Pickled Red Onions

Pickled red onions are a quick and easy way to add bold, tangy flavor to your meals. This simple recipe features thinly sliced red onions, vinegar, sugar, and spices to create a perfect balance of sweetness and acidity. Whether you use the quick method or let them marinate for a few days, these pickled onions are ideal for topping tacos, sandwiches, salads, and grilled meats. They can be made ahead of time and stored in the refrigerator, making them a convenient and flavorful addition to your meal prep.

Ingredients

Quick Method

• 1 red onion, thinly sliced
• ¾ cup red wine vinegar
• ¼ cup water
• ¼ cup granulated sugar
• ⅛ teaspoon kosher salt
• 1 bay leaf
• ¼ teaspoon whole black peppercorns

Slow Method

• 1 ¾ cups water, divided
• 2 teaspoons kosher salt
• 1 red onion, thinly sliced
• ¾ cup red wine vinegar
• ¼ cup cane sugar
• 1 bay leaf
• 8 whole black peppercorns

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Instructions

Quick Method

1. Combine the red wine vinegar, water, sugar, kosher salt, bay leaf, and black peppercorns in a saucepan. Bring to a boil over medium-high heat.
2. Once the mixture is boiling, carefully add the sliced red onion. Reduce the heat to low and simmer for about five minutes, or until the onions start to soften.
3. Allow the onions to cool in the brine, then transfer both the onions and liquid into a container. Store in the refrigerator. The onions will be ready to use once fully cooled.

Slow Method

1. Combine 1 cup of water and kosher salt in a bowl, whisk to dissolve the salt. Add the sliced onions and let them sit for about one hour.
2. In a saucepan, combine the remaining ¾ cup of water, red wine vinegar, cane sugar, bay leaf, and black peppercorns. Bring the mixture to a boil, then remove from heat and let it cool completely.
3. Drain the onions, rinse them briefly, and transfer to a jar or container. Pour the cooled brine over the onions and seal the jar. Refrigerate for at least three days before using.

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Why You’ll Love This Recipe

• Quick & Easy: Both methods provide simple and effective ways to make pickled red onions.
• Flavorful: Red onions absorb the tangy brine and spices, creating a deliciously sharp contrast to your meals.
• Versatile: These pickled onions are perfect for topping salads, tacos, sandwiches, burgers, or serving alongside meats.
• Customizable: Adjust the sweetness or spice levels to your preference by altering the sugar or adding more heat.

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Tips

• Slicing the onions: Thinly slice the onions for quicker pickling and better absorption of the brine.
• Storing: Store the pickled onions in a glass jar or airtight container to keep them fresh and crisp.
• Don’t skip the resting time: While the quick method is faster, the slow method allows the onions to absorb the brine more fully, resulting in a deeper flavor.

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Variations and Substitutions

• Vinegar options: If you don’t have red wine vinegar, try apple cider vinegar or white wine vinegar for a different flavor profile.
• Sugar substitutes: You can replace granulated sugar with honey, maple syrup, or a sugar alternative like stevia.
• Add spices: For more complexity, try adding a pinch of chili flakes or a few cloves to the brine.

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FAQs

How long do pickled red onions last?

Pickled red onions will keep in the refrigerator for up to 2 weeks.

Can I make these in advance?

Yes! In fact, the longer they sit, the more flavorful they become. The slow method requires at least 3 days for optimal taste.

Can I use a different onion?

You can use yellow or white onions, but red onions give the best flavor and color for pickling.

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Serving Suggestions

• Tacos: Add pickled onions to tacos for a tangy, crunchy topping.
• Salads: Toss them into salads for extra zest and color.
• Grilled Meats: Serve with grilled chicken, beef, or pork for a bold and tangy contrast.
• Sandwiches: Use pickled onions on sandwiches or burgers to add brightness and crunch.