The Magic of Pickled Red Onions: Simple, Versatile, and Packed with Flavor
Article published on:
Quick and easy pickled red onions with a tangy, spiced kick! Perfect for tacos, salads, sandwiches, and more. Ready in just 15 minutes!
Pickled red onions are more than just a garnish—they’re a kitchen essential! Tangy, slightly sweet, and infused with aromatic spices, these vibrant onions can elevate almost any dish, from tacos and salads to sandwiches and grain bowls. The best part? They’re incredibly easy to make, and the possibilities for using them are endless. Let me guide you through the simplicity, versatility, and secrets of creating the perfect jar of tangy red onions.
Why Tangy Red Onions Belong in Your Kitchen
If you’ve never made pickled red onions before, you’re in for a treat. This quick brine transforms ordinary red onions into a flavor-packed condiment that’s as delicious as it is colorful. They’re the perfect way to add a tangy kick to your favorite dishes. Think fish tacos, loaded burgers, or even a fresh green salad. And if I’m being honest, these pickled onions have inspired me to make sandwiches more often than I’d like to admit—because when you’ve got something this good in the fridge, it’s impossible to resist building the perfect sandwich around them.
“Did you know?” Vinegar doesn’t just preserve the onions—it’s also what gives them that gorgeous pink hue, turning them into a visual feast as well as a flavorful one!
How to Make Pickled Red Onions in Just 15 Minutes
Making pickled red onions is so easy, you might wonder why you haven’t tried it before. It’s as simple as slicing onions, preparing a spiced brine, and letting the magic happen.
Pro Tip: Use a mandoline slicer for perfectly thin and even slices, but a sharp knife works just as well if you don’t have one.
Step-by-Step Guide: Sterilizing Jars Made Simple
For pickles that last, sterilizing jars is key. Follow these steps for foolproof results:
- Wash jars and lids in hot, soapy water, then rinse thoroughly.
- Place the jars upside down on a clean baking tray. Heat them in the oven at 350°F for 10 minutes.
- Boil the lids in a small pot of water for 5 minutes.
- Carefully remove and let the jars cool slightly before filling.
Why sterilize? Properly sterilized jars help prevent bacteria and ensure your pickled onions stay fresh for weeks.
How to Store Pickled Red Onions for Maximum Freshness
Once you’ve filled your jars, let them cool to room temperature before storing them in the fridge. Properly stored, tangy red onions will last for up to three weeks. Always use a clean fork or spoon to remove onions from the jar to avoid contaminating the brine.
Pro Tip: While the onions are ready to eat after 24 hours, they taste even better after a few days when the flavors have had time to fully develop.
Creative Ways to Use Pickled Red Onions
The versatility of pickled red onions is unmatched. Here are just a few ideas for incorporating them into your meals:
- Tacos and Burritos: Add them to carnitas or fish tacos for a tangy crunch.
- Salads: Toss them into a grain bowl or mixed greens for an instant upgrade.
- Sandwiches: The tangy toppings are the reason I find myself making sandwiches more often. There’s something about layering them with ham, cheese, and a good mustard that feels like a revelation every time.
- Charcuterie Boards: Their vibrant color and tangy flavor make them a stunning addition.
- Breakfast: Sprinkle them over avocado toast, omelets, or scrambled eggs.
The Secret to a Flavorful Brine
What sets this recipe apart is the spiced brine. Star anise and cardamom add subtle sweetness, Sichuan pepper brings a gentle tingle, and mustard seeds add a pop of flavor. This mix of spices creates a depth of flavor that’s anything but basic.
Fun Fact: Sichuan pepper isn’t actually pepper—it’s the dried husk of a seed, known for its unique numbing sensation that enhances other flavors.
Customize Your Pickled Red Onions
This recipe is incredibly flexible, so feel free to make it your own. Want some heat? Add chili flakes to the brine. Prefer an herbal note? Toss in fresh dill or thyme. Your pickled onions, your rules.
“Be bold!” Pickling is all about experimentation. Try different spice combinations and discover your personal favorite twist.
Why You’ll Love This Recipe
Pickled red onions are quick, affordable, and endlessly useful. Once you try this recipe, it’s bound to become a staple in your kitchen. Whether you’re hosting a dinner party or prepping a weeknight dinner, these onions will elevate your dishes with minimal effort.
And if you’re like me, don’t be surprised if they inspire you to turn your kitchen into a sandwich-making station more often than you planned. After all, who can resist the perfect blend of tang, sweetness, and crunch?
Ingredients
Servings3 jars
- 1.65 lbs red onions thinly sliced (rings or half-moons)
- 6 garlic cloves thinly sliced
- 1 ⅓ cup distilled vinegar
- ⅔ cup white wine vinegar
- 2 cups water
- 6 tbsp granulated sugar
- 2 tbsp salt
- 2 star anise
- 1 ½ tsp Sichuan pepper
- 6 cardamom pods slightly crushed
- 1 ½ tsp cumin seeds
- 1 ½ tsp mustard seeds
What will you need?
- 3 Sterilized jars (16–18 oz capacity)
Have you cooked this?
Mark as cooked!
1 users marked recipe as cooked
Prep time10 minutes
Cook time5 minutes
Total time15 minutes
Instructions
- Peel and thinly slice the red onions into rings or half-moons. Thinly slice the garlic cloves and mix them with the sliced onions.
- In a medium saucepan, combine distilled vinegar, white wine vinegar, water, sugar, and salt. Place the saucepan over medium heat and stir until the sugar and salt dissolve. Bring the mixture to a gentle simmer.
- Add star anise, Sichuan pepper, cardamom pods, cumin, and mustard seeds directly into the simmering brine. Let the spices steep for 2–3 minutes, allowing their flavors to infuse.
- Place the sliced onions into sterilized jars, filling them about ¾ full. Carefully pour the hot brine, including the spices, over the onions in the jars, ensuring they are completely submerged.
- Seal the jars tightly and allow them to cool to room temperature. Once cooled, transfer the jars to the refrigerator. Let the pickled onions rest for at least 24 hours to develop their flavor before serving.
Our notes
Keep the pickled onions refrigerated for up to 3 weeks.