Pickled Red Onions
These quick and easy Pickled Red Onions are the perfect way to add a tangy, sweet, and slightly spicy flavor to any dish. These tangy, flavorful onions are the perfect addition to burgers, sandwiches, salads, tacos, and more.
I only recently started making these and now they are a staple in my kitchen. The added zing and flavor they bring to an otherwise boring dish has me wondering why I haven’t been pickling onions all along.
Choosing your Ingredients
They’re such a quick and easy way to elevate you meals. All you need are some red onions, vinegar, sugar, and salt, and you can have a jar of pickled red onions ready in no time.
- Red Onion – A large red onion should do the trick depending on the size of jar you are using.
- Vinegar – You can use apple cider vinegar or white vinegar. Apple cider vinegar will yield a sweeter flavor profile than white vinegar.
- Sugar – You can use light brown sugar or white sugar for this recipe. White sugar is a bit sweeter so you will want to add a little less.
- Salt – Salt is going to create the right balance of flavors in the pickling brine. It is will also help extend the shelf life of the pickled onions by inhibiting harmful bacteria.
- Jalapeño – Sliced jalapeño is optional but I like the added spice. You can also add a little bit of crushed red pepper.
- Peppercorns – Peppercorns will help to compliment the sweet and tangy taste of the pickled red onions.
How to Make Pickled Red Onions
Slice up a large red onion. I don’t like to slice mine too thin but you can go as thin or thick as you like. An adjustable mandolin slicer comes in handy for this task.
Boil all the ingredients except the red onions and jalapeño in a medium saucepan. This won’t take long. Simply bring to a boil and stir until the sugar and salt dissolve. Then remove from the heat.
Combine in a jar. Place the onions and jalapeño into a clean, airtight glass jar. I use a pint or quart jar depending on the amount of onion I decide to use. Pour the hot mixture over the onions until they are covered and screw on the lid.
It’s that easy! Let the onions marinate for at least 30 minutes and they are ready to enjoy.
If stored properly in a sealed container, pickled red onions can last up to 3 weeks in the refrigerator.
Pickled Red Onions
Ingredients
- 1 large Red Onion
- 2 cups Apple Cider Vinegar
- ½ cup Brown Sugar
- ¼ cups Salt
- 1 Jalapeño ,sliced
- 1 tbsp Black Pepper Corns
Instructions
- Cut red onions into thin slices.
- In a medium saucepan, combine apple cider vinegar, brown sugar, salt, and peppercorns. Bring to a boil over high heat, stirring occasionally until the sugar and salt dissolve.
- Add the sliced red onion and sliced jalapeño to a clean, airtight glass container.
- Pour the hot pickling mixture over the onions until they are completely submerged.
- Tightly seal the container and refrigerate for at least 30 minutes or overnight before serving.
