A Bright Addition to Almost Any Meal
Pickled red onions are one of those simple ingredients that can completely change a meal. Their bright, tangy flavor cuts through rich foods, while a small amount of sweetness balances the sharpness of the vinegar and onion.
This refrigerator-pickle recipe uses one red onion and makes about one pint. The onions are ready after approximately 30 minutes in the brine, although their flavor and beautiful pink color become even better after several hours in the refrigerator.
Choosing the Sweetener
Pure cane sugar provides a clean, classic flavor that works with almost anything. Brown sugar gives the onions a slightly deeper, caramel-like flavor that is especially good with warmly spiced meats. Honey adds a mild floral sweetness.
Whichever one you choose, the small amount of sweetener is there to balance the sharpness of the vinegar. These are still tangy pickled onions, not sweet pickles.
How Thin Should the Onion Be Sliced?
Slice the red onion approximately ⅛ inch thick. Thin slices soften and absorb the brine more quickly while retaining a pleasant bite.
A mandoline makes it easy to create evenly sized slices, but a sharp knife works just as well. When using a mandoline, use its hand guard or a cut-resistant glove to protect your fingers.
Thicker slices can also be pickled, but they will remain firmer and need more time in the brine.
Why You Should Use a Glass Jar
Vinegar is acidic, so pickled red onions should be prepared and stored in a glass jar or another nonreactive glass container. Acidic brine can react with aluminum, copper, and unlined cast iron.
A pint-size glass jar is usually the right size for one medium red onion and this amount of brine. The onions should be covered by the brine without being packed so tightly that the liquid cannot move between the slices.
Ways to Use Pickled Red Onions
Pickled red onions add acidity, color, and a lightly sweet crunch to both rich and fresh dishes. Use them on:
Tacos, quesadillas, and nachos
Pizza and flatbreads
Burgers and sandwiches
Salads and grain bowls
Lamb, beef, pork, chicken, or fish
Avocado toast
Hummus and appetizer platters
Yogurt sauces and dips
Roasted vegetables
Eggs and breakfast potatoes
They are especially useful when a dish tastes rich or heavy and needs something bright to
Pickled Red Onions
Ingredients
- 1 medium red onion very thinly sliced
- ½ cup apple cider vinegar
- ½ cup filtered water
- 1-2 tablespoons pure cane sugar brown sugar, or honey
- 1½ teaspoons Diamond Crystal kosher salt
Instructions
- Peel the red onion and slice it about ⅛ inch thick using a mandoline or sharp knife. The thinner the onion is sliced, the more quickly it will soften and absorb the brine. Separate the slices and place them in a pint-size glass jar. Glass is nonreactive and will not react with the acidic vinegar brine as aluminum, copper, or unlined cast iron can.
- Combine the apple cider vinegar, water, your choice of sweetener, and kosher salt in a small saucepan. Warm over medium heat, stirring until the sweetener and salt are completely dissolved. The brine only needs to be warm; do not bring it to a boil.
- Slowly pour the warm brine over the sliced onions. Gently press the onions down until they are submerged. If all the onion will not fit beneath the brine, remove some rather than packing the jar too tightly.
- Leave the jar uncovered at room temperature for about 30 minutes, or until cooled. Cover the jar and refrigerate. The onions can be eaten after 30 minutes, but their flavor and color will continue to develop over the next several hours.
Notes
- Pure cane sugar gives the onions a clean, classic flavor. Brown sugar adds a deeper caramel-like flavor, while honey adds a mild floral sweetness.
- This is a refrigerator-pickle recipe and is not intended for shelf-stable canning.
Storage
- Store covered in the refrigerator for 2 to 4 weeks. Discard if the onions develop an unusual odor, visible mold, or other signs of spoilage.