These Pickled Red Onions have quickly become a staple condiment in my house. They are the perfect way to add a pop of flavor, texture, and color to a variety of dishes. These come together in about 10-minutes and keep in the fridge for months (if they last that long, that is.) I like to use them as a topping on my recipe for Loaded Birria Nachos!
Ingredients
A combination of distilled white vinegar, cider vinegar, water, and salt forms the base of this recipe. The aromatics are practically endlessly customizable to your tastes. I chose to use toasted coriander seeds, toasted black peppercorns, and some lightly crushed garlic cloves.
If you prefer a sweeter pickled onion, feel free to add several pinches of sugar to the brine. It can help tone down some of the bite from the vinegar. Adding more than a teaspoon will be too sweet, in my opinion.
Speaking of sweet pickles, my Quick Bread and Butter Pickle recipe is absolutely delicious!
This brine recipe can also be used as a starting point to pickle just about anything. One of the best parts about it is how easy it is to customize. You can adjust the amount of vinegar, or even use different types (like white wine or red wine vinegars, etc.). You can also tweak the sweetness level with sugar or honey. The flavoring possibilities are endless as well. You could add other aromatics, like bay leaves, crushed red pepper flakes, mustard seeds, and dill. You really can make this your own.
Did you make this recipe for Pickled Red Onions?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Pickled Red Onions
Equipment
- 1 Medium sauce pot
- 1 Pint Mason Jar
Ingredients
- ½ teaspoon Black Peppercorns Toasted
- ½ teaspoon Coriander Seeds Toasted
- 1 ¼ Cup White Vinegar
- ¼ Cup Apple Cider Vinegar
- 1 Cup Water
- 1 Tablespoon Kosher Salt
- 1 Red Onion Halved and Thinly Sliced
- 2 Cloves Garlic Lightly Crushed
Instructions
- Heat a medium sized sauce pot over medium-high heat. Add black peppercorns and coriander seeds. Toast for 2 - 3 minutes until fragrant and lightly smoking. Add spices to a pint sized mason jar, and return pot to heat.
- Add vinegars, water, salt, (and sugar if using), and bring to a boil.
- While heating the brine, peel, halve and thinly slice the red onion. Crush and peel two cloves of garlic. Place onions and garlic into the mason jar with the spices.
- After the brine comes to a boil, immediately turn off the heat and pour over the onions and spices. Allow to cool for several hours. Cover and refrigerate.
Miles says
Pickled red onions is something I always try to keep on hand because they're delicious, keep forever in the fridge and go well with so many things.
I always feel like the ones I've made in the past have been too vinegar-heavy or have a less-than-desirable after taste. This recipe achieves the balance I've been looking for. Acidic with just the right amount of sweet to balance it out. Delicious!
I added the peppercorns as it calls for in the recipe, and you can absolutely taste them. It's not my favorite, but if that's your jam, I won't yuck your yum.
Spencer Klickman says
Thank you! That's the best part about recipes like this - you can always tweak them and add or remove anything that you want to suit your tastes! The experimentation is definitely half of the fun.