Easy Summer Recipes: Pickled Red Onions

August 25, 2024

Pickled red onions are an easy way to addd a tangy flavor to any meal. Made in minutes and can be stored for days in the fridge, quick pickled red onions are great on burgers, hot dogs, sandwiches, salads, tacos, and so much more. This pickled red onion recipe is gluten and dairy free, vegan, and free from the top 9 allergens!

The Quick Lowdown:

Taste: A tangy and onion-y flavor with a hint of crunch in the first two days of pickling.

Speed: 5 mins of work and the rest is cooling time!

Difficulty: Beginner. This is a great recipe to improve cutting skills.

Return for effort: Big flavor for little work! They keep a few days in the fridge so you can enjoy them longer.

We Adore Quick Pickled Red Onions

What’s better than a fast and simple way to add flavor to your meal than by whipping up a batch of pickled red onions? You can use them on just about any sandwich, salad, or recipe. They add a tang and zest to food to keep it exciting when we hit a food rut.

I know you can relate. Often we get in a rut when cooking for food allergies. With little additions like this, we can take normal meals — like a thick chili — and add a few pickled red onions on top to make the recipe feel and taste vibrant and new.

Ingredients

Red Onions
Apple Cider Vinegar
Water
Salt
Sugar

See recipe card for quantities.

The Ingredient Low Down

Red Onions

Red onions are the key to this recipe. They have the right taste pop to withstand pickling and add a ton of flavor to other dishes. You’ll want to choose medium-sized onions that are free from mold, discoloration, and imperfections. Proper pickling will only be as good as the produce you start with.

Pro Tip: Remove the papery layers and cut the onion from root to tip (vertically) in thin strips, about ⅛ inch thick. Cutting the onion from top to bottom will keep the onions crisp and hold the crunch in longer. When the onions are cut across the fibers it releases more moisture and softens them.

Apple Cider Vinegar

We love the flavor of apple cider vinegar in this recipe. The vinegar needs to have a 5% acetic acid value to be able to store it in the fridge for up to 7 days. You can use another vinegar that is safe for you and your allergies and suited to your flavor preference. Some vinegars have a higher chance of cross contact with allergies. We’ve found some white vinegars with wheat cross contact, for example.

Pro Tip: Malt vinegar is never safe for anyone with celiac’s disease. It is made from barley.

Salt

We use sea salt, kosher salt, or pickling salt in this recipe when we make it. Double check for shared lines in manufacturing.

Pro tip: Using table salt, iodized salt, or any other salt with anti-caking agents can result in a cloudy pickling liquid and discoloration of the onions.

Sugar

We like to use granulated sugar. Sometimes we choose honey, or maple syrup if we have it handy.

To keep the recipe vegan make sure to use a vegan granulated sugar. Most countries do not use bone char to refine sugar cane but there are still some countries that do. Honey is not an ingredient commonly accepted as vegan. Vegan honey has not been tested in pickling.

Pro tip: If you are looking for a sweetener to replace the sugar, only Splenda is heat stable for pickling. You’ll need a different amount, as Splenda can taste sweeter than sugar using smaller amounts. For more info on heat stability and sweeteners in pickling and canning, see this article by Oregon State University.

Instructions/ Directions and Tips

Step 1

Peel the papery outside layers of the onion and discard. Slice in half, then from root to top in ⅛ inch thin slices.

Tip: How the onions are cut will make a difference. Cutting lengthwise will keep them crisper and crunchier for longer. Cutting the onions in ⅛ inch slices will give the best crunch and pickling balance for quick pickling. If you like them crunchier cut them up to ½ inch thick.

Step 2

Tightly pack sterilized, clean jars with onions and any add-ins you’ll be using into the jar. Leave 1 inch from the top edge of the jar to the top of the onions. Set aside.

Step 3

In a medium sized pot over medium heat, combine the apple cider vinegar.

Step 4

Add water to the pot.

Step 5

Sprinkle sugar into the pot.

Step 6

Pour in salt to the pot.

Step 7

Stir together. Keep stirring until it comes up to a simmer.

Step 8

Let simmer just until the salt and sugar have dissolved. About 1-2 minutes. Small bubbles may appear, but not a full boil.

Step 9

Remove the pot from the heat. Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave half an inch of space between the top of the liquid and the rim of the jar.

Tip: This is a step best done over or in a sink. We have a habit of spilling just a bit, and the clean up is much easier in a sink.

Step 10

Make sure all the onions are fully submerged in the pickling solution. If not, push any onions sticking out under the liquid. Onions sticking out will not quick pickle properly and can grow mold.

Step 11

Let the jar cool uncovered on a heat resistant spot, like a trivet, on the counter. It should cool for 30-45 minutes uncovered. After cooling, put the lid on the jar and move the jar to the fridge to store for up to seven days. They are now ready to eat!

Other Tips: You may need to top up the liquid as it fills in to all the nooks and crannies. It will drop the level to fill in the empty spaces. You may need to move the onions around a bit with a chopstick or turn the jar to get all the air bubbles out. The longer they sit the better the flavor. The onions will lose their crunch 2-3 days after pickling. The color in the onions will also fade as they sit in the fridge over time.

Low Food Waste Tips

If you have a ton of red onions or even just one you need to use up, this is the perfect recipe to make sure you do not waste the onions. It will also work for other kinds of onions, like pearl onions.

When the red onions are all eaten don’t throw out the brine liquid. You can use the liquid to marinade meat! Use the quick red onion pickle liquid in this Pickle Brined Pork Roast or on Chicken Skewers.

Changing Up the Type of Vinegar

You can stick to one kind of vinegar or mix it up with a custom blend of vinegars in a 60/40, 70/30, or 50/50 mix for this easy pickled red onions recipe.

Rice – Instead of iceberg lettuce, you can use romaine lettuce or spinach.

White – Use gluten free buns instead of white bread buns to make this gluten free.

Wine Vinegar – Red or white wine vinegar or sherry vinegar (if they are safe for you) add great flavor.

Different Flavor Additions

Hot-n-Spicy – Add red chili flakes or thinly sliced banana peppers.
Citrus-y – Pop in thin slices of lime, lemon or a bit of dried sumac spice.
Herb-y – A few sprigs of your favorite fresh herb like rosemary, thyme, oregano, dill, bay leaves and so many more!
Spices – From cumin and fennel to coriander. Peppercorns and mustard seeds are also great add-ins.
Garlic-y – Garlic cloves are a great flavor addition. Peel a couple and pop them in the bottom of the jar.

Equipment Needed for Easy Pickled Red Onions

1 Pint Glass Canning Jar
Medium Pot
Canning Funnel
Stirring Utensil
Knife and Cutting Board
Measuring Cups and Spoons

The three most important pieces of equipment are the storage jars, the pot, and the funnel.

Glass Jars

Glass canning jars with a tight-fitting lid to keep the pickled red onions fresh longer in the fridge. It’s really important to pickle in the right kind of material. You can use glass or ceramic jars, as they will not react to the pickling brine. Metal and plastic will react to the acidity in the recipe and are not suitable for storing pickled red onions.

Stovetop Pot

The pot is imperative as the brine needs to be heated on the stove. Microwaving will not evenly heat the liquid, so stovetop heating in a pot is needed.

Funnel

A canning funnel makes pouring the liquid into the jar much easier. There are regular funnels with tiny spouts that you have to hold or wait to empty. Skip those kinds and get a canning funnel which has a spout the same size as the jar opening. I prefer using a wide-mouth jar and a canning funnel to make things easier.

Top Tip: Find pickled red onions too strong of a taste or too bitter? Try soaking the onions in ice water for 15 minutes before pickling, or soaking in a vinegar bath for 10 minutes before rinsing, to take a bit of the strong onion-y taste away. Another option is to dip the red onions in hot water to take the strong taste out of the onions. We prefer to skip all this because we like the full onion taste in our pickled onion.

Refrigerator Storage Instructions

In a sterilized glass jar with an airtight lid, the pickled onions will keep for up to 7 days in the fridge. It is not recommended to store this recipe in a metal or plastic container.

We do not recommend freezing pickled onions.

FAQ

Can You Make Spicy Pickled Red Onions?

Yes, you can. Adding dried chilis to the pickling liquid will add a hint of spice. Adding thinly sliced jalapenos, banana peppers, or your favorite hot pepper will make for a spicier pickled onion. It makes a great addition to tacos, burritos, enchiladas, asian-inspired subs, and so much more. You could also add a bit lime juice for additional flavor.

How Do You Make Sugar Free Pickled Red Onions?

You need some sort of sweetness to counteract the bitterness in the onions. If you want to reduce the bitterness, you can try blanching or soaking the onions first. The other thing the sugar balances is the zing of the vinegar. You can use a more naturally sweet vinegar to omit the sugar in pickled red onions. You can also use Splenda as a sweetener instead of sugar.

Splenda is a sugar replacement that is generally suitable for diabetics. It is also heat stable and can be used in a recipe like this one, where the pickling brine needs heating. Generally, sweeteners and sugar replacements are used in a ⅓ amount from the original recipe’s sugar amount. Sugar substitutes can taste very sweet, even when used in tiny amounts, so start smaller and work up to your desired sweetness.

Is Canning Pickled Red Onions Safe to Do at Home?

Just like any other pickling process, this one is suitable for home canning. But this recipe is not one that has been tested for home canning. It is best to find a recipe that is specifically for home canning as the acidity of the onions and brine will matter.

There are also a number of safety precautions that need to be taken before canning food. These directions are not suitable for home canning. If you’re looking to can pickled onions, check with the National Centre For Home Food Preparation for best practices, recipe adjustments and ideas for shelf-stable storage.

What Do You Put Pickled Red Onions On?

Everything! From pizza, to sandwiches, bagels, tacos, salads, or even as a side. Adding them to a teriyaki chicken burger or soy free carrot lox are some of my favorite options. There are so many ways to use quick pickled red onions.

Our favorite sandwiches to put pickled red onions on are:

Easy Pickled Red Onions

Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Cooling: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 ounces

Calories: 21 kcal

Easy pickled red onions are an amazing way to add a zip and tang to your meals with little effort. They are an amazing side or topper for sandwiches, tacos, salads, and so much more.

Ingredients

2 red onions medium
⅔ cup apple cider vinegar
½ cup water
1 teaspoon Kosher salt
1 tablespoon sugar

Instructions

Slice the red onions in half, then from root to top in ⅛ inch thin slices.
Tightly pack sterilized, clean jars with onions and any add-ins you’ll be using into the jar. Leave 1 inch from the top edge of the jar to the top of the onions. Set aside.
In a medium sized pot over medium heat combine the water, vinegar, salt and sugar to form the pickling solution.
Stir together until it comes up to a simmer. Let simmer just until the salt and sugar have dissolved. About 1-2 minutes.
Remove the pot from the heat. Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.
Make sure all the onions are fully submerged in the pickling solution. If not, push any onions sticking out under the liquid.
Let the jar cool uncovered on a heat resistant spot, like a trivet, on the counter. It should cool for 30-45 minutes uncovered.
After cooling, put the lid on the jar and move the jar into the fridge to store for up to 7 days. They are now ready to eat!

Notes

Using good quality heat resistant glass canning jars is important as they are less likely to crack or break when the hot pickling liquid is poured in them.
Glass jars are the best as the vinegar will break down the plastic and will react with metal.
Other vinegars can be used in place of apple cider vinegar. White vinegar (5%), rice vinegar are some of the popular alternatives. Red or white wine vinegar, even mixing two vinegars is also common to add your own flavour spin on pickled onions.
Be sure to use a well ventilated area to make as the pickling solution can irritate the lungs, especially for those with asthma.
Granulated sugar is what we use but honey or maple syrup can also be used. If looking to add a sweetener alternative only Splenda should be used when making this recipe due to its heat stability. For more info on heat stability and sweeteners in pickling and canning see this article by Oregon State University.
Garlic, bay leaves, cumin seeds, fennel seeds, red pepper flakes, banana pepper rings, coriander seeds, sumac, fresh herbs like dill, rosemary, oregano, or thyme; lime or lemon slices, peppercorns, or mustard seeds can all be added into the jar for a punch of flavor.
We use sea salt, pickling, or kosher salt and tend to stay away from iodized table salt as a preference in pickling. Iodised salt can make the brine cloudy, and discolor what we are pickling. You want a salt that is free from anti-caking agents.
Sterilizing the jars will prolong how long the pickled onions can be kept in the fridge.
These directions are not suitable for home canning. If looking to can pickled onions check with the National Centre For Home Food Preparation for best practices and recipe adjustments for shelf stable storage.
For the crispest pickled red onions, store in the fridge for up to 7 days. Discard if they get mouldy, change in smell, get fizzy or go cloudy.
Find pickled red onions too strong of a taste or bitter? Try soaking the onions in ice water for 15 minutes then pickling or in a vinegar bath for 10 minutes then rinsing to take a bit of the strong onion-y taste away. Another option is to dip the red onions in hot water to take the strong taste out of the onions. We prefer to skip all this as we like the full onion taste in our pickled onion.
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person’s allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.

Nutrition

Food Safety

Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
Always check ingredients for allergens
Do not use the same utensils on allergen free food, that previously touched allergens
Don’t leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Allergy Resources

If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.

This article originally appeared on TheAllergenFreeKitchen.com and was syndicated by MediaFeed.org.