Pickled Red Onions

Have you ever made pickled red onions? Although they may at first seem difficult, I promise you they’re shockingly easy! Pickling can remove the harsh taste from an onion and as it sits in an acidic brine from one hour to a few days, or even a week, the vegetable is transformed into something different. The brine that develops from the pickling process evolves over time and begins to change. I, personally, enjoy the taste of the pickled brine after about a week or so. The taste changes, and it transforms into a more flavorful and crunchy bite. If you like pickled recipes, you’ll love my pickled cucumbers!

The pickled onion you tasted on day two won’t taste the same as the same jar of pickled onions, a few days later. Pickled onions begin to turn a pinkish-red hue as time elapses. As time goes on, the color grows pinker, which is due to the molecule that gives red onions their red color, which is known as anthocyanins.

According to Food Crumble’s article, the red color molecules are stable at increased temperatures, which prevents the onion from turning white. Although the flavor does change over time, it’s actually rather tasty! Give it a try and let me know what you think in the comment section below!

Ingredients in Pickled Red Onions

Red onions. Two red onions, sliced thin with either a mandoline slicer or a sharp knife, are needed to make pickled red onions.

Water. Use distilled or filtered water for the best taste.

White vinegar. Vinegar will help pickle the onions. If you like, you can use apple cider vinegar for a sweeter flavor.

Sugar. White sugar is mostly for flavor. If you don’t want to add sugar, feel free to omit, but we prefer it with some sugar.

Sea salt. If you use regular table salt, be sure to double the salt amount. Salt keeps the pickled flavor.

What to do with Pickled Red Onions

Pickled red onions give salads a tangy crunch and are a wonderful addition to a wrap or sandwich. They pair perfectly with a juicy burger. They are fabulous on my Egg Roll in a Bowls, Bang Bang Shrimp Bowls, Bang Bang Chicken, Bang Bang Tofu, Asian Chicken Lettuce Wraps, Low-Carb Hamburger Steak and Gravy, and Shrimp-Fried Rice.

How to Make the Best Pickled Red Onions

1). Use a mandoline slicer or a knife to slice the onions into thin rounds. You can make them thin or thick, but the thicker they are, the longer they will require to marinate in the brine (if thick, they may require overnight refrigeration). If you slice them thin, they could be ready in as early as one hour.

2). Add the onions to 2-3 mason jars (use 10-oz.,16-oz., or 32-oz. mason jars; if using smaller jars, you may need to use more jars).

3). In a large pot, heat the water, vinegar, sugar, and salt over medium-high heat. Stir and after 2-3 minutes, remove from heat. Let it cool to room temperature and then add it to the mason jars. Refrigerate for at least 1 hour for smaller sliced onions and overnight for larger sliced.

Pickled Red Onions Pair Best with these Recipes

Hamburgers

Shrimp-Fried Rice

Low-Carb Hamburger Steak and Gravy with Broccoli and Cauliflower Rice

Bang Bang Shrimp Bowls

Bang Bang Chicken

Bang Bang Tofu

Asian Chicken Lettuce Wraps

Egg Roll in a Bowl

If you like this, you’ll love these recipes!

Pickled Cucumbers

Cucumber Dill Salad

Watermelon Feta Salad

Greek Potato Salad (no mayo)

Potato Salad

Creamy Grape Salad

Ambrosia Fruit Salad

Final Thoughts

Finally, if you make these Pickled Red Onions, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Pickled Red Onions

Elise McCollister

Have you ever made pickled red onions? Although they may at first seem difficult, I promise you they’re shockingly easy! 

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 10

Calories 39 kcal

Equipment

• 1 mandoline slicer

Ingredients

  

1x2x3x4x

• 2 red onions
• 2 cups water
• 2 cups white vinegar
• 1/4 cup sugar
• 2 tbsp sea salt or 4 tbsp table salt
• peppercorns optional
• diced green onion optional

Instructions

 

• Use a mandoline slicer or a knife to slice the onions into thin rounds.
• Add the onions to 2-3 mason jars (use 10-oz.,16-oz., or 32-oz. mason jars; if using smaller jars, you may need to use more jars).
• In a large pot, heat the water, vinegar, sugar, and salt over medium-high heat. Stir and after 2-3 minutes, remove from heat. Let it cool to room temperature and then add it to the mason jars. If using peppercorns or chives, add them. Refrigerate for at least 1 hour for smaller sliced onions and for a few hours, or overnight, for larger sliced onions.

Notes

Onions will last up to 2-3 weeks in the refrigerator. After about 2 weeks, they start to taste different as explained in detail in the post.

Nutrition (per serving)

Calories: 39kcalCarbohydrates: 7gProtein: 0.3gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 1401mgPotassium: 49mgFiber: 1gSugar: 6gVitamin A: 57IUVitamin C: 3mgCalcium: 15mgIron: 0.2mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!