Level up just about any dish with these Pickled Red Onions! (original) (raw)

I love red onions because even just a few slivers of fresh red onion can truly transform a recipe and there’s no substitution that is really quite like it. BUT I can rarely find a red onion that is smaller than a softball and I usually only need 1/4 or less of it for a recipe. Because I hate to waste the rest of the onions, I always use the leftovers to make a batch of these Pickled Red Onions.

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“Amazing!! We put these on everything….some even ate them straight out the jar! Thank you for sharing this wonderful (and easy) recipe!”

KRISTINA

Whenever I want to level up just about any dish, I reach for these Pickled Red Onions. They’re tangy, vibrant, and seriously so easy to make. I love adding them to tacos, sandwiches, salads, or bowls—they instantly add that punch of flavor that takes everything to the next level. With just a few simple ingredients and a quick prep, I’ve always got a jar of zesty goodness in the fridge, ready to bring a little extra zip to any meal.

There are a million different ways to make pickled red onions, so I’ve provided a very basic version below. As you begin to make them more often, you can start to tweak the flavors to match your preferences. Experiment with the seasonings and spices by adding ingredients like bay leaf, star anise, sliced jalapeño, or red pepper flakes.

Cost $1.34 recipe

Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, and more.

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

• ▢ 1.5 cups sliced red onion ($0.94)

• ▢ 1 clove garlic ($0.08)

• ▢ 3 Tbsp white sugar ($0.06)

• ▢ 1.5 Tbsp salt ($0.15)

• ▢ 1/2 tsp peppercorns ($0.05)

• ▢ 1 cup white vinegar* ($0.06)

• Thinly slice the red onion into 1/8-inch slices. Peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.

• Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.

• When it reaches a boil, pour the vinegar over the sliced onion and garlic.** Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature. I sometimes place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine (see step by step photos below).

• Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

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*You can use different kinds of vinegar to change the flavor. I suggest not using vinegar with strong flavors so they don’t overpower the onions or the other ingredients. Try rice vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar!

***For onions that remain crunchy, pour the boiling vinegar over the onions in the bowl. If you prefer soft onions, add the onion and garlic to the sauce pot and allow them to boil in the vinegar for 1-2 minutes before transferring to a non-metal bowl to cool.

Serving: 1recipeCalories: 214.6kcal (11%)Carbohydrates: 53.4g (18%)Protein: 2.1g (4%)Fat: 0.3gSodium: 3547.8mg (154%)Fiber: 3.5g (15%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Pickled Red Onions Step-by-Step Photos

Slice onion: This recipe works for up to about 2 cups of sliced red onion, but you can use less if you have less. It’s great for using up a leftover half onion, but I’ve used a whole onion for demonstration purposes here. Slice the onion into ⅛-inch slices.

Place the sliced onions and one clove of peeled garlic in a large ceramic or glass bowl.

Make the brine: Add 1.5 Tbsp salt, 3 Tbsp sugar, ½ tsp whole peppercorns, and 1 cup white vinegar to a saucepot. Stir to dissolve as much of the salt and sugar as possible. Place a lid on the pot and bring it up to a boil over medium-high heat.

Carefully pour the boiling vinegar brine over the sliced onions and garlic in the bowl. Stir to combine and press the onions below the brine. Allow the mixture to come to room temperature. I like to take a piece of plastic wrap and press it down onto the onions to help them stay below the brine just as soon as it’s cool enough to touch.

Soak onions: As the onions soak in the brine they’ll begin to turn an incredibly vibrant shade of pink. The pigment in red onions and red cabbage is a natural pH indicator. Don’t you just love food science??

Once the onions have come to room temperature and are a vibrant pink color, transfer them to an air-tight food storage container and refrigerate until ready to eat, or up to 4 weeks. The flavor gets even better after a few days!

(Tacos made with Chili Rubbed Pulled Pork, fresh jalapeño, pickled red onion, and cotija.)

serving suggestions

Pickled red onions are AWESOME on everything including Thai Curry Vegetable Soup and Slow Cooker Coconut Curry Lentils. I also love adding them to carnitas, smoky stovetop chicken fajitas, and practically any Mexican dish. Instead of thinking of these pickled red onions as a substitute for fresh red onions, think of them as a non-spicy alternative to pickled jalapeño. That tangy pickled flavor tastes great anywhere you’d normally use a pickled jalapeño.

How TO STORE

Keep your pickled red onions refrigerated and in the brine and they’ll last 3-4 weeks in the refrigerator! The flavor gets better over time as the onions marinate in the brine. Just make sure to keep your pickled red onions refrigerated in a non-reactive, air-tight container, like a mason jar or other food-safe storage container.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth