Quick Pickled Red Onions

These Quick 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.

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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?

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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?

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First you will need 1 large (or 2 medium) red onion, 1 to 2 cloves fresh garlic, 1 cup apple cider vinegar, 1/2 cup red wine vinegar, 3 tablespoons granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon whole peppercorns. 

Quick Pickled Red Onions l SimplyScratch.com #homemade #pickled #redonions #condiments #preserving #pickling

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.

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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.

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

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

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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.

Quick Pickled Red Onions l SimplyScratch.com #homemade #pickled #redonions #condiments #preserving #pickling

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!

Quick Pickled Red Onions l SimplyScratch.com #homemade #pickled #redonions #condiments #preserving #pickling

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 1 (16 ounce) jar

Quick Pickle Red Onions

Quick Pickle Red Onions
These Quick 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.
Prep Time 5 minutes
Additional Time 1 days
Total Time 1 days 5 minutes

Ingredients

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

Instructions

  1. Peel, halve and slice the onion into thin half-moons and smash and peel the garlic cloves.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 40 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 8g Fiber: 1g Sugar: 6g Protein: 0g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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22 Responses to “Quick Pickled Red Onions”

  1. #
    1
    Bama Girl — August 26, 2013 at 8:44 am

    Hi Laurie! These pickled red onions sound delicious! I can hardly wait to give them a try! Thanks for sharing! Blessings from Bama!

  2. #
    2
    Julia {The Roasted Root} — August 26, 2013 at 9:40 am

    YES! I’ve been meaning to pickle red onions for a while and had it in my head that the pickling process would take for ever. 2 to 3 days? I can do that! I really can!! Thanks for the how-to, my dear!

  3. #
    3
    Meagan @ A Zesty Bite — August 26, 2013 at 11:51 am

    I’ve made pickled carrots but now I want to try out these onions.

  4. #
    4
    wharpua — August 26, 2013 at 12:11 pm

    I’m a big fan of this recipe for Mexican Pickled Onions, which include a few other spices like a bay leaf, cloves, a cinnamon stick, and a chili de arbol:

    http://saltandfat.com/post/27162606543/mexican-pickled-onions

  5. #
    5
    Cathy Pollak ~ Noble Pig — August 26, 2013 at 12:41 pm

    Pickled onions on a sandwich make it delicious!! Thanks for sharing!!

  6. #
    6
    Jack — August 26, 2013 at 4:27 pm

    Never thought of pickling red onions. These sound great. They look like they’d go well with burgers or sandwiches.

  7. #
    7
    simi — August 26, 2013 at 6:59 pm

    Gorgeous! it is such a must have in an Indian thali (platter) gorgeous photography

    • simplyscratch replied: — August 27th, 2013 @ 9:12 pm

      Thank you Simi 🙂

  8. #
    8
    Des — August 27, 2013 at 1:13 am

    I just started doing this this summer. I LOVE IT. So simply and easy. I like the garlic. I’m sure it adds something! 🙂

    • simplyscratch replied: — August 27th, 2013 @ 9:06 pm

      The first time I had pickled onions was when I was with you in Austin at the Tasty Kitchen party! I totally thought of you Deseree when I was making these 🙂

  9. #
    9
    David — August 27, 2013 at 10:46 am

    I think you could safely store these in the fridge for significantly longer than 2-3 days. 2-3 weeks is more like it, if they are not eaten first.

  10. #
    10
    Steph (Poupetteinthekitchen) — September 15, 2013 at 8:54 am

    Hi Laurie!

    Great recipe (as always)! I have a technical question: why don’t you cover the onions with the pickling liquid for storage. Is there a reason? Do they get mushy if you do?

    Hope you’re having a great weekend!
    Best,
    Steph

    • simplyscratch replied: — September 15th, 2013 @ 2:12 pm

      Look at you with your picture in the corner!! 😉 Yes you’re right… the’ll lose that crunch and get soggy 🙂

  11. #
    11
    John From Raleigh — October 7, 2013 at 1:33 pm

    Beautiful photos, I have been making a version of this with White Vinegar and never very happy. I will give Red Wine Vinegar a shot nice time.

  12. #
    12
    Jeff — February 6, 2014 at 10:15 am

    I’m gonna try this tonight!!

  13. #
    13
    Jackie — March 31, 2014 at 6:40 pm

    Thanks for this recipe. I am an ANY kind of onion lover. Can’t wait to try this. The ONLY thing I will do different is to add my sugar to the hot water (like a simple syrup) so that it is completely desolved.. Thanks again. Looks DELISH. 🙂

    • Laurie McNamara replied: — April 9th, 2014 @ 10:01 pm

      Great idea Jackie 🙂

  14. #
    14
    Lisa Cortes — July 18, 2014 at 4:11 pm

    I find that with the liquid, they keep a month, easily not much loss of crisp… and they gain a richer flavor on my sandwiches & stuff (love bahn mi) later in the pickle. it is easy to do fresh ones if you want the real crisp, they are truly ready fast.

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