How to Make Pickled Red Onions
Learn how to make pickled red onions so you can have them on hand in the fridge to top of your favorite sandwiches, tacos, or salads!
Italian Sausage
In the mood for fair food? Try these Italian Sausage Sandwiches and top them with some zesty pickled red onions!
Ingredients
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 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
- Pour in the apple cider vinegar in a medium saucepan over medium heat.
- Add in the sugar and salt.
- Stir until the sugar and salt have dissolved.
- Cook until the vinegar mixture is just heated. It should not come to a boil.
- Slice the red onion into thin slices using a sharp knife or mandoline, and add to a large bowl. Cut the jalapeno in half, removing the stem, seeds, and membrane, then add to the bowl.
- Add in the black peppercorns. Pour the heated vinegar mixture over the bowl of onions and let sit for 30 minutes.
- 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.
Top tips
- If you don't want to bring the vinegar mixture to a boil, you can add everything to the onions in a jar cold.
- Heating the vinegar mixture softens the onions and allows the vinegar mixture to penetrate quickly. It also allows you to keep them longer.
- ou can add garlic, hot red pepper flakes, and any fresh herbs for different flavors for these delicious pickled red onions.
Serving suggestions
Add pickled red onions to a burger, bowl, or salad. You can even top some pinto beans or charro beans with them.
Frequently asked questions
No, you can omit this ingredient if desired.
Yes, they are!
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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How to Make Pickled Red Onions
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!
- Medium saucepan
- Mixing spoon
- Bowl
- Large glass canning jar
- 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)
Pour the apple cider vinegar into a medium saucepan over medium heat.
Add in the salt and sugar.
Stir the salt and sugar until it is dissolved.
Cook until the vinegar mixture is just heated. There is no need to bring to a boil.
Slice the red onions very thin using a chef's knife or mandoline. Put in a large bowl and add in the black peppercorns.
Pour the hot vinegar mixture over the onion mixture. Allow to sit for 30 minutes before serving.
Add the onion mixture to an airtight container or jar with a pair 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.
These pickled red onions 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.
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.
