{"id":7807,"date":"2025-07-27T18:17:59","date_gmt":"2025-07-27T18:17:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7807"},"modified":"2025-07-27T18:18:03","modified_gmt":"2025-07-27T18:18:03","slug":"pickled-red-onions","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pickled-red-onions\/","title":{"rendered":"Pickled Red Onions"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pickled Red Onions<\/span><\/h2>\n
<\/div>\n
Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge. Made by soaking red onions in a simple vinegar solution, this simple condiment brings acid and crunch to braises, slow-cooked soups and stews, and dark green salads. The gorgeous, magenta-hued strands can turn any one-tone dish (looking at you, pork tenderloin) into a vibrant meal.<\/span>
<\/div>I make a batch of pickled red onions every week, filling a clean mason jar with fresh sliced onions, pickling liquid, and herbs or spices. Follow this basic pickled red onion recipe to make your own, then get creative with flavors and seasonings.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Brining Time<\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n\n\n\n
Author: <\/span>Zoe Denenberg<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> medium<\/span> red onion<\/span> thinly sliced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> distilled white vinegar<\/span> or the vinegar of your choice<\/span><\/li>
  • \u00bd<\/span> cup<\/span> filtered tap water<\/span><\/li>
  • 2<\/span> tsp.<\/span> granulated sugar<\/span><\/li>
  • 1\u00bd<\/span> tsp.<\/span> Diamond Crystal or \u00be tsp. Morton kosher salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place 1 medium red onion, thinly sliced<\/strong>, in a glass container or Mason jar. Set aside.<\/span><\/div><\/li>
    • Bring \u00bd cup distilled white vinegar, \u00bd cup water, 2 tsp. sugar, and 1\u00bd tsp. Diamond Crystal or \u00be tsp. Morton kosher salt<\/strong> to a boil in a medium saucepan over medium-high heat, stirring until sugar and salt dissolve completely.<\/span><\/div><\/li>
    • Pour brine over red onions in Mason jar and let cool at room temperature. Cover and chill at least 12 hours and up to 4 days.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Variations<\/span><\/h5>\nOnce you\u2019ve got the basic formula down, feel free to add spices, herbs, or other seasonings to your pickling liquid. Whole spices shine here: I like to add 1 tsp. coriander seeds, 1 tsp. cumin seeds, and\/or \u00bd tsp. whole black peppercorns. To draw out the flavor of the spices, toast them in a dry skillet until fragrant (1\u20132 minutes) before adding to your pickle jar.<\/span>
      <\/div>\n
      <\/span>How to make quick-pickled red onions:<\/span><\/h5>\nTo make proper pickled onions, you\u2019ll need at least 12 hours for the vinegar solution to fully permeate the onions. But if dinner\u2019s already in the oven and it would taste that much better with pickled red onions to garnish, the quick pickle is the one for you. With the below techniques, you can make quick-pickled onions in as little as 15 minutes.<\/span>
      <\/div>\nYour first option is simple: Follow the instructions outlined in the recipe above, but heat the brine just until it simmers around the edges. Then pour the warm vinegar mixture over the sliced onions; they should be ready in about 15 minutes.<\/span>
      <\/div>\nDon\u2019t want to mess with a boiling-hot pickling solution? You can also macerate very thinly sliced onion rings in lime juice, stirring occasionally, until they soften and turn bright pink in color. It takes about an hour.<\/span>
      <\/div>\n
      <\/span>How to Store Pickled Red Onions<\/span><\/h5>\nUnless they undergo a water-bath canning process, which involves sanitizing, sealing, and processing the jars in boiling water, pickles\u2014whether made with cucumber, red onion, or any other veg\u2014need to be kept cold. Store pickled red onions the same way you\u2019d store an open jar of dill pickles: in the fridge.<\/span>
      <\/div>\nIf you\u2019re making a fresh batch of pickled red onions, let them cool completely at room temperature before stashing them in the fridge. Pickled red onions typically last for up to a week. You can tell it\u2019s time to toss them if the color darkens significantly, the brine becomes cloudy or fizzy, or the pickles go soft.<\/span>
      <\/div>\n
      <\/span>What to do with pickled red onions:<\/span><\/h5>\nOur best recipes with pickled red onions include plenty of salads, but also stews and sandwiches. You can use pickled red onions in any dish that could use a pop of acid: Add the crunchy condiment to a charcuterie board for a snacky supper. Throw them on a grilled cheese sandwich, pulled pork sliders, or a tray of nachos. Lay them atop avocado toast, tuck them into tacos or burritos, or toss them in vinegar-dressed potato salad.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7804,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,3280,140,696,697,1713,1712],"tags":[],"class_list":["post-7807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-pickled","category-side","category-snack","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/07\/Pickled-Red-Onions_HERO.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7807"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7807\/revisions"}],"predecessor-version":[{"id":7810,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7807\/revisions\/7810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7804"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}