Pickled Red Onions

These Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful.

Pickling is all the rage. Pickled cucumbers. Pickled jalapeños and even pickled strawberries. 

Pile them high on a burger, brats or hot dogs. You could tuck them into tacos or serve with braised pork, you can literally put them on anything your heart desires just as long as they somehow find a way to meet your face, deal?

As these were pickling on my counter I would walk by and snag a few. The vinegar cuts that onion-y-ness so they aren’t so strong and even slightly sweet.

Now, how about that color?

Here’s what you need to make these pickled red onions:

• 1 large (or 2 medium) red onion
• 2 cloves fresh garlic
• 1 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon whole peppercorns

Next, peel the tough outer layers off of your onion, trim off the top and root ends. Then cut in half and then slice into half-moons. Next, smash and peel the garlic cloves.

Next, in a heavy bottom pot, add the sugar, salt and both apple cider and red wine vinegar. Bring to a boil, stirring occasionally until the sugar and salt have dissolved.

Finally, add the onions, garlic and peppercorns, stir and let those hangout on the counter for about an hour or until completely cooled.

Once cooled, use tongs to transfer the onions to a 16 ounce canning jar and then pour in the pickling liquids.

Secure the lid tightly and refrigerate. Truthfully, these can be eaten at any time, but after 12-18 hours is usually best for ultimate flavor. 
These pickled red onions will last in your fridge for up to 1 month.

Enjoy! And if you give this Quick Pickled Red Onions recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 servings

Pickled Red Onions

These Pickled Red Onions are incredibly delicious and easy! Thinly sliced red onions soak in a simple pickling liquid of sugar, salt and vinegar. Perfect on hot dogs, braised pork, tacos or simply eating by the forkful. This recipe yields 1 (16 ounce) jar.

Prep Time: 5 minutes mins

Additional Time: 1 day d

Total Time: 1 day d 5 minutes mins

Ingredients

• 1 large red onions, or 2 medium
• 1 to 2 cloves garlic, smashed and peeled
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 1/2 teaspoon whole black peppercorns

Equipment

• 4 Le Parfait Super Jars - New Stainless Steel Wire - Wide Mouth French Glass Preserving Jars with Rounded Bodies, Glass Lids and Natural Rubber Seals - Zero Waste Packaging (4, 500ml - 16oz - SS)

Instructions 

• Peel, halve and slice the onion into thin half-moons and smash and peel the garlic cloves.
• In a heavy bottom sauce pan, add the sugar, salt, and both vinegars. Bring to a boil on medium-high heat until bubbling and the sugars have dissolved.
• Add the onions, garlic and peppercorns to the pickling liquids and stir or toss to combine. Allow this to set out until completely cooled, tossing occasionally.
• Once cooled, use tongs to transfer the onions to a 16 ounce canning jar. Then carefully pour the liquids over top. Secure the lid tightly and refrigerate. These can be eaten at any time, but after 12-18 hours is usually best.

Notes

These pickled red onions will last in your fridge for up to 1 month. If looking for canning instructions or directions, please follow the USDA guidelines.

Serving: 1ounce, Calories: 20kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 147mg, Potassium: 27mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: Summer Grilling