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If you’ve never made pickled red onions before, get ready to fall in love. They’re tangy, sweet, crunchy, and instantly transform any dish into something that looks and tastes restaurant-worthy. From tacos to avocado toast, these pretty pink onions are the condiment you didn’t know you needed—until now.
Here’s the funny part: I’ve never been a fan of raw onions. Honestly, I try to avoid them in recipes that call for raw onions because I cannot stand that harsh bite. But once I discovered pickled onions, everything changed. They’re not only tolerable—they’re amazing. The sharpness mellows out in the brine, leaving behind a tangy, slightly sweet flavor that complements almost every dish.
Now, I make a jar almost every week. I love how they add crunch, color, and brightness to otherwise simple meals. Plus, they make me feel like I’m eating something I’d order at a trendy café, except I made it right at home.
Why You’ll Love This Recipe
How to make these pickled red onios
- Prep the onion: Peel the onion, then use a mandolin (or a sharp knife) to get thin slices. Optional: Soak the slices in cold water for 20 minutes to remove some of the raw onion bite. Drain and set aside.
- Make the brine: In a small pot, combine vinegar, water, sugar, and salt. Stir and bring to a simmer until the sugar and salt are dissolved. Remove from heat.
- Pack the jar: Place the sliced onions into a clean glass jar. Add peppercorns and bay leaves if using.
- Pour the brine: Carefully pour the hot brine over the onions, making sure they’re fully submerged.
FAQ
Pickled Red Onions
Equipment
- Mandolin or a very sharp knife
Ingredients
- 1 red onion thinly sliced
- 1 cup water
- 1 cup apple cider vinager (or white, rice, or a mix)
- ¼ cup sugar
- 1 tablespoon salt
- pepercorns or bay leaves optional
Instructions
- Peel the onion, then use a mandolin (or a sharp knife) to get thin slices. Optional: Soak the onions in cold water for 20 minutes, then drain.
- Heat vinegar, water, sugar, and salt in a saucepan until the sugar is dissolved.
- Add onions to a jar with optional peppercorns and bay leaves.
- Pour hot brine over onions to cover.
- Let it cool, seal, and refrigerate. Ready in 30 minutes, best after a few hours.
Notes
- Do it the lazy way and add the boiling water to a heat safe measuring container.
- Store in a sealed jar in the refrigerator. They’re best eaten within 2 weeks, though they usually don’t last that long in my house!
