These flavorful pickled red onions are made with no added sugar. With a prep time of just 15 minutes, they are truly easy to make.
They are so delicious and make an excellent addition to any meat or poultry dish. They will last in the fridge for about a week.
I love pickles. They add so much flavor to almost any meal. Store-bought pickles are fine, but making your own at home is so much fun, and the result is wonderfully flavorful.
These pickled red onions are very easy to make. I make them often because I enjoy their unique flavor. I like them even better than these very tasty (and also easy to make) quick pickles.
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Ingredients
You'll only need five ingredients (plus water) to make these tasty pickles. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Red onion: You can use yellow onions instead, but red onions have a milder flavor and are prettier. Here's a look at onion types and how they differ.
- White vinegar: White wine vinegar also works in this recipe.
- Kosher salt: If you use fine salt, you should reduce the amount you use by half.
- Seasonings: I use dried bay leaves and whole peppercorns. The bay leaves are nonnegotiable - they greatly enhance the flavor of these pickles.
Variations
- You can use different types of vinegar to alter the flavor and appearance of these pickles. You can use red wine vinegar, white wine vinegar, or cider vinegar. I tried all of these options and liked them all.
- Sometimes I add a few peeled garlic cloves to the jar.
- I like adding a sliced jalapeno or serrano pepper to the jar for a nice kick. Make sure to wear gloves when handling hot peppers.
Pickled Red Onions Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Peel the onion and slice it into thin, â…›-inch slices. Separate the slices into rings and place them in a jar large enough to accommodate all of them. Make sure you use a glass jar that can withstand hot, near-boiling water. (Photos 1,2).
- In a small saucepan, combine vinegar, water, and salt. Add bay leaves and peppercorns. Bring to a boil over high heat, stirring until the salt dissolves. (Photo 3).
- Turn the heat off. Remove the saucepan from the heat and let it rest and cool slightly for about 5 minutes.
- Pour the liquid over the onions. Press down on the onions with a spoon to ensure they are well-covered. (Photo 4).
- Close the lid tightly and allow the jar to sit at room temperature for 2 hours before serving. Alternatively, you can cool it at room temperature for about 1 hour, then refrigerate until ready to use. (Photos 5,6).
Expert Tip
Letting the onions rest at room temperature for up to 2 hours is fine. But if you keep them longer than that, you should place them in the fridge.
Recipe FAQs
Quick pickling, or vinegar pickling, is a pickling method of heating up an acidic solution of vinegar, water, and salt, and then immersing vegetables in the solution.
The acidic solution changes the vegetables' flavor and texture and acts as a preservative. But you still need to keep these pickles in the fridge.
You can add a teaspoon of sugar, but it's unnecessary. Many recipes call for adding sugar - some for lots of it, some just a teaspoon. I don't use any sugar in this recipe, and the onions are absolutely delicious.
Yes! You can use red wine vinegar, white wine vinegar, or cider vinegar. White vinegar changes the color of red onions and turns them pink, as you can see in the photos.
So if you prefer a darker color, red wine vinegar is a good option. Apple cider vinegar might cause the red onions to darken too much. But they will still taste good.
Serving Suggestions
Pickled red onions are lovely with almost any meat or chicken dish. Here are a few ideas:
Storing Leftovers
The leftovers keep well in the fridge, in a sealed glass jar, for about a week. They rarely last that long in our house, though. We go through them pretty quickly since they go so well with so many dishes.
More Onion Recipes
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Recipe Card
Pickled Red Onions
Ingredients
- 1 large red onion
- 1 cup white vinegar
- 1 ½ cups water
- 2 teaspoons Diamond Crystal kosher salt
- 4 dried bay leaves
- 6 whole peppercorns
Instructions
- Peel the onion and slice it into thin, â…›-inch slices. Separate the slices into rings and place them in a jar large enough to accommodate all of them (a 1-quart jar should work). Make sure you use a glass jar that can withstand hot, near-boiling water.
- In a small saucepan, combine the vinegar, water, and salt. Add the bay leaves and the peppercorns. Bring to a boil over high heat, stirring until the salt dissolves.
- Turn the heat off. Remove the saucepan from heat and allow it to rest and slightly cool for about 5 minutes.
- Pour the liquid over the onions. With a spoon, press down on the onions to make sure they are well-covered.
- Close the lid tightly and allow the jar to sit at room temperature for 2 hours before serving. Alternatively, you can cool it at room temperature for about 1 hour, then refrigerate until ready to use. Refrigerate the leftovers for up to a week.Â
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Notes
Nutrition per Serving
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