These delicious pickled red onions are made with no sugar. They are so easy to make, and a wonderful addition to any meat or poultry dish.
Pickled red onions are very easy to make. I make them often because I really enjoy their unique flavor. I like them even better than I like quick pickles.
How to make pickled red onions
Scroll down to the recipe card for the detailed instructions. It’s a very easy recipe. Place sliced red onions in a jar, pour a hot liquid made of water, vinegar, salt and spices on top, then let rest for a few hours.
Most pickled red onion recipes call for adding sugar – some for lots of it, some just a teaspoon. I’m trying to eliminate sugar as much as possible these days, so I do not use any sugar in this recipe, and I don’t think that’s a problem at all. These pickled red onions are absolutely delicious.
What to serve with pickled red onions?
They are wonderful when paired with just about any meat dish you can think of. I like to serve them with grilled meats, so I often serve these pickled red onions when I make grilled chicken breast or grilled skirt steak.
Why not just buy pickles?
One of the best things about this recipe is that it’s so easy. It requires a minimal amount of work and the results are so good. It’s also good to make homemade pickles because store-bought ones often have not just sugar, but also preservatives and even added food coloring!
It really irritates me, the junk that some food manufacturers put in our food. The more we can rely on homemade food, the better. And while sometimes homemade takes time and effort, this is not at all the case with these pickled red onions.
What about leftovers?
Leftovers of these pickled red onions keep well in the fridge, in a sealed glass jar, for up to a week.
Pickled Red Onions
- 1 large red onion
- 1 cup white vinegar
- 1 1/2 cups water
- 2 teaspoons kosher salt
- 4 bay leaves
- 6 whole peppercorns
- Peel the onion and slice it into thin, 1/8-inch slices. Separate the slices and place them in a jar large enough to accommodate all of them (a 1-quart jar should work).
- 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. Pour the liquid over the onions. With a wooden spoon, press down on the onions to make sure they are well-covered. Close the lid and allow to sit at room temperature 3 hours before serving. Refrigerate leftovers for up to a week.