If you’ve ever wondered How To Make Pickled Red Onions, it’s easier than you think!
One of our local grocery stores makes a host of pickled veggies, and I’m like a kid in a candy shop every time my wife allows me to splurge the family savings. Seriously, it’s nuts. I’m a proud pickle fanatic. If it’s brined, vinegared, or fermented, I’m probably obsessed with it.
But these pickled red onions? They’re so good, I want to eat them like chips. I put them on everything—wraps, salads, sandwiches, tacos, you name it. Let’s just say my wife won’t kiss me after I down a few of these. Still, she’s pretty happy I started pickling my own veggies—you’d be surprised how quickly that deli bill wracks up!
With its sugar and apple cider vinegar blend, these pickled red onions are the perfect mix of tangy and sweet. The peppercorns and bay leaves add just a hint of spice and depth. Texture-wise, they’re crisp and boast a brilliant, colorful pop that’ll make any sandwich shine.
The best part is that pickled red onions are super easy to make. No complicated equipment or techniques here. If you can slice an onion and boil water, you’re halfway there. In just a few minutes, you’ll have a jar of vibrant, zippy onions that will transform humdrum sandwiches and salads into something special.
Are Pickled Red Onions Healthy?
As long as you don’t eat the whole jar in one sitting, I’d say they are! Pickled red onions are naturally low in calories and a great way to add flavor without piling on heavy sauces or dressings. Red onions are a source of antioxidants and vitamins like vitamin C and B6. Plus, they’re naturally vegan and gluten-free.
Apple Cider Vinegar vs. White Vinegar— Which Is Best?
When it comes to pickling red onions, both apple cider vinegar and white vinegar get the job done, but each brings its own vibe. Apple cider vinegar adds a subtle fruitiness and a slightly milder tang, which complements the onions’ natural sweetness.
White vinegar, on the other hand, delivers a sharper, more intense tang. It’s a great choice if you want the acidity to really stand out. So which should you choose? Honestly, you can’t go wrong with either. Heck, if you’re feeling adventurous, try mixing the two vinegars together. I’ve done it when I’m running low on apple cider vinegar, and it’s quite delicious!
How To Make Ahead And Store?
Once made, pickled onions will keep in your fridge for up to 2 weeks in an airtight jar. Just make sure they’re fully submerged in the brine to stay fresh and crisp.
Serving Suggestions
These pickled red onions are a versatile addition to numerous dishes. This tangy topping pairs particularly well with the sweet and savory flavors of these Cranberry Slow-Cooker Pork Tenderloin Tacos or Shredded Chicken Tacos With Balsamic Strawberry Salsa. And if you’re exploring Asian-inspired cuisine, top your Thai Pork Tacos With Pineapple Salsa with these onions to introduce an extra layer of flavor and crunch.
Of course, pickled red onions aren’t just for tacos. They bring a zesty punch to Spinach Salad and a sharp, flavorful bite to a Chicken Pesto Sandwich. Basically, toss these onions onto whatever your taste buds fancy because, chances are, it’ll be delicious!
Ingredients
- 2 cups apple cider vinegar
- 2 cups water
- 3 tbsp white sugar
- 2 tbsp salt
- 2 large red onions finely sliced
- 1 tsp peppercorns
- 2 bay leaves
Instructions
- In a pot, bring the vinegar, water, sugar, and salt to a boil. Dissolve all the sugar.
- Fill a clean jar with all the sliced onions.
- Pour enough of the vinegar mix into the jar to cover the onions. Add the peppercorns and bay leaves. Seal and place in the fridge for at least 2 days for optimum results.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
very easy to make I can do white as well
thank you
Thanks for reading! Glad you enjoyed this recipe.