Pickled Red Onion Recipe
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This Pickled Red Onion Recipe is quick and easy! Use Pickled Red Onion as a garnish or topping to add a tangy, bright crunch.
Pickled Red Onions have become a staple in my fridge over the past few years. They’re incredibly easy to make and store, and they keep well in the fridge for weeks. We first started making them to serve atop weeknight dinners like salmon or chicken with rice and vegetables, but we’ve found that they’re so nice to have on hand for sides, appetizers and breakfast too! One of our favorite ways to enjoy Pickled Red Onion is atop avocado toast for a nice, briny crunch, or, sprinkled on homemade nachos. The vivid pink color is divine, and pickled onions add the most wonderful tang to many delicious dishes.
There are several different ways to make pickled onions, some dissolve all the spices together or boil water, but this Pickled Red Onion Recipe is my super basic, no fuss, quick and easy method. Plus the ingredients couldn’t be simpler.
Ingredients For Pickled Red Onion Recipe
- large red onion
- salt (I recommend pink Himalayan or kosher salt)
- peppercorns
- fresh garlic clove (optional)
- apple cider vinegar
How to Make Pickled Red Onion
- Begin by thinly slicing your red onion. You can certainly use a mandolin to cut very thin slices, but for only one onion, I prefer to just use my favorite chef’s knife. (I recommend cutting the onion in half first to create a stable “base”, then thinly cutting “half moons” from there.)
- Pack the sliced onion into a jar with a tight fitting lid. Weck 1/2 Liter canning jars work great for this recipe.
- Sprinkle the salt and peppercorns over the sliced onion. Crush a clove of garlic and poke it into the center of the jar, then fill with the apple cider vinegar.
- Place the lid on, make sure it’s sealed and tight, then refrigerate. Feel free to turn the jar occasionally to see that the spices are distributed and dissolving. Onions are ready when they are pink and tender, which can take as little as a few hours, but we usually plan for overnight. Pickled Red Onions will keep in the fridge for up to 3 weeks.
How to Serve Pickled Red Onion
One of the great things about Pickled Red Onion is that it works for any season. It’s a refreshing addition any time of year. Add pickled red onions to tacos or a salad in the summer, or atop a cozy bowl of chili for a pink, bright pop in the winter. And please, I beg you, try it on avocado toast with a bit of goat cheese any time of the year for a delightful, colorful bite.
Recipe Variations
Feel free to experiment by adding other spices or herbs, like chili flakes, allspice or fresh dill. And of course adjust the amount of garlic or peppercorns to your preference. Also, some recipes call for adding sugar, but usually I prefer to take the easy route and make it without sugar. To be clear, according to the National Center for Home Food Preservation at the University of Georgia, sugar is not needed to pickle or preserve foods, but to enhance flavor, color or texture.
I hope you enjoy this recipe for pickled red onion! Please stop by again and let me know how you use them.
Pickled Red Onion Recipe
Pickled Red Onion adds a tangy, bright crunch to your favorite recipes. Use as a garnish or topping for a pop of pink, briny flavor.
Ingredients
- 1 large red onion
- 1/2 teaspoon salt*
- 1/2 teaspoon peppercorns
- 1 crushed garlic clove (optional)
- apple cider vinegar
Instructions
Notes
* I like Himalayan or kosher salt, use a tad more if using kosher.
** A mandolin is helpful for cutting very thin slices but not necessary.
*** Plan on 4-6 hours minimum. Thicker slices will take longer.
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