Best Pickled Onions Recipe
The best pickled onions recipe turns an ordinary onion into a tangy, zesty, robust version of its original self.
Sometimes a taco or salad just needs that bite to take it to the next level. Well, that’s where these pickled onions come in handy.
I’ve grown fond of these pickled onions ever since I tried them in a shawarma wrap. The tangy bite of the onion complimented the already delicious flavors in the wrap and elevated the flavor profile with its presence.
Pickled red onions are so easy to make, they store well in the refrigerator, and they add a satisfying punch to any food that needs a pick-me-up.
This post is about how to make the best pickled onions recipe.
Best Pickled Onions Recipe
What do I need to make this pickled red onions recipe?
You will need:
- Red onion: Red onion is a popular choice for pickled onions but you can also use white or yellow onion.
- Vinegar: I use white vinegar in this recipe but feel free to try it with red wine vinegar or apple cider vinegar for a slightly sweeter variation.
- Salt: A necessity for pickling and adds to the overall flavor profile.
- Sugar: Counters the acidity to a low degree. Sugar can be substituted for honey or maple syrup, or even a few slices of cooked beets.
- Additions: These are totally optional but can add to the flavor profile like:
- whole cloves of garlic
- spices like cumin seeds, whole peppercorns, bay leaf, fennel seeds, caraway seeds, etc.
- fresh herbs
How do I make this pickled red onions recipe?
Firstly, you will need to thinly slice the onion. You may use a mandoline slicer for this or use a knife. I sliced the onion in rings but you can choose to slice it vertically instead.
Next,
- Put the sliced onion in a clean glass jar.
- Pour the vinegar and water into a medium saucepan on medium-high heat.
- Add the salt and sugar and allow the mixture to simmer and dissolve. Take it off the heat.
- Let the mixture cool to room temperature and add it to the jar full of onion slices. Put the lid on and refrigerate overnight.
The onions are ready when they turn pink and are tender.
Key tips for pickling onions:
- Slice the onion thinly so the bite is not too overpowering.
- If you want to mellow the ripe and pungent flavor of the onion, consider blanching the onions before adding them to the pickling jar.
- To do this, put the onion slices in a colander and run boiling water over them for a few seconds.
- Alternatively, you can put the onion slices in a strainer and dip them in a pot of boiling water for just a few seconds.
- Let it marinate overnight if possible for best results.
- The thicker the slice of onion, the longer it needs to marinate.
What can I serve pickled red onions with?
The options here are vast but here are some ideas:
- Tacos, like this Pan Seared Fish Tacos With Mango Salsa or Fish Stick Tacos For Any Day Of The Week
- Burritos
- Sandwiches
- Pita sandwiches
- Wraps
- Salads
- Heavy soups or curries (to brighten them), like this Red Lentil Curry | Simple Lentil Recipe
- Meaty stews, like this Savory Beef and Peppers Dutch Oven Stew Recipe
- Roasts
- Hamburgers, like this Juicy Stovetop Burger Recipe
- Falafel, like The Tastiest Easy Falafel Recipe
How do I store pickled onions?
Store them in a glass jar with a tight-fitting lid in the refrigerator. They will keep for up to 3 months.
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy pickling! 🙂
This post was about how to make the best pickled onions recipe.
Best Pickled Onions Recipe
Equipment
- 1 32 ounce glass jar
Ingredients
- 1-2 red onions thinly sliced
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons sugar
- ¾ teaspoon salt
- garlic, spices, herbs to taste, optional
Instructions
- Thinly slice the onion. You may use a mandoline slicer for this or use a knife.Put the sliced onion in a clean glass jar.
- Pour the vinegar and water into a medium saucepan on medium-high heat.Add the salt and sugar and allow the mixture to simmer and dissolve.Take it off the heat and let cool.
- Once the mixture is room temperature, add it to the jar full of onion slices. Put the lid on and refrigerate overnight.
- The onions are ready when they turn pink and are tender (refer to the photo in the blog post).
- Enjoy on tacos, sandwiches, wraps, salads, stews, soups, and more!
Notes
- Red onion: Red onion can be substituted for white or yellow onion.
- Vinegar: White vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Sugar: Sugar can be substituted for honey, maple syrup or even a few slices of cooked beets.
- Additions: These are optional but can add to the flavor profile like whole clove of garlic, spices like cumin seeds, whole peppercorns, oregano, bay leaf, fennel seeds, caraway seeds, fresh herbs etc.
Key tips for pickling onions:
- Slice the onion thinly so the bite is not too overpowering.
- If you want to mellow the ripe and pungent flavor of the onion, consider blanching the onions before adding them to the pickling jar.
- To do this, put the onion slices in a colander and run boiling water over them for a few seconds.
- Alternatively, you can put the onion slices in a strainer and dip them in a pot of boiling water for a few seconds.
- Let it marinate overnight if possible for best results.
- If you like a thicker slice of onion, marinate it longer.
Made this for the first time. Had it with the falafel, dynamite combo.
Thank you for sharing, Jackie!