break down the cell walls of the onion, completely destroying their signature snappy, crisp texture.

FAQs

**Why did my onions turn bright pink?

That’s the magic of science! The acid in the vinegar reacts with the natural pigments in the red onions, turning them a beautiful, vibrant pink.

**Can I use white onions or yellow onions?

Yes, but they won’t have that iconic pink color, and the flavor will be a bit stronger and less sweet.

Do I have to use glass jars?

Yes, glass is highly recommended because vinegar can react with metals or leach into certain plastics over time.

More Ways to Use Pickled Red Onions

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• ▢ 2 large red onions
• ▢ 1/2 cup white vinegar
• ▢ 1/2 cup apple cider vinegar
• ▢ 1/2 cup water
• ▢ 1 tablespoon maple syrup or brown sugar
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon mixed peppercorns
• ▢ 1/2 teaspoon mustard seeds

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• Peel your red onions and slice them using a mandoline slicer. You can slice the onions into whole rounds (for larger jars) or cut them in half and slice them into half moons (smaller jars).
• Divide the sliced onions between jars with a tight lid. Divide the mixed peppercorns and mustard seeds between the jars.
• In a small saucepan, combine white vinegar, apple cider vinegar, maple syrup, and sea salt. Heat gently over medium heat, stirring until salt dissolves. The mixture does not need to boil.
• Carefully pour the warm brine over the onions until fully covered. Using a skewer or a chopstick, gently push the onions so the spices mix through the jars with the onions. You do not want them just sitting on the top.
• Let the jars cool, then refrigerate for 1 hour or overnight.
• Serve as desired.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate in an airtight container or tightly sealed jar for up to 2 to 3 weeks.
• Note on freezing/reheating: Pickled red onions should not be frozen or reheated, as this will destroy their signature crisp texture. Always serve them cold straight from the fridge!

Calories: 16kcal, Carbohydrates: 3g, Protein: 0.2g, Fat: 0.1g, Saturated Fat: 0.01g, Sodium: 196mg, Fiber: 0.3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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