If you've ever wondered how to pickle red onions, you may be surprised to learn that it's actually incredibly easy. This tangy and sweet quick pickled onions recipe can be done with six ingredients and five minutes of hands-on time. So, what are you waiting for?
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Ingredients
To make these quick pickled red onions, you’ll need 5 ingredients: red onions, apple cider vinegar, water, maple syrup, and salt.
- Red Onions: You can use another type of onion in this recipe, but red is most common because it creates pretty pink pickled onions that add a pop of color when used to top a variety of dishes.
- Apple Cider Vinegar: Again, you can use any vinegar. But, apple cider vinegar is a good choice because it cuts down harshness, giving the quick-pickled onions a mellower (almost sweeter) flavour than if pickled solely in white vinegar. Not to mention, apple cider vinegar is known for its health benefits.
- White Vinegar: I like to mix Apple Cider Vinegar with White Vinegar. That ensures the flavour isn't too sweet or too strong, as ACV has a unique flavour profile.
- Maple Syrup: While pickled onions are mostly about vinegar and salt, it's good to add a little sweetness to the mix to get optimal flavouring. I use very little and use a natural sugar rather than white table sugar. Maple syrup is a good choice because it has vitamins and minerals that are great for your health.
- Water: If you only use vinegar to brine the onions, the flavour will be too sharp. Water is needed to help mellow out the flavour.
- Kosher Salt: Use kosher salt or canning salt because these types have no additives. Don't use iodized salt. Not only will it make the brine cloudy, but it can also affect the colour and texture of the pickled onions.
Find the printable recipe with measurements below.
Nutritional Benefits
These easy pickled red onions are more than just tasty. They also offer up numerous health benefits. So dish them up.
What makes this pickled onions recipe healthier?
- Red Onions: A 2017 study found that red onions were the healthiest type of onion. They are high in an antioxidant called quercetin that has been shown to help prevent cancer. They're also rich in vitamin B9 and folate that can improve heart health.
- Apple Cider Vinegar: Apple cider vinegar has a number of health benefits. On top of antimicrobial and antioxidant properties, evidence suggests that it can help with weight loss, reducing cholesterol and lowering blood sugar levels.
Instructions
Let’s break it down step by step to take any guesswork out of how to make pickled onions.
- Slice onions: First, slice the onions as thin as you can. You can use a knife or food processor to chop them. But, it's easiest to use a mandoline to quickly slice the onion into uniform loops. These are also easier to pull out of the jar once they're pickled. Ultimately, you'll want to prepare them into the shape you want them to be on your finished dish. So keep the end use in mind.
- Pack the onions inside an airtight container: Loosely pack the sliced onions into an airtight container, like a mason jar.
- Prepare and simmer brine: In a saucepan, combine apple cider vinegar, white vinegar, salt, maple syrup, and warm water. Stir until the salt dilutes into the mixture. Bring to a simmer over medium heat.
- Pour brine over the sliced onions: Once the brine is simmering, remove from heat and pour the pickling mixture over your sliced onions until they are completely submerged. Gently press down to get rid of any space for air bubbles.
- Let the mixture sit: Let the onions in brine sit for 20 to 30 minutes at room temperature uncovered. Then cover and place in refrigerator. While they're good to eat after sitting at room temperature, they'll get extra flavour and crunch after they've had a chance to fully chill. So, I recommend waiting. They’ll keep in the fridge for a couple weeks.
Recipe Notes
- When letting the mixture sit at room temperature, ensure the jar is uncovered or the lid is screwed on loosely. This will allow any potential heat or steam that needs to escape to get out. Otherwise, your risk a kitchen explosion!
For the full ingredient list and step-by-step directions, scroll down to view the recipe card.
Cooking Tips
Here are some of the most frequently asked questions about this easy pickled red onions recipe.
Yes. After letting the pickled red onions cool to room temperature, they should be covered and refrigerated. I recommend using a mason jar for storage as it's airtight.
Pickled red onions will last up to 2-3 weeks in the refrigerator. You'll know they've gone bad if they have a bad smell, there is bubbling in the jar, the lid is bulging, or if there is a change in color or texture of the brine. If you notice any of these indicators, it's time to dispose of your pickled onions.
My preference is apple cider vinegar because I like the subtle sweetness it adds and that it's good for my health. However, you can pretty much use any light colored vinegar. You can find other suggestions in my recipe variations below.
Not necessarily. Sugar acts as a preserver and adds sweetness. But, if you're avoiding sugar, the salt and vinegar will be sufficient preservatives on their own.
Recipe Video
Want to see how I make these easy pickled onions? Watch the video below!
How To Serve
Now that you've made these sweet and tangy, quick pickled red onions, it's time to build the perfect meal with them. These are the perfect pickled onion for tacos, salads, and more. Below are some ideas.
- Finish your your avocado toast with them
- Top your salad or bowl with them
- Stuff them in a burger or a sandwich
- Add on top of any Mexican dish
Recipe Variations
- Swap out your vinegars: While apple cider and white vinegar is my favourite combo, you can change the flavouring of your pink pickled onions by swapping out the vinegar. Another combination I like is a mix of white wine vinegar and rice vinegar.
- Add herbs and spices: Make the flavour more interesting by adding herbs and spices to your brine. Some of the classics are dill, peppercorns, garlic cloves, and mustard seeds. Combine these with the other ingredients before simmering. Add as much or little as you like, as this really is up to your taste buds.
- Use honey instead of maple syrup: Choosing maple syrup or honey instead of white table sugar offers flavour and health benefits. Pick the one that you like more. While you can skip sweetener altogether, I don’t recommend it. The natural sweetness balances the flavour. Without it, the onions are vinegary and pungent.
Equipment
Here's what you need to make this recipe.
- Mandoline: While it's not necessary, it does make it easier to quickly slice the onions into uniform slices. And, I'm all about speed. I use this tool in a lot of my recipes. It's truly a staple in my kitchen.
- Mason Jars: You need an airtight container when pickling. Mason jars are my favourite because I can use them from everything to pickling to smoothie glasses. Multifunctional!
Similar Recipes
If you enjoyed this recipe for quick pickled red onions, I invite you to check out my collection of easy healthy condiments or check out the ones that I hand selected for you below.
Print
How To Pickle Red Onions (Quick & Easy)
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 1 Jar 1x
- Category: Condiments
- Method: mandoline
- Cuisine: American
Description
If you've ever wondered how to pickle red onions, you may be surprised to learn that it's actually incredibly easy. This tangy and sweet quick pickled onions recipe can be done with six ingredients and five minutes of hands-on time.
Ingredients
- 1 large red onion
- ¼ cup of apple cider vinegar (or other light colored vinegar)
- ¼ cup white vinegar
- 1 cup of warm water
- 1 tablespoon of maple syrup
- 1.5 teaspoons of kosher salt
Instructions
- Slice onions: First, slice the onions as thin as you can. You can use a knife or food processor to chop them. But, it's easiest to use a mandoline to quickly slice the onion into uniform loops. These are also easier to pull out of the jar once they're pickled. Ultimately, you'll want to prepare them into the shape you want them to be on your finished dish. So keep the end use in mind.
- Pack the onions inside an airtight container: Loosely pack the sliced onions into an airtight container, like a mason jar.
- Prepare and simmer brine: In a saucepan, combine apple cider vinegar, salt, maple syrup, and warm water. Stir until the salt dilutes into the mixture. Bring to a simmer over medium heat.
- Pour brine over the sliced onions: Once the brine is simmering, remove from heat and pour the pickling mixture over your sliced onions until they are completely submerged. Gently press down to get rid of any space for air bubbles.
- Let the mixture sit: Let the onions in brine sit for 20 to 30 minutes at room temperature uncovered. Then cover and place in refrigerator. While they're good to eat after sitting at room temperature, they'll get extra flavour and crunch after they've had a chance to fully chill. So, I recommend waiting. They’ll keep in the fridge for a couple weeks.
Notes
When letting the mixture sit at room temperature, ensure the jar is uncovered or the lid is screwed on loosely. This will ensure any potential heat or steam that needs to escape can.
Keywords: healthy condiments, easy recipes, healthy recipes
Caitlin
Will definitely be making these again!
★★★★★