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Easy Pickled Red Onion Recipe
Ash Tyrrell

Easy Pickled Red Onion Recipe

I made these pickled red onions on a lazy Sunday, and I haven't stopped making them since. The color turned bright pink within the hour, which honestly felt like a little kitchen magic. My first bite was tangy, a touch sweet, and pleasantly crunchy.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 small red onions: Slice them thin for the best crunch and the fastest pickling.
  • 2 cups white vinegar: It gives the clean sharp tang that does the actual pickling.
  • 2 cups water: It softens the vinegar so the brine tastes balanced not harsh.
  • 1/3 cup cane sugar: It mellows the sourness with a gentle sweetness.
  • 2 tablespoons sea salt: Season the onions so use fine grains that dissolve fast.
  • 2 garlic cloves optional: They add a mellow, savory depth, so lightly smash them first.
  • 1 teaspoon mixed peppercorns optional: They add a mild, warm spice to the brine

Method
 

  1. Peel your red onions and cut them into thin rounds or half-moons. I use a mandoline because it makes every slice the same thickness. Even slices pickle at the same speed, so every bite tastes right.
  2. Divide the sliced onions between your clean jars. Don't press them down too hard, because the brine needs room to flow around them. If you're using garlic and peppercorns, add them now.
  3. For two jars, I put one garlic clove and half a teaspoon of peppercorns in each. Three smaller jars work fine too, so just split things evenly. Skip this step if you want a plain, classic batch.
  4. Pour the vinegar, water, sugar, and salt into a medium saucepan. Warm it over medium heat and stir until everything dissolves. This takes about a minute, and you don't need a hard boil.
  5. Let the brine cool for a few minutes, then pour it over the onions. Make sure the slices are covered. Leave the jars on the counter until they reach room temperature.
  6. Put the lids on and move the jars to the fridge. Very thin slices turn bright pink and tender in about an hour. Thicker slices do better overnight.
  7. Once the onions are tender and vividly pink, they're ready. Try one on its own to check the tang. Then pile them onto whatever you're eating.

Notes

  • I always slice the onions as evenly as I can, since uneven slices leave some pieces soft and others raw.
  • I taste the brine before pouring it, and I add a pinch more sugar if it tastes too sharp for me.
  • I let the brine cool slightly, because pouring it boiling hot made my onions softer than I like.
  • I use clean glass jars, and I keep the onions fully under the liquid for the best texture.
  • I don't throw out the leftover brine. I use it as a mild vinegar for salad dressings or beans, or I pickle one more small batch in it.
  • I label the jar with the date so I always know how fresh it is.