Pickled Red Onions
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Pickled Red Onions are so good and the perfect topping for just about any dish. From sandwiches, to burgers, to tacos, to avocado toast. These tangy and crisp onions are the perfect balance of sweet and savory. You will be surprised at just how quick and simple they are to make!
Pickled Red Onions
If I’m being honest, I’ve never been a huge fan of pickled onions. Most pickled onions I’ve ever had always tend to be way too vinegary. However, these Pickled Red Onions are the perfect balance of tangy, sweet, and savory. These crisp pickled onions are perfect to top just about any dish. They are great on burgers, tacos, avocado toast, omelets, sandwiches, and more. Not only do they add so much flavor to other foods, they also add a pop of color with their redish-pinkish hue. Pickled onions are surprisingly easy to make with just a few simple ingredients. We always keep these in our fridge and will quickly become a staple in your kitchen too!
Ingredients needed to make Pickled Red Onions:
- Red Onion– Very thinly sliced.
- Clove of Garlic– For added flavor.
- Vinegar– I like to use a mix of Apple Cider Vinegar and Distilled White Vinegar.
- Pink Sea Salt– To elevate flavors.
- Honey– A little sweetness to balance out the acidity from the vinegars.
Equipment needed to make Pickled Red Onions:
- Small Saucepan– To simmer vinegar and honey.
- 16 oz Mason Jar– To make and store pickled red onion in. You can use other containers if you don’t have mason jars. Just make sure it is a container with an airtight lid.
How to make Pickled Red Onions:
- Step 1– Thinly slice red onion into thin rings. Use hands to break each ring apart as much as possible or as much as you’d like. Mince garlic and add to mason jar. Place onion rings in mason jar over minced garlic. Set aside.
- Step 2– In a small sauce pan combine apple cider vinegar, white distilled vinegar, salt, and honey. Place on stovetop and simmer on low heat for 5 minutes until all ingredients have dissolved and mixed together.
- Step 3– Pour vinegar mixture while it’s still hot into mason jar over onion and garlic. Press down on onion making sure it is submerged in the vinegar mixture.
- Step 4– At this point let the onion sit on your kitchen counter for 1 hour until it cools down. Place lid on mason jar and close tightly. Refrigerate and leave in the fridge for 24-48 hours before serving. Serve over favorite foods and keep refrigerated for 3-4 weeks.
Tips and Substitutions:
- Use a mandoline slicer if you have one- This will make the onions nice and thin. A sharp knife is just as fine too.
- Substitute for other vinegars if you prefer- Apple cider vinegar has a sweetness to it that has a great contrast to the sourness white distilled vinegar has. You can use one vinegar of you prefer or rice vinegar or red wine vinegar. If you are using just one vinegar, substitute the other 1/2 cup for water.
- Allow vinegar mixture to completely cool-off- Before you place onions in the fridge, they should be completely cooled-down. Refrigerating foods while they are still hot can cause harmful bacteria to be formed.
- You can use other kinds of onions too- Red onions are best to serve raw which also makes them great for pickling. Plus they make such a pretty color when pickled. However, you can use any other kinds of onions for pickling like white or yellow onions.
- Substitute for honey- You can use maple syrup.
What to serve Pickled Red Onions with:
- Burgers– Add these to a classic Burger, Turkey Burgers, or these Mahi Mahi Burgers. You can also use them in these Loaded Burger Bowls.
- Tacos– Pickled red onion are great in these Slow Cooker Carne Asada Tacos. Make classic tacos with my Instant Pot Taco Meat and top them with pickled red onions. Also great with Shredded Chicken Tacos and Beef Barbacoa tacos.
- Sandwiches– Elevate any sandwich by adding hose pickled red onion to them.
- Salads– Add them to your favorite salad. I love adding pickled red onions to my Grilled Shrimp and Corn Salad, Quinoa Chickpea Salad, and my Grilled Pineapple Chicken Salad.
- Bowls– These will add a pop of color and so much flavor to any bowl. We love them in these Teriyaki Salmon Bowls, Quinoa Harvest Bowls, and my Greek Chicken Bowls.
Pickled Red Onions FAQ’s:
Are pickled red onions good for you?
Red pickled onions and other fermented vegetables contain a high amount of good probiotics and digestive enzymes. Which are great for your gut health and digestive system. In addition, red onions are a great source of vitamin B6 and folate as well as vitamin C.
How long do pickled onions last?
Pickled onions will last 3-4 weeks in the refrigerator. Keep them in a mason jar tightly closed.
Which vinegar is best for pickling?
White distilled vinegar is mostly used when pickling any vegetable. It has a tart acid taste and mild aroma. It’s a clear, colorless vinegar therefore it doesn’t alter the color of the food. Apple cider vinegar is also a great option for pickling because of it has more of a sweet and less sharp taste from white vinegar. Personally, I like to use a combination of both.
Storing Pickled Red Onions:
Keep your pickled red onions refrigerated in the same mason jars you made them in. Keep pickled red onion in the fridge for up to 3-4 weeks.
Did you like this Pickled Red Onions recipe? You may also like these other condiment recipes:
- Loaded Guacamole
- Easy Homemade Chimichurri Sauce
- Fresh Peach Salsa
- Best and Easiest Homemade Guacamole
- Roasted Jalapeño Vegan Nacho Cheese
- Homemade Vegan Mayo
Pickled Red Onions
Ingredients
- 1 large red onion
- 1 clove of garlic
- 1/2 cup apple cider vinegar
- 1/2 cup distilled white vinegar
- 1 tsp pink sea salt
- 1 tsp honey
Instructions
Thinly slice red onion into thin rings. Use hands to break each ring apart as much as possible or as much as you'd like. Mince garlic and add to mason jar. Place onion rings in mason jar over minced garlic. Set aside.
In a small sauce pan combine apple cider vinegar, white distilled vinegar, salt, and honey. Place on stovetop and simmer on low heat for 5 minutes until all ingredients have dissolved and mixed together.
- Pour vinegar mixture while it’s still hot into mason jar over onion and garlic. Press down on onion making sure it is submerged in the vinegar mixture.
At this point let the onion sit on your kitchen counter for 1 hour until it cools down. Place lid on mason jar and close tightly. Refrigerate and leave in the fridge for 24-48 hours before serving. Serve over favorite foods and keep refrigerated for 3-4 weeks.
Recipe Notes
- Use a mandoline slicer if you have one- This will make the onions nice and thin. A sharp knife is just as fine too.
- Substitute for other vinegars if you prefer- Apple cider vinegar has a sweetness to it that has a great contrast to the sourness white distilled vinegar has. You can use one vinegar of you prefer or rice vinegar or red wine vinegar. If you are using just one vinegar, substitute the other 1/2 cup for water.
- Allow vinegar mixture to completely cool-off- Before you place onions in the fridge, they should be completely cooled-down. Refrigerating foods while they are still hot can cause harmful bacteria to be formed.
- You can use other kinds of onions too- Red onions are best to serve raw which also makes them great for pickling. Plus they make such a pretty color when pickled. However, you can use any other kinds of onions for pickling like white or yellow onions.
- Substitute for honey- You can use maple syrup.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
