Pickled red onions are the perfect condiment to so many dishes. Try this quick method for making them from scratch.
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Table of Contents
What are pickled red onions
Pickled red onions are a condiment that goes great with grilled meats and barbecue.
They are made by thinly slicing red onions and steeping them in a sweet and tangy brine made with sugar, vinegar and water.
Ingredients
You only need a few basic ingredients to make this homemade quick pickled red onion recipe.
- Red Onion
- Distilled Vinegar
- Sugar
- Water
- Kosher Salt or Sea Salt
See the full recipe card below for servings and a full list of ingredients.
How to make pickled red onions
I highly recommend using a mandoline to slice your onions. While you could use a sharp knife, a mandoline guarantees your slices will be even, and you can make them really thin.
- STEP ONE: Remove the stem and peel from the red onion. Slide it across your mandoline to create really thin slices.
- STEP TWO: Set the sliced raw red onions aside while you make your brine.
- STEP THREE: In a pot, combine the vinegar, sugar, water and salt. Bring to a boil over medium-high heat. Cook until the sugar and salt dissolve. Then, turn off the heat.
PRO TIP: Try playing around with the flavor by adding different spices to the brine. Black peppercorns, juniper berries, mustard seeds, garlic cloves and fresh herbs are nice additions. A pinch of red pepper flakes will add a little heat.
- STEP FOUR: Add the sliced onions to the pot of pickling liquid and let them steep.
- STEP FIVE: Once the brine cools to room temperature, you can store the onions in mason jars.
How to use pickled red onions
Homemade pickled red onions add extra flavor to hamburgers, tacos or sandwiches. Try serving them alongside smoked chicken quarters or even grilled elk chops. They add a little pop of flavor that really accentuates the meat.
Storage
Once the pickled red onions have cooled to room temperature, store them in an airtight container in the refrigerator for 1-3 months. I don’t recommend freezing them.
GCG Pro Pitmaster Tips
- Use a mandoline to get thin even slices
- The longer you steep the onions, the more flavor they will have
- Make a big batch for a dinner party with a burger bar
Frequently Asked Questions
According to foodsafety.gov, you can store opened pickled vegetables in the refrigerator for 1-3 months. If you properly can them, you can store them for up to a year unopened.
Pickled red onions are great on burgers, hot dogs, tacos and sandwiches. They’re even delicious on salads. Try them for breakfast with scrambled eggs or on avocado toast. They’re a perfect addition to a BBQ platter or charcuterie board.
Sure. You can use different types of vinegar like white vinegar, red wine vinegar, white wine vinegar, rice vinegar or apple cider vinegar to flavor your brine. Each style of vinegar will have a slightly different flavor.
I don’t recommend using balsamic vinegar. It’s too thick and will give your onions are dark color.
As the raw onion steeps in the vinegar brine, it will start to release its natural bright pink color. However, if you want them to look even more red, you can add a few drops of cherry grenadine syrup into the brine. This will give them an extra pop of color.
More condiments
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Pickled Red Onions
Ingredients
- 1 red onion
- 1 cup water
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, optional
Instructions
- Slice: Remove the stems and peel from the onion. Use a mandoline to thinly slice it.
- Make Brine: Place the vinegar, water, sugar and salt in a medium pot. Bring to a boil over medium-high heat. Cook until the sugar and salt dissolve. Turn off the heat.
- Steep: Place the sliced onions in the pot.
- Cool: Let the onions cool to room temperature in the pot.
- Jar: Place the onions in a mason jar. Pour the brine on top. Cover and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
