Pickled onions are a mouthwateringly good condiment that delivers the perfect amount of acidity to zing up tacos, sandwiches, and salads. This delicious recipe is super easy and comes together in 10 minutes.
At our last family cookout, the sandwiches were missing a little something. There wasn’t a pickle in sight, so I hurried up and did a quick pickle on the red onions I had in the pantry. They saved the day!
Yes, they usually need a day or two to pickle properly, but when you have a food emergency, you throw together whatever works. I learned a valuable lesson that day. Always check the fridge for the appropriate condiments before hosting a picnic.
Why Pickled Onions Are a Must-Have
The last time I visited South America, pickled onions, hot sauce, and a creamy coleslaw were served without fail with all empanadas. If you know, you know.
One of the first things you learn when working as a restaurant cook is how to balance flavors. And the best flavor to brighten up a dish and make it literally mouthwatering is acidity (a squeeze of lemon, for example). Onions on their own are amazingly aromatic; add the acidity of vinegar, and you have an incredible condiment that can add that special touch when you can’t figure out what’s missing.
How to Pickle Red Onions
- Peel and thinly slice onions into rings, then set aside. (Photos 1-2)
- Heat the water, vinegar, sugar, garlic cloves, salt, cracked black peppercorns, red pepper flakes, optional mustard seeds, and thyme sprigs in a pot and simmer until the sugar and salt dissolve.
- Blanch – Turn off the heat, toss the onions in the hot liquid to blanch them for 30-60 seconds, then remove them and let the liquid cool. (Photo 3)
- Transfer the onions to a glass mason jar, and pack them in. Pour the cooled vinegar mixture over the onions once cooled. (Photos 4-5)
- Pickle – Put the lid on and store it in the refrigerator for a day or two to let the flavors develop. They’ll last at least 2 weeks (if not months). (Photo 6)
Tips and Notes
- For raw onions, soak them in hot (not boiling) water for 20 minutes. Let the pickling solution cool, pack the onions into a jar, and pour enough into the jar to completely cover the onions.
- Apple cider vinegar is milder than white vinegar if you prefer more flavor. Red or white wine vinegar also works great.
- Slicing across the onions will give you beautiful rings, slicing them lengthwise creates wedges, and dicing turns them into a relish. Choose your cut and follow the same procedure.
- Add seeded and sliced jalapenos for extra spice.
- Don’t throw the pickling liquid. Add it to fresh vegetables or use it in salad dressing.
Storage Instructions
A glass jar with a plastic lid is the best storage container because a metal lid will rust. Pickled onions will maintain their texture for a couple of weeks in the fridge, but they can last for months if the salt and vinegar ratios are high enough.
How to Serve Pickled Red Onions
These guys go great on a hamburger, but they also kick up a chicken sandwich a couple of notches. The classics are empanadas (African meat pies or beef empanadas). But my favorite way to use pickled onions is on birria tacos.
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