Pickled Red Onions

Adding pickled red onions to sandwiches, tacos, burgers, and other dishes delivers a burst of sweet, tangy flavor, a flashof bright pink color, and a bit of crunch. They’re easy to make and can stay in the fridge for weeks.

This recipe is a quick pickle, a method that allows a small batch to be made in a short time without the need for more involved canning or preserving techniques. Quick pickles can be consumed soon after preparation and stored in the refrigerator.

About the Equipment (size matters): Making pickled red onions is as simple as 1) cutting up some onions, 2) pouring hot pickling liquid over them, 3) waiting 30 minutes. If there’s any challenge (and it’s a stretch to call this a challenge), it’s choosing what containers to use. Many pickling recipes call for the pickling to happen inside the containers that the food will then be stored in. That method works just as well for pickled red onions, but the volume of raw onions before pickling reduces by as much as 1/3 during the pickling process, so if you do your pickling right in your canning jars, it’s likely that you’ll end up with 2/3 jars.

An alternative is to do the quick pickling in a glass bowl, a ceramic crock or some other non-reactive container, and later transfer the onions to storage containers after they have cooled. In addition to being able to completely fill each storage container, I’ve found that this method provides the opportunity to experiment with additional ingredients. The recipe yields a bit more than 48oz of pickled red onions, and if I divide that between three 16-ounce jars, I can put a sprig of rosemary into one, a piece of mango into the second, and some garlic in the third for a taste test.

About the Pickling Mixture: When pickling red onions, you can use a variety of proportions of vinegar, water, sugar, and salt to produce different flavor profiles. While I like the recipe at the bottom of this article for the sweetness that balances out the tanginess and spice, here are some alternative proportions that will change the flavor of the onions:

About the Vinegar: White vinegar is a common ingredient for pickling, and it allows for the color of the red onions to shine through.  Other types of vinegar work as well, and will provide different characteristics:

• Apple Cider Vinegar: This vinegar has a slightly fruity and mildly sweet flavor that can add depth to your pickled onions. It’s a popular choice for its well-rounded taste.
• Red Wine Vinegar: Red wine vinegar imparts a rich and robust flavor to pickled onions. It can also deepen the color of the onions, creating an appealing visual contrast.
• Rice Vinegar: Rice vinegar has a milder and slightly sweet flavor, making it a great choice if you prefer a more delicate pickling liquid.
• Champagne Vinegar: Champagne vinegar is known for its light and subtle taste, which can enhance the natural flavors of the onions without overpowering them.
• Balsamic Vinegar: Balsamic vinegar offers a complex and sweet flavor with a hint of acidity. It can create a unique and sophisticated twist on traditional pickled onions.
• Malt Vinegar: Malt vinegar has a distinct malty and nutty flavor that can add a unique dimension to your pickled onions.
• Sherry Vinegar: Sherry vinegar has a smooth and slightly sweet taste with a hint of nuttiness. It can provide an elegant flavor to your pickled onions.

About the Sugar: White sugar is the common sweetener used for pickling. It dissolves easily and provides a neutral sweetness. On the other hand, using alternative sweeteners can bring different flavor to the pickled onions:

• Brown Sugar: Brown sugar adds a deeper, caramel-like sweetness to your pickled onions.
• Honey: Honey lends a natural and distinctive sweetness. Choose a mild honey for a more subtle flavor or a stronger one for a bolder taste.
• Maple Syrup: Maple syrup adds a rich and earthy sweetness, which can complement the tanginess of the pickled onions.
• Agave Nectar: Agave nectar is a natural sweetener with a mild taste. It dissolves well and can add a subtle sweetness to your pickled onions.
• Stevia: Stevia is a calorie-free natural sweetener that can be used in small amounts to sweeten pickled onions without adding calories.
• Fruit Juices: Fresh fruit juices like apple juice, orange juice, or pineapple juice can provide both sweetness and a hint of fruity flavor.

About Additional Ingredients: White sugar is the common sweetener used for pickling. It dissolves easily and provides a neutral sweetness. On the other hand, using alternative sweeteners can bring different flavor to the pickled onions:

• Fresh Thyme
• Fresh Rosemary
• Fresh Oregano
• Bay Leaves
• Fresh Dill
• Whole Peppercorns  
• Whole Coriander Seeds
• Whole Mustard Seeds
• Whole Fennel Seeds
• Whole Cloves
• Sliced Jalapeños
• Whole Thai Chile Peppers
• Sliced Garlic
• Lemon, Lime or Orange Zest
• Lemon, Lime or Orange Peel
• Fresh Ginger Slices

About Slicing the Onions: How you slice the onions is another way to change the end product. I prefer to slice them lengthwise from end to end because it creates “strands” of onions of about the same length. Slicing the onions crosswise creates rings of different sizes, and if I do it this way, I use a mandolin to get a consistent thickness.

About the Pungency of the Onions: If you find that your pickled red onions are too pungent or strong for your taste, there are a couple of ways to tame their flavor. You can pre-soak the sliced onions by immersing them in cold water, letting them sit for about 15-30 minutes, and then draining them before brining. Another method is to let the pickled onions sit in the fridge for a week or two before using them, allowing them to mellow over time.

Putting it All Together: text

• Spicy Pickled Red Onions: Add a kick of heat by including sliced jalapeños, red pepper flakes, or other spicy peppers to the pickling liquid. This variation pairs well with Mexican or Tex-Mex dishes.
• Sweet Pickled Red Onions: Increase the sugar content to create a sweeter profile. This variation complements salads and sandwiches, providing a balance of tanginess and sweetness.
• Herbed Pickled Red Onions: Add fresh herbs like thyme, rosemary, or oregano to the pickling liquid. The herbs infuse their flavors into the onions, giving them an aromatic twist.
• Citrus-Infused Pickled Red Onions: Include citrus zest or slices (such as orange, lemon, or lime) in the pickling liquid for a bright and zesty flavor.
• Asian-Inspired Pickled Red Onions: Use rice vinegar and add Asian flavors like ginger, garlic, and soy sauce for a tangy and savory profile. These onions work well in sushi bowls, stir-fries, and noodle dishes.
• Balsamic Pickled Red Onions: Substitute balsamic vinegar for a more complex and slightly sweeter flavor. These onions are a great addition to salads, grilled meats, and charcuterie boards.
• Pickled Red Onions with Whole Spices: Introduce whole spices like coriander seeds, mustard seeds, or black peppercorns to the pickling liquid for added layers of flavor.
• Smoky Pickled Red Onions: Add smoked paprika, chipotle peppers, or a touch of liquid smoke to the pickling liquid for a smoky twist. These onions complement barbecue dishes and grilled meats.
• Pickled Red Onions with Fruit: Combine the red onions with fruit such as berries, mangoes, or pineapples in the pickling liquid to create a unique sweet and tangy combination.
• Turmeric Pickled Red Onions: Add ground turmeric to the pickling liquid for a vibrant color and earthy flavor.
• Pickled Red Onions with Honey: Replace some or all of the sugar with honey for a more natural sweetness and a distinct depth of flavor.

Notes:

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• note

Equipment that I used:

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• equipment

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Pickled Red Onions

Adding pickled red onions to sandwiches, tacos, burgers, and other dishes delivers a burst of sweet, tangy flavor, a burst of bright pink color, and a bit of crunch. They’re easy to make and can stay in the fridge for weeks.

Ingredients

• 2 large red onions
• 1 jalapeño pepper optional, see note
• 1 cup distilled white vinegar
• 2 teaspoons Kosher salt
• 1 cup water
• 1 cup sugar

Instructions

Mis en Place

• Finely slice 2 large red onions lengthwise (about 1 quart) and place in a medium mixing bowl.
• Cut 1 jalapeño pepper crosswise into 1/4-inch rings and add to the onions.
• Place 1 cup of distilled white vinegar into a small skillet.
• Add 2 teaspoons of Kosher salt to the vinegar brine.
• Add 1 cup of water to the vinegar brine.
• Add 1 cup of sugar to the vinegar brine.

Preparation

• Heat the brine over high heat, whisking until sugar is dissolved.
• Bring the brine to a boil.
• After the brine reaches a boil, pour it over the onions.
• Press the onions down with a spoon until they are submerged.
• Place a double layer of paper towels on top of onions and press down until completely saturated in the liquid to keep onions submerged.
• Allow the onions to sit until they are softened, and liquid has cooled, about 25 minutes.