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Pickled Red Onions are delicious, versatile and take just minutes to prepare. Great on salads, sandwiches, or tacos – the options are endless!
Today we’re sharing a quick and easy recipe for Pickled Red Onions – and I have to say – I think this is one of the prettiest recipes we’ve shared here on A Family Feast over the years.
Gorgeous colors aside – these pickled red onions are super delicious and easy to make! They take about fifteen minutes to prepare using common ingredients you probably already have in your kitchen.
They will last in the refrigerator for one to two weeks (if they aren’t eaten before then). We added a single jalapeño to our pickled red onions for just a hint of heat – but that is optional and can be left out if you’d prefer!
Why You’ll Love Pickled Red Onions
- They add great, zesty flavor to any dish.
- Pickled red onions take about fifteen minutes to prepare – and you probably already have the ingredients on hand!
- You can vary the flavors – swap in garlic for the jalapeno if you’d like.
Reader Review
“Love love love this recipe…” – Lynn
Key Ingredients & Substitutions
- Red Onions – You’ll use about a pound and a half of onions for this recipe.
- Apple Cider Vinegar – Don’t be tempted to swap in other kinds of vinegar. The cider vinegar lends a zippy flavor without being too harsh.
- Granulated Sugar – You can leave this out if you’d like, but some sugar helps mellow out the sharpness of the onions.
- Kosher Salt
- Jalapeno pepper (Optional) – We like to add some jalapeno slices to our onions for a gentle heat and a touch of color.
- Fresh cilantro – Added for additional flavor while the onions and vinegar simmer.
Special Tools Needed
- Cutting board and sharp knife.
- Butcher’s twine
- Acid-safe, medium-sized pot – such as stainless steel, glass, enamel coated cast iron or carbon fiber pots
How do I make Pickled Red Onions?
- Peel and cut the red onions into quarter inch thick slices
- Vote and seed the jalapeno pepper and cut into half circles (about a quarter inch thick
- Add all ingredients to a pot and bring to a boil. Lower the heat and simmer for five minutes.
- Remove the pot from heat and let the contents cool to room temperature.
- Discard the cilantro.
- Pour the onions, peppers, and liquid into a jar with a lid.
- Large covered in the refrigerator for up to two weeks.
How do I serve Pickled Red Onions?
The options are endless! They add a wonderful zip of flavor to any dish. Add them to the top of a salad or bowl of pulled pork carnitas (see photo below) or dice them into a macaroni salad or a dip!
Pickled red onions add a bright, fresh flavor to fish tacos and other Mexican dishes. You can also add them as a topping to an Asian-inspired stir-fry.
My husband Jack even eats these pickled red onions straight from the jar – they are so good!
Frequently Asked Questions
- How long will these Pickled Red Onions last in the refrigerator? Up to two weeks.
- Is it possible to can Pickled Red Onions? Technically yes, however, our recipe today is not written for canning purposes. (We’ve never officially tested the acidity level of this recipe so don’t know for sure if it is safe to can.) You might like to check out this recipe instead. Please also note that canned pickled red onions may be a little softer in texture than our recipe, since they will boil in water as part of the canning process.
- Can I leave out the sugar? Yes – the finished onions will just be more zesty.
- Can I leave out the jalapeno? Yes, its a totally optional ingredient and adds a touch of heat, but feel free to leave it out if you prefer.
This Pickled Red Onions recipe originally appeared on A Family Feast in February 2014. We’ve updated the post and photos, but the delicious recipe remains the same.
You might like these other pickled foods
Pickled Red Onions
Pickled Red Onions are delicious, versatile and take just minutes to prepare. Great on salads, sandwiches, or tacos – the options are endless!
Preparation: 10 minutesCook: 5 minutesTotal: 15 minutes
Ingredients
Instructions
- In a medium pot, bring all ingredients to a boil, lower heat and simmer covered for five minutes. Remove from heat and let cool (remove the cover from the pot while cooling).
- Once cooled, remove and discard the cilantro.
- Large onions covered in the refrigerator for 7-10 days.
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