Pickled Red Onions

These pickled red onions are made with no added sugar. With a prep time of just 15 minutes, they are intensely flavorful and easy to make.

Course Side Dish

Cuisine American

Prep Time 15

Rest time 3

Total Time 3 15

Servings servings

Calories 14kcal

1 red onion large
1 cup distilled white vinegar food grade, 5% acidity
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

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.
1 red onion
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.
1 cup distilled white vinegar, 1 ½ cups water, 2 teaspoons Diamond Crystal kosher salt, 4 dried bay leaves, 6 whole peppercorns
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!

You can use red wine vinegar or white wine 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.
Raw apple cider vinegar, especially the unfiltered kind with "the mother," has a stronger, more pungent aroma and flavor compared to white vinegar, which has a clean and sharp taste. I tried it, and I'm not a fan.
You can add a teaspoon of sugar to the brine, but I think it's unnecessary. The onions mellow out the brine because they release sugars and water when pickled and have a porous structure that helps the brine penetrate evenly. All of that dilutes and softens the acidity. That said, the seasonings, including sugar and salt, are guidelines. Adjust to taste.
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.

Serving: 0.25recipe | Calories: 14kcal | Carbohydrates: 3g | Sodium: 281mg