Pickled red onions add a tangy and yummy flavor to your favorite salad, sandwich, or wrap. Easy to make a batch to keep on hand at all times!
Why you'll love these pickled red onions
You'll love this crunchy, tangy garnish on soups, salads, sandwiches, wraps, and tacos! Easy to make, you will love having these on hand all the time for a flavor explosion for lunches, meal preps, and dinners!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient notes
- Red onions - look for a large red onion and slice it very thin with a knife or mandolin.
- Jalapeno - use a green or red jalapeno (red ones are hotter if you can find them), or a serrano pepper.
- Apple cider vinegar - I prefer apple cider vinegar, but you can also use white vinegar.
- Sugar - you can substitute honey, or agave syrup as well.
How to make pickled onions
Step 1: Prepare the vinegar mixture
In a medium saucepan, heat the apple cider vinegar. Add in the sugar and salt. Heat until the sugar and salt is dissolved.
Slice the red onion into thin slices using a sharp knife or mandoline. Add to a large bowl. Cut the jalapeno in half, removing the stem, seeds, and membrane, then add to the bowl. Pour in the black peppercorns.
Pour the heated vinegar mixture over the bowl of onions and let sit for 30 minutes.
Step 2: Finish pickling the red onions
Put the pickled onions into a jar or airtight container using a set of tongs. Cover the onions with the remaining vinegar mixture. If it does not cover the onions completely, add more vinegar or water to cover it before refrigerating.
Expert tips
If you don't want to bring the vinegar mixture to a boil, you can add everything to the onions in a jar.
Heating the vinegar mixture softens the onions and allows the vinegar mixture to penetrate quickly. It also allows you to keep them longer.
You can add garlic, hot red pepper flakes, and any fresh herbs for different flavors for these delicious pickled red onions.
FAQs
No, you can omit this ingredient if desired.
Yes, they absolutely are!
Serving suggestions
Add pickled red onions to a burger, bowl, or salad. You can even top some pinto beans or charro beans with them.
Storage instructions
Store for up to three weeks in an airtight container. Pickled red onions can be frozen in portions in freezer bags for up to three months.
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Recipe
How to Make Pickled Red Onions
Ingredients
- 1 large red onion sliced extra thin
- ¾ cup apple cider vinegar may substitute with white vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 2 jalapeno peppers may substitute with serrano or habanero
Instructions
- In a medium saucepan over medium heat combine the apple cider vinegar, salt, and sugar. Heat until the salt and sugar dissolve, then remove from the heat.
- Slice the red onions very thin using a chef's knife or mandoline. Put in a large bowl or jar.
- Add the black peppercorns and sliced peppers to the bowl and toss.
- Pour the hot vinegar mixture over the onion mixture. Allow to sit for 30 minutes before serving.
- These can be kept in the refrigerator for up to three weeks. These can be frozen in portions in freezer bags for up to three months.
Notes
Nutrition
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