How To Make Pickled Onions – Easy Pickled Red Onions Recipe
How To Make Pickled Onions – Easy Pickled Red Onions Recipe – quick to make, with minimal prep work and just 5 basic ingredients. These pickled red onions are great for appetizers, antipasto platters, salads, soups, nachos, burgers, on top of pizza, sandwiches or tacos. These simple to make pickled onions add a great crunch to dishes, but also are great on their own, too!
I’ve been making these Easy Pickled Red Onions for a very long time, but I decided to share them, because I recently had them at a very nice restaurant here in Chicago. The food there was great, with lots of fresh ingredients and some amazing charcuterie style appetizers. This is where they served the pickled red onions – on a platter, with meats and cheeses and I questioned myself, why haven’t I already shared this simple and effortless recipe with you?
By the way, I’ve never seen pickled onions on a jar at the store. I’ve seen them at the olive bar/antipasto sections, where you can get them together with olives, but never sold separately in a jar.
So how to quick pickle onions?
Choose your onions for pickling:
- Red onions are ideal for pickling, because of their milder flavor and beautiful, vibrant color. Of course you can use white or yellow onions.
Get the rest of the ingredients necessary for making quick pickled red onions ready:
Ingredients necessary to pickle onions:
- water – tap or distilled water is fine, I use tap water
- vinegar – to make easy, quick pickled onions I use apple cider vinegar. This is just my preference. This is pretty much the only vinegar I use in my recipes. I know that it is stronger that for example white vinegar. Of course you can use white or red wine vinegar. If you decide to use a colored vinegar with white or yellow onions though, keep in mind that some coloring may occur.
- salt, either regular or sea salt
- sugar – regular sugar or honey is fine
- You may use garlic cloves to add some extra flavor. I like to use one per small jar like this.
- Black peppercorns also add some great flavor to these easy pickled red onions.
Should you use other spices to enhance the flavors?
Definitely! You can add fresh or dried thyme or rosemary, or red pepper flakes. Garlic and black peppercorns are just enough for me though.
Par Blanch the onions:
All you need to put the sliced raw onions in a pan filled with boiling hot water for no more than 1 minute, then quickly drain. This will soften the onions. No need to rinse with cold water afterwards and classic blanching method requires. I like to leave the onion rings in hot water for anywhere between 30 to 60 seconds, no more. This way they
Pick a jar for the onions:
I like to use small 8-12 oz jars. This way they don’t take up too much space in the fridge and I have enough freshly pickled onions, but not too much. Also a small onion, fits perfectly in a 8 oz jar and a medium one in a 12 oz jar. This is just to give you an idea, but please understand that the results may vary. Another important thing is that you need a jar that closes tight. A Ball or Weck jar will work great! I get my jars on Amazon.
How To Make Pickled Onions - Easy Pickled Red Onions Recipe - quick to make, with minimal prep work and just 5 basic ingredients. These pickled red onions are great for appetizers, antipasto platters, salads, soups, on top of pizza, sandwiches or tacos. These simple to make pickled onions are great on their own, too!
- 3 cups water
- 1 red onion small to medium size, 3-5 oz approximately
- 3/4 cup apple cider vinegar white vinegar can be used
- 1 tsp salt
- 1 1/2 tsp sugar or honey
- 1 garlic clove
- 5 black peppercorns
Bring 3 cups of water to a boil. Thinly slice the onions onto rings or half moons. Turn the heat off and add onions. Let them stand for no more than 1 minute, then drain.
In a jar (8-12 oz jar this a lid that closes tight) combine salt, sugar, garlic, black peppercorns and vinegar. Stir to dissolve. Add onions. Close the lid and let the onions come to room temperature, then refrigerate.
Onions taste best after at least 24 hours. Store in the fridge for up to 1 month.
You may add up to 1/4 cup of warm water to the jar, if the onions are not covered by the marinate. If the onions are blanched and you use a jar of the suggested size, they most likely will be covered by the marinade and adding water may not be necessary.