Ingredients
- 1 large Red Onion
- 0.5 cup Vinegar
- 0.5 cup Filtered Water
- 1 teaspoon Sea Salt
- 1 teaspoon Sugar
Directions
Pretty in pink and perfectly briny pickled red onion!
These pickled red onions are not only pretty to look at but are incredibly delicious and so easy to make.
All you need are 5 ingredients and some patience.
This is one of those recipes where time is also an ingredient.
As the onions chill in the refrigerator they flavor develops.
This recipe and method works with all kind of vegetables.
The most obvious being cucumber aka pickles.
You can also use this recipe for pickling carrots, pepper, cauliflower and others!
Pickled red onions are my favorite as they can be added to all kinds of dishes.
It adds a pop of color, flavor, texture and acidity.
Add these pickled red onion to salads, healthy grain bowls, sandwiches and more.
Unlike with fermented foods, the pickling process is a bit different but has similar outcomes.
The most important ingredient for any pickling is vinegar. I love using apple cider vinegar but you can use any variety of vinegar for your desired taste.
Pickling is definitely a food science as the acidity in the vinegar breaks down the vegetable, slows down that decaying process, and injects it with flavor.
When using an air-tight jar with a lid, you can store these pickled red onions in the refrigerator for up to 2 months!
Give these pickled onion a try and leave your thoughts below in the comment section!
Steps
1 Done | Sterilize Glass Pickling JarBring a pot of water to a simmering boil. Using tongs, add the pickling jar and lid to the simmering water and allow it to sit for 5 minutes. This will kill of any bacteria that might be in the jar and lid. After 5 minutes, carefully remove the jar and lid using tongs, place them on a clean kitchen towel and allow to cool and dry. |
2 Done | Make Pickling Brine & Slice Red OnionAdd the apple cider vinegar, water, salt and sugar to a small sauce pan and heat on medium heat. Stir and allow the sugar and salt to dissolve then move off heat. Peel and thinly slice the red onion. You can use a knife or a mandolin slicer. If you use the mandolin slicer, I recommend using a finger guard. |
3 Done | Fill Pickling The JarAdd the sliced red onion to your pickling jar and pack tightly. Next, pour pickling brine into the jar, leaving a bit of room at the top. |
4 Done | Refrigerate For 48 HoursSeal tightly with the lid then allow to come to room temperature on your kitchen counter before refrigerating for at least 48 hours. After at least 2 full days, the red onion has turned the brine into the most beautiful pink color. Pickled red onion and slightly tart and sweet. If you do not like the taste of raw onion, pickled onion is the way to go! |
5 Done | Add It To Salads & MorePickled red onions can be added to a kinds of dishes and especially work well in tuna salad and potato salad. I also love adding them to grain bowls like quinoa and spinach bowl or black bean buddha bowl. They also make for a great pizza or taco topping! |
8 Comments Hide Comments
I LOOOVE pickled onions and this is so easy to make! Such a pretty color too.
I am not a fan of raw onions, but pickle them, and I’m in. These are gorgeous!
I love how easy these are to make and such a gorgeous colour!
These are stunning! Have you tried using coconut sugar? I think it’ll work. My middle child can’t have cane sugar. Thank you!
That’s so beautiful! I love the gorgeous pink color and it’s so good for us, too!
So easy to make it and it’s beneficial for us too! Thank you Joni :-).
Hi! This sounds great! You say you store them for 2 months in the refrigerator. If the jar is well sterilised, do you think they could be at room temperature? For even longer? Or do they waste?
Hi Roser, if you have a cool, dark and dry spot in your kitchen to store the unopened jar, you can leave it there for a couple of months as well. But once you open the jar to consume, I recommend keeping them in the refrigerator. You can keep them longer in the refrigerator but be sure to use a clean fork every time to avoid cross contamination.