How to Pickle Red Onions
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Resting Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
68 kcal
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Course
Condiments
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Cuisine
American
How to Pickle Red Onions
Description
How to Pickle Red Onions provides two approaches for preparing tangy pickled onions. The quick method involves boiling vinegar, water, sugar, salt, bay leaf, and whole black peppercorns to create a hot brine, into which sliced red onions are simmered gently for about five minutes. After cooling, the onions are stored refrigerated and ready to use once chilled. The slow method first soaks sliced onions in salted water to draw out sharpness, then uses a cooled brine of vinegar, water, sugar, bay leaf, and peppercorns poured over the drained onions. This method requires a few days of refrigeration for full flavor development.
Pickled red onions prepared this way offer a balance of sweet, sour, and mildly spicy notes with a crunchy texture, perfect to enhance tacos, salads, sandwiches, or grilled dishes.
Storing the pickled onions in airtight glass containers extends their shelf life, with the quick method lasting up to one month and the slow method up to two months in the refrigerator.
Ingredients
Quick Method
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup water
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 1 bay leaf
- ¼ teaspoon black peppercorns whole
Slow Method
- 1 ¾ cups water divided
- 2 teaspoons kosher salt
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup cane sugar
- 1 bay leaf
- 8 black peppercorns whole
Instructions
Quick Method
- Combine vinegar, water, sugar, salt, bay leaf, and black peppercorns in a sauce pot and bring to a boil.
- Once boiling, carefully add the onions, simmer on low for five minutes or until the onions begin to soften.
- Allow onions to cool then transfer onions and liquid to a container to hold them and refrigerate. They will be ready to use once cooled.
Slow Method
- Combine 1 cup water and salt in a bowl and whisk together, add the onions, let stand for one hour
- Combine vinegar, remaining ¾ cup water, sugar, bay leaf, and black peppercorns in a sauce pot and bring to a boil, cool immediately.
- Once the vinegar brine has cooled, drain the onions and give them a quick rinse and place into a jar or container to hold them
- Pour the cooled brine over the top and store in the refrigerator. Ready to use after three days.
Notes
- Store pickled onions in airtight glass containers in the refrigerator for best freshness and longevity.
- The quick pickling method yields ready-to-use onions within hours and lasts about one month refrigerated.
- The slow method mellows flavors more but requires a refrigeration period of about three days before use and can last up to two months refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 78mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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