It’s quick and easy to make pickled red onions! All you need for this pickled red onion recipe is vinegar, water, some sugar and spices. Thinly sliced red onions are the key to this awesome at-home treat!
I keep making things that, when I think about it, would be enhanced with some pickled red onions.
Bean soup, liverwurst, salmon and especially hot dogs and hamburgers taste great with pickled onions.
All you really need to make pickled red onions is sliced red onions, vinegar, and sugar. There is a lot of leeway with the spices and herbs used.
Spices for use in pickled red onions
For this batch, I used cinnamon, cloves, star anise, bay leaf, and red pepper flakes. You could easily throw in some ginger, swap out the chili flakes for some cumin, or swap out the cloves for allspice.
Are these pickled onions for canning?
No, they are not for canning. These are onions that have been pickled in the fridge. We haven’t tested this recipe for hot water bath canning, so we encourage you to find a specific canning recipe if you want to make a hot water bath.
The best jars and containers for storing pickled red onions
Since these are refrigerated onions, you can use any jar with a tight lid. Traditional mason jars will work, but so will a glass spaghetti sauce jar or pickle jar – with their lids – that you’ve run through the dishwasher and sanitized. Don’t use plastic for these pickled red onions.
More pickled recipes to try!
- Easy fridge pickles
- Pickled Eggs
- Pickled okra
- Quick pickled cherries
- Pickled shrimp
From the editors of Simply Recipes
How to make pickled red onions
ingredients
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1 lb Red onions(about 2 medium or 1 large), thinly sliced
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1 1/2 cups white wine vinegar
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1/2 Cup sugar
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1/2 floor cinnamon stick
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5 cloves
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1 Bay leaf
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1 star anise
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1 hyphen red pepper flakes
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Fresh Ginger Slices, allspice berries, oregano, garlic, cumin, mustard seeds. Optional
method
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Blanch onions:
Blanch red onions in a pot of boiling water for 2 minutes. Drain in a colander.
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Boil vinegar with sugar and spices:
While the water is heating in Step 1, in a separate saucepan, combine the vinegar, sugar, and spices. Bring to a boil, reduce heat, simmer, cover and simmer for 5 minutes.
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Add the onions and let simmer:
Add the blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
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Pour into a glass:
Let it sit until cool before putting the lid on and storing in the fridge. The pickled red onions will keep for several weeks in the fridge.
| nutritional information (per serving) | |
|---|---|
| 660 | calories |
| 1g | Fat |
| 148g | carbohydrates |
| 6g | protein |
