How to make pickled red onions (aka Pink Onions) with just 4 base ingredients (adaptions and variations included!) and a quick process. Perfect for adding to sandwiches, tacos, salads, and more!
Wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a preheated oven for ten minutes at 160ºC/325ºF to completely dry them.Alternatively, you can place them in hot boiling water for 10 minutes in order to sterilize them
Slice the onions, either with a sharp knife or a mandoline (for thin, even slices). Slice them somewhere between 1/4-1/8-inch in thickness (thinner is more traditional, whereas thicker will provide more crunch). You can slice the onion into full rounds or half-moon shapes.
Add the salt, sugar, water, and vinegar to a pot. Heat over medium to simmer, and allow the sugar and salt to dissolve. This should take just a couple of minutes. Then remove it from the heat, allowing it to cool for a few minutes.
Fill your jar with the sliced onions. Pour the pickling liquid over the onions. Allow them to cool to room temperature before transferring the jar to the fridge.
The quick refrigerator pickled onion will be ready to serve as soon as 30 minutes after being left to marinate. But, for the best pickled red onions, let it marinate for 24 hours or more – the flavors develop further over time.
How To Store
The pickled onions will last for up to 2 weeks in the airtight jar in the refrigerator with the pickling liquid.
Video
Notes
It's best to use pickling salt if you want to completely avoid a cloudy brine.
Feel free to adjust the amount of sugar, based o how sweet you want the brine and pink onions to be.
Make sure to use a non-reactive glass container for the quick pickled onions.
If you first want to remove some of the bitterness from the raw onions you can soak them in ice water for 10 minutes or boil them (blanch them) for two minutes before draining and adding them to the pickling liquid.
Optional Add-Ins: These easy pickled onions are super versatile when it comes to adding extra flavor, whether that's through spices or other aromatics (use a few sprigs or 1/2 Tbsp added directly to the jar). Some of the best inclusions you can add are Thyme, Pink peppercorns, Red pepper flakes, Jalapeño slices/ Thai pepper (or another chili), Garlic, Fennel seeds, Mustard Seeds, Coriander seeds, Cumin seeds, Bay leaf, Star anise, Cloves, Cardamom, Cinnamon sticks.Flavor Variations:
Mexican pickled onions: Use a combination of apple cider vinegar and lime juice (about 2 limes). This mixture will yield a more complex flavor than vinegar alone. Optionally, add some cilantro too, or even sliced jalapeño.
Thai pickled onions: Use a combination of vinegar and lemon/lime juice and add a dried kaffir lime leaf and a little ginger.
Mediterranean pickled onions: Add a combination of your favorite Mediterranean spices like oregano and cumin (1/4-1/2tsp each)
Sugar-free pickled onions: You can omit the sugar if preferred. Though, sugar really balances the bitterness/tang of the onions and vinegar. You may be able to experiment with sugar alternatives, but I haven't tried, so I can't guarantee results.
Check the blog post for more tips and serving recommendations!