pickle red onion recipe
The Best pickle red onion recipe
Health-wise, they’re packed with probiotics from the vinegar and garlic, which helps keep your gut happy, and the onions themselves are a powerhouse of vitamins A and C. No weird prep or fancy tools needed—just a jar, some vinegar, and a few hours of soaking. They’re perfect for everyday snacks, quick meal toppings, or even a light garnish for charcuterie boards. No one ever complains about eating them, and they’re always a hit.
Quick Pickled Red Onions
A tangy, crunchy side that brightens any meal with its sharp, refreshing flavor. Ready in under an hour, these pickled onions are perfect for sandwiches, salads, or as a standalone snack.
🥘Ingredients
- 4 large red onions, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp dill seeds (optional)
👨🍳Directions
-
1
Slice the red onions into thin half-moons. Rinse them briefly under cold water to remove any dirt. -
2
In a large bowl, combine vinegar, water, sugar, salt, and dill seeds. Stir until the sugar and salt dissolve completely. -
3
Add the sliced onions to the bowl and gently toss to coat evenly. Let them sit for at least 15 minutes to begin pickling. -
4
Pour the onion mixture into clean jars, ensuring they are fully submerged. Seal tightly and let them sit at room temperature for at least 2 hours before serving.
🔧Equipment
- Cutting board
- Large bowl
- Clean jars with lids
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Pickled Red Onions Works
❓ Frequently Asked Questions About Quick Pickled Red Onions
1. How long should I soak the red onions before pickling?
Soak the sliced red onions in cold water for at least 30 minutes to soften them and remove bitterness. For a tangier flavor, soak them overnight in the brine before pickling.
2. Can I use fresh red onions instead of jarred pickled onions?
Yes, you can use fresh red onions for a fresher taste. Just slice them thinly and soak them in the brine for at least 30 minutes before adding them to the jar.
3. What if my red onions aren’t perfectly round?
No need to worry about shape—slicing them thinly will still give you a beautiful, crunchy texture. Just trim any uneven edges for cleaner slices.
4. How do I prevent the pickles from getting too sour?
To avoid excess acidity, use a mix of vinegar and water (about 50/50 ratio) and avoid overcrowding the jar. Let the pickles sit for at least 24 hours before eating to allow flavors to meld.
