Healthy Pickled Red Onions

If you ask me, pickled red onions are a total game-changer in the kitchen.

These bright pink rings add a kick of tangy flavor and crunch to just about anything you put them on. I keep a jar in my fridge at all times because they’re that useful – perfect on tacos, sandwiches, or even straight from the jar.

Making them at home is so much easier than most people think. Just slice, pour on the brine, and let time do its magic. No fancy equipment or special ingredients needed.

It’s one of those simple recipes that makes everyday meals feel a little more special, and once you start making them, you’ll wonder how you ever lived without them.

What Kind of Red Onions Should I Use?

Regular red onions from your local grocery store work perfectly fine for pickling – no need to hunt down anything fancy. Look for onions that feel firm and heavy for their size, with dry, crackly outer skin and no soft spots or signs of sprouting. Small to medium-sized red onions are ideal since they’re usually milder and sweeter than larger ones, plus they’ll fit better in your pickling jar. If you can only find large red onions, that’s totally fine too – just cut them into thinner slices. A fresh red onion should have a bright purple-red color rather than a dull brown tone, which is a sign it might be past its prime.

Options for Substitutions

This pickled onion recipe is pretty adaptable – here’s what you can switch up:

• Red onions: While red onions give the best color and mild sweetness, you can use white or yellow onions too. Shallots also work great for a more subtle flavor.
• White vinegar: Feel free to experiment with apple cider vinegar or rice vinegar. Each will bring its own unique taste – apple cider vinegar adds a fruity note, while rice vinegar makes them a bit milder.
• Cane sugar: Regular white sugar works perfectly fine here. You could also try honey or maple syrup – just use about 1/4 cup since they’re sweeter than regular sugar.
• Garlic cloves: If you’re out of fresh garlic, you can skip it or add 1/2 teaspoon of garlic powder instead. You can also try adding different aromatics like sliced ginger or bay leaves.
• Peppercorns: Any type of peppercorns work here – black, white, or pink. You can also skip them or try other whole spices like mustard seeds, coriander seeds, or red pepper flakes.
• Sea salt: Regular kosher salt works just as well – just keep the same measurements. Table salt will also work, but reduce the amount to 1.5 tablespoons since it’s more concentrated.

Watch Out for These Mistakes While Pickling

The biggest mistake when making pickled red onions is cutting the onions too thick, which prevents them from properly absorbing the brine – aim for thin, uniform slices (about 1/8 inch) using a sharp knife or mandoline for the best results. Another common error is skipping the hot water bath for your onions before pickling; pouring boiling water over the sliced onions and letting them sit for 30 seconds helps remove the raw bite and ensures they’ll stay crisp and bright pink. The temperature of your brine matters too – adding hot brine to your onions helps them pickle faster and retain their gorgeous pink color, while cold brine can lead to dull, lifeless-looking pickles. For the best flavor development, resist the urge to eat them immediately and give your pickled onions at least 4 hours in the fridge (though overnight is even better) before enjoying.

What to Serve With Pickled Red Onions?

These tangy pickled red onions are like a secret weapon in the kitchen – they can make almost any savory dish taste better! I love adding them to tacos, burgers, and sandwiches for that perfect zip of flavor and crunch. They’re also amazing on salads, grain bowls, or piled onto avocado toast for a quick breakfast upgrade. If you’re hosting a party, try putting them out on a charcuterie board alongside some sharp cheeses and cured meats – your guests will definitely want to know your pickling secrets.

Storage Instructions

Keep Fresh: These pickled red onions will stay crisp and flavorful when kept in their brine in an airtight jar in the refrigerator. They’ll keep getting better for the first few days and will stay good for up to 3 weeks. The longer they sit, the more the flavors develop!

Make Ahead: These are perfect for making ahead! In fact, I recommend preparing them at least 24 hours before you plan to use them. This gives the onions time to pickle properly and develop their tangy flavor. They’ll be ready to add to your tacos, salads, or sandwiches whenever you need them.

Container Tips: Make sure to use clean glass jars with tight-fitting lids for storing your pickled onions. Keep the onions fully submerged in the brine – this helps them stay fresh longer. If you notice any unusual smell or appearance, it’s best to discard them.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 100-110 g

Ingredients

• 2 garlic cloves (peeled and smashed)
• 1 tsp assorted peppercorns (adds a subtle, complex spice)
• 2 cups white vinegar (I use Heinz distilled white vinegar)
• 2 small red onions (sliced thinly, about 1/8-inch thickness)
• 2 cups water
• 1/3 cup sugar
• 2 tbsp sea salt

Step 1: Prepare the Jars and Slice Onions

Begin by carefully thinly slicing the onions.

Using a mandoline can be helpful for achieving consistent thickness.

Divide the sliced onions evenly between 2 (16-ounce) jars or 3 (10-ounce) jars.

If desired, add garlic cloves and peppercorns to each jar for an extra flavor boost.

Step 2: Make the Pickling Brine

In a medium saucepan, combine vinegar, water, sugar, and salt.

Heat the mixture over medium heat, stirring occasionally until the sugar and salt are fully dissolved, which should take about 1 minute.

Once dissolved, remove the saucepan from the heat and allow the brine to cool slightly.

Step 3: Combine Onions with Brine

Pour the cooled brine carefully over the sliced onions in the jars, ensuring all the onions are fully submerged.

Allow the jars to cool to room temperature.

This step is important to safely seal in flavor without overheating the ingredients.

Step 4: Store and Wait

Once the jars have cooled to room temperature, seal them with lids and store the jars in the refrigerator.

The pickled onions will be ready to eat once they’ve turned bright pink and tender.

Thinly sliced onions will typically be ready in about 1 hour, while thicker slices might need to rest overnight.

Step 5: Enjoy Your Pickled Onions

Your pickled onions can be kept refrigerated and enjoyed for up to 2 weeks.

Use them as a tangy topping on salads, sandwiches, tacos, or any dish that could use a zesty crunch!