Pickled red onions are easy to prepare and add a burst of flavor to any dish, like a fresh salad or a simple bowl of rice and beans.
Pickled onions are a great thing to have in your refrigerator to boost the flavor of just about anything. As a bonus, they’re extremely easy to prepare and hard to screw up. Pickling is also a great way to extend the life of that red onion in your pantry that is on it’s last leg.
How to Make Pickled Red Onions
Start by thinly slicing the onions (and any other vegetables you want to include) and tossing them with some salt. Let them sit for about 30 minutes to pull out moisture from the vegetables, which helps keep them crisp.
Discard any liquid that comes out, transfer them to a mason jar, and then go about making your pickling liquid, which in this case is a mixture of vinegar, water, and sugar. Pour the pickling liquid over the onions and ta da! You’ve made pickled red onions.
What Vinegar to Use for Pickled Red Onions
When I learned to make pickled red onions, the recipe I used called for red wine vinegar, so that’s been my vinegar of choice ever since. Red wine vinegar also helps make a bright pink pickled onion.
However, in theory, you can really use whatever vinegar you have available. Distilled white vinegar will give a harsher acidity for a punchier pickle, while balsamic could be used if you’re looking to bring out more sweetness in the onion.
What Can You Put Pickled Red Onions On?
Just about anything. They liven up a simple bowl of rice and beans. They add a nice punch to a fresh salad. They’re also great on all types of sandwiches, burgers, and hot dogs. The possibilities are endless!
How Long Do Pickled Red Onions Last?
Many sources say they last in the refrigerator for about two weeks. I believe that they should still be good for a while after that—preservation is one of the main points of pickling after all—so just give them a whiff to make sure nothing’s off and use them up until they’re all gone.
Pickled Red Onions Recipe
Pickled red onions are easy to prepare and add a burst of flavor to any dish, like a fresh salad or a simple bowl of rice and beans.
Ingredients
- 1 red onion, thinly sliced
- 2 teaspoons kosher salt
- 2/3 cup water
- 2/3 cup red wine vinegar
- 1/4 cup sugar
Instructions
- Toss the onion with the salt and let sit for 30 minutes. Transfer the onions to a container, such as a glass mason jar, leaving behind any liquid that the salt drew out.
- Meanwhile, bring the water, red wine vinegar, and sugar to a boil; stir so the sugar dissolves. Pour the pickling liquid over the onions and let sit out for at least an hour so it can cool; refrigerate until needed.
Notes
Feel free to customize this recipe to make it your own. For example, try adding a sliced chile pepper (as shown in these photos) or some crushed red pepper flakes to the mix for a little bit of spice.
Hi Aaron,
I’ve been looking for a good recipe for pickled onions and this is it. I look forward to trying it. Since I am cooking for two and this recipe makes quite a lot of onions, I am curious how long you think they will last?
Thanks!
Alonna
The first batch I made to test this recipe has been in my fridge for over a month and is still good.
Nice! Thanks
I made them using serrano honey vinegar (I had it on hand)! Absolutely delicious!!! I’ve already used them on chicken and zucchini quesadillas.
That vinegar sounds delicious!
It IS! And, you can taste all 3 elements! I got it from a specialty shop on KS but, it’s supplied by a company out of CA.
I love pickled red onions! I may try this recipe without sugar just to see if I can do without. Y’all pray for me ?
I don’t advise it because they will be super tart, but you can try it if you want.
I’ve done this with xylitol and it’s great!!
I made it with Apple cider vinegar, added a sliver of jalapenos pepper and I have used a sliver of garlic. Each time, they have been delicious, I used them over meat, vegetables, my favorite in on a ham sandwich. I really have enjoyed this recipe.
Thank You
Great very good