Pickled red onions are one of my absolute favorite kitchen staples to have on hand! They’re tangy, vibrant, and add the perfect pop of color and flavor to practically any dish. Whether you’re topping tacos, adding them to salads, or serving them alongside grilled meats, these easy pickled red onions are a game-changer.
I first fell in love with pickled red onions at a trendy farm-to-table restaurant years ago, and I’ve been making them at home ever since. The beauty of this recipe is that it’s incredibly simple—you probably have all the ingredients in your pantry right now. No special equipment needed, no complicated techniques. Just a few minutes of prep work and you’ll have gorgeous, tangy pickled onions that last for weeks in the refrigerator.
What makes this recipe so special is the perfect balance of sweet, tangy, and slightly spicy flavors. The red onions become incredibly tender while maintaining their beautiful color, and the pickling liquid infuses them with incredible depth. I love the way they add brightness to heavy dishes and elegance to simple ones. Plus, they’re naturally vegan and gluten-free, making them perfect for entertaining guests with various dietary preferences.
One of my favorite tricks is to make a double or triple batch and keep them in mason jars in the fridge. They’re perfect for meal prep, last-minute entertaining, or whenever you need a flavor boost. I’ve served these at countless dinner parties, and guests always ask for the recipe. The combination of crisp texture, vibrant color, and complex flavor makes them absolutely irresistible.
If you’re looking to elevate your cooking, explore more simple recipes that will transform your everyday meals. For more inspiration on pickling techniques, check out this guide to quick pickling at Serious Eats. You might also enjoy learning about creative ways to use pickled vegetables from Bon Appétit.
The beauty of this recipe is its versatility. Adjust the vinegar ratio based on how tangy you like your onions, or add extra spices to customize them to your taste. Once you master this basic technique, you’ll find yourself making these regularly. They pair beautifully with all your favorite dishes, and the gorgeous magenta color makes them as beautiful as they are delicious.
Whether you’re a seasoned home cook or just starting your culinary journey, this pickled red onion recipe is a must-try. It’s the kind of recipe that feels fancy enough for entertaining but simple enough for weeknight cooking. I promise once you try homemade pickled red onions, you’ll never go back to store-bought versions. Let’s get started!
Ingredients
- 3 large red onions, thinly sliced into rings
- 1 cup red wine vinegar
- ¾ cup white vinegar
- ¼ cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon whole black peppercorns
- 3 whole cloves garlic, peeled and smashed
- 2 bay leaves
- 1 teaspoon red pepper flakes (optional, adjust to taste)
- ½ teaspoon mustard seeds
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 cup water
Instructions
- Slice your red onions thinly into rings, aiming for about ¼-inch thickness. Don’t worry about being perfectly precise—the beauty of this recipe is that it’s forgiving! Place the sliced onions in a large, clean glass bowl or mason jars.
- In a medium saucepan, combine the red wine vinegar, white vinegar, water, sugar, and kosher salt. Stir these ingredients together over medium heat until the sugar and salt completely dissolve, about 2-3 minutes. You don’t need to bring it to a rolling boil; just let it get hot enough that everything dissolves.
- While the vinegar mixture is heating, add the garlic cloves, bay leaves, black peppercorns, red pepper flakes, mustard seeds, and fresh thyme to the bowl with your sliced onions. This is where the magic happens—these aromatics will infuse the onions with incredible flavor.
- Once the vinegar mixture is hot and the sugar is completely dissolved, carefully pour it over the onions and aromatics. Make sure all the onion slices are submerged in the liquid. If needed, press them down gently with the back of a spoon.
- Let the pickled onions cool to room temperature, about 15-20 minutes. This is important because adding hot liquid and then immediately refrigerating can affect the texture and flavor development.
- Cover your bowl or jars and transfer to the refrigerator. The onions will be lightly pickled after just 30 minutes, but they’ll develop deeper flavor over 2-4 hours. For the best results, allow them to pickle for at least 1-2 hours before serving.
- Use a slotted spoon to serve the pickled onions, allowing the excess liquid to drain off. Store in an airtight container in the refrigerator for up to 3 weeks. The onions will gradually become more tender and more intensely flavored as they sit.
Pro Tips
- **Make-Ahead Magic**: These pickled red onions are perfect for meal prep! Make a big batch at the beginning of the week and use them throughout. They actually taste better as they sit, so don’t hesitate to make them several days in advance.
- **Vinegar Variations**: Feel free to experiment with different vinegars! Apple cider vinegar creates a slightly sweeter flavor, while rice vinegar offers a more delicate taste. For a spicier version, try substituting some of the vinegar with white vinegar and increasing the red pepper flakes.
- **Sweetness Level**: If you prefer your pickled onions less sweet, reduce the sugar to 2-3 tablespoons. If you like them sweeter, you can add up to ⅓ cup. The beauty of homemade versions is complete control over the flavor profile.
- **Spice Customization**: The red pepper flakes are optional and can be adjusted to your heat preference. Start with ½ teaspoon if you’re sensitive to spice, or go up to 1½ teaspoons if you love heat. Fresh jalapeño slices also add wonderful flavor and heat.
- **Texture Preferences**: For crispier onions, use them after just 30 minutes of pickling. For softer, more tender onions, let them sit overnight. Both versions are delicious; it’s just a matter of personal preference.
- **Storage Tips**: Always use clean utensils when removing onions from the jar to prevent contamination. Store in airtight glass containers in the refrigerator. The pickling liquid can be strained and reused once (though it will be less potent) for a second batch of onions.
- **Serving Suggestions**: These are absolutely perfect on tacos, nachos, sandwiches, grain bowls, salads, and charcuterie boards. They also pair beautifully with cheese, cured meats, and roasted vegetables. Use them as a topping for grilled fish or chicken, or add them to deviled eggs for an elegant appetizer.
- **Flavor Development**: The first time you taste these, they’ll be wonderfully tangy and crisp. If you let them sit for a week, they become even more flavorful and the onions soften further. After 2-3 weeks, they’re at their absolute peak flavor, though they’ll keep safely for up to 3-4 weeks.
- **Volume Note**: This recipe makes about 2 cups of finished pickled onions. If you need more, simply double or triple the batch. The ratios remain the same, and you can store multiple jars in the refrigerator.
- **No-Cook Alternative**: If you prefer not to heat the vinegar mixture, you can use room-temperature vinegar and let the onions pickle for 4-6 hours instead. The flavor development will be slightly slower, but the results are still delicious.
- **Flavor Infusions**: Try adding a star anise, cinnamon stick, or a few coriander seeds for different flavor profiles. You can even add a splash of apple cider vinegar or a touch of honey for complexity.
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