Easy Pickled Red Onions
Tangy, sweet, and quick to make—these easy pickled red onions will become your go-to topping for so many things. The pickling process removes the sharp bite from the onions.
Ingredients
- 2 red onions small-medium size
- 1 cup water
- 1 ½ cups red wine vinegar
- ⅓ cup sugar
- 1 teaspoon salt
Instructions
- Start by making the pickling brine first. In a small saucepan, combine the water, red wine vinegar, sugar, and salt. Heat over medium, stirring occasionally, until the sugar and salt dissolve completely.
- Slice your red onions and pack them into a glass mason jar. The size of the onions will determine how much you can fit in, but don't worry—once the brine is added, the onions will shrink a little.
- Pour the hot brine over the onions, making sure they are fully covered by the liquid.
- Allow the pickled onions to sit at room temperature for about 1 hour, letting the flavors combine.
- Once cooled, cover the jar and store it in the refrigerator. The pickled onions will be ready to eat in about 30 minutes, but they taste better once they are completely cold and get an even better flavor after a few hours or overnight.
Notes
- Mason Jar Size: A 4-cup glass mason jar works perfectly for this recipe. Feel free to adjust the onion quantity to fit the size of your jar. The onions will shrink slightly once the brine is added, so pack them tightly.
- Vinegar Substitution: You can swap red wine vinegar for apple cider vinegar or white vinegar, though it will change the flavor and color.
- Flavor Variations: Add extra spices like peppercorns, garlic, or a bay leaf to the brine for extra flavor.
- Storage: Pickled onions can be stored in an airtight container (a glass mason jar works great) in the fridge for at least 1 week—this is when they’re at their best—and up to 2 weeks.
