Easy to make and so versatile as a topper for your meals, pickled red onion should be in your refrigerator. It’s a tangy and easy little condiment to spice up any dish.
There are so many ways to make pickled red onion, but today I’m sharing a very basic version. If you start making them multiple times, you can make substitutions or additions to make it perfect for your family. Like a sweeter taste? Increase the sugar. Want more punch? Increase the peppercorns. Experiment with the seasonings and spices by adding ingredients like bay leaf, star anise, or red pepper. I personally prefer red wine vinegar, but you can use white vinegar, white wine vinegar, or apple cider vinegar. **For onions that remain crunchy, pour the boiling vinegar solution over the onions in a non-reactive container (glass, porcelain, or plastic) with a lid. For soft onions, add the onion and garlic to the sauce pot and allow them to boil in the vinegar for 1-2 minutes before transferring to the container to cool.
Try them on your bagel and cream cheese!
Pickled Red Onions
Use organic when available. Makes one pint.
Pickled Red Onion
Ingredients
- 1 medium red onion
- 1 clove garlic
- 1 tbsp white sugar
- 1 tbsp salt
- 1/2 tsp peppercorns
- 1 cup red wine vinegar
Instructions
- Peel & thinly slice onion and cut into half moons
- Peel garlic
- Add all ingredients except onion and garlic into saucepan
- Heat on medium-high and stir until sugar and salt are dissolved
- Bring to a boil
- **For soft onions, add onion and garlic and press into liquid to submerge
- Boil for 2 minutes
- Cover with lid and turn off heat
- Steep for 30 minutes
- Remove to non-reactive container with lid (glass, porcelain, not metal)
- Cool and store in refrigerator
- Pickles can be eaten immediately but taste better the next day
- Pickles will keep in refrigerator for up to 3 weeks
- Top all your favorite dishes from salmon to tacos
Add them to your favorite sandwich or sub!
If you like this post, you might like:
Homemade Refrigerator Pickled Carrots
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I should try these.On a bagel with cream cheese sounds interesting!
Sounds great Carol. I like the way you come up with new recipes that don’t use a whole lot of new exotic ingredients. We sometimes enjoy lox and bagels (of course with cream cheese) as a special Sunday morning treat … these onions really would be a perfect addition, thanks for that tip!
I think you’ll like it. Have a beautiful week!
…something that I’ve never had.
What a good idea to make one’s own condiments and be able to control the amount of sugar in them.
I always think of whole onions for pickling. I like the idea of slicing red onions. Also like the idea of adding star anise. Must give it a go. #mmbc
Happy Monday Cheryl!
I love pickled red onions but I’ve never made them myself before. I think I need to as they sound so simple to make x
I adore pickled onions on about everything! Thanks for this one, Carol. Consider them made — and soon!
Let me know what you think!
They do look good! They sure perk up a sandwich.
YUM, I love red onions! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 9 where I comment on and share on social media if share option is available, open February 1 to 26. My themed party 11 for Handcrafted Jewelry is open February 15 to 25 if you have any appropriate posts.
This sounds like an easy and delicious recipe. I’ve never made pickled onions before but I’m tempted to give it a go now :o)
#MMBC
That sounds good and a way to use red onion if I can’t eat it all fast enough. – Margy
I have never even heard of pickled red onions! But oh my goodness, I bet they are yummy!
You’ve been PINKED on the Classy Flamingos! Love it…thank you for sharing. http://blog.poinsettiadr.com/2020/02/classy-flamingos-blog-party-91.html We open at 7 pm Tuesday evening.
thanks for the feature!
Great recipe!! Thanks for sharing at the What’s for Dinner party! Have a wonderful week!
This sounds good! I am a sucker for pickled onions 🙂
I’ve had these as garnish on so many different foods. . . I’m thrilled to know how to make them myself!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
thanks so much for the feature!