These pickled red onions are made with no added sugar. With a prep time of just 15 minutes, they are delightful and truly easy to make.
Pickles add flavor to almost any meal. Store-bought ones are okay, but making your own is so much fun, and the result is wonderfully flavorful. I make these pickled red onions often because I enjoy their unique flavor. I like them even better than quick pickles. They pair well with any meat or poultry dish and last in the fridge for about a week.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Red onion: You can use yellow onions, but red onions have a milder flavor and are prettier. Here's a look at onion types and how they differ.
- Vinegar: I use white vinegar.
- Seasonings: Dried bay leaves and whole peppercorns. The bay leaves are non-negotiable! They greatly enhance the flavor of these pickles.
- Variation: Sometimes, I add a few peeled garlic cloves and/or a sliced jalapeno to the jar.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Peel the onion and slice it into thin, ⅛-inch slices. Separate the slices into rings and place them in a heatproof jar large enough to accommodate all of them.
In a small saucepan, combine the vinegar, water, and salt. Add the bay leaves and peppercorns. Bring to a boil, stirring until the salt dissolves. Turn the heat off, remove the saucepan from the heat, and let it cool slightly. Pour the liquid on the onions and press down with a spoon to ensure they are covered.
Close the lid tightly and allow the jar to sit at room temperature for 2 hours before serving. Serve as a delightful condiment with just about any dish you can think of!
Recipe FAQs
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 onions to darken too much, but they will still taste good.
You can keep the leftovers in a sealed glass jar in the fridge for about a week. They rarely last that long in our house! We go through them quickly since they pair well with so many dishes.
Quick pickling involves heating an acidic solution of vinegar, water, and salt and immersing vegetables in the solution. The acidic solution changes the vegetables' flavor and texture and acts as a mild preservative. However, since they are not pasteurized, you should keep these homemade pickles in the fridge.
Serving Suggestions
These delicious onions are perfect with almost any meat or chicken dish. Here are a few ideas:
Recipe Card
Pickled Red Onions
Video
Ingredients
- 1 red onion - large
- 1 cup white vinegar
- 1 ½ cups water
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- 4 dried bay leaves
- 6 whole peppercorns
Instructions
- Peel the onion and slice it into thin, ⅛-inch slices. Separate the slices into rings and place them in a jar large enough to accommodate all of them (a 1-quart jar works well). 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 peppercorns. Bring to a boil over high heat, stirring until the salt dissolves. Turn the heat off. Remove the saucepan from the heat and allow it to rest and slightly cool for about 5 minutes.
- Pour the liquid over the onions, pressing down on them with a spoon 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 and up to a week.
- Serve this delightful condiment with any dish you can think of!
Notes
- 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 on this page. So, if you prefer a darker color, red wine vinegar is a good option. Apple cider vinegar might cause the red onions to darken a bit too much, but they will still taste good.
- You can keep the leftovers in a sealed glass jar in the fridge for about a week. They rarely last that long in our house! Since they go well with so many dishes, we go through them quickly.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
