Description
A vibrant, tangy condiment that adds a pop of color and flavor to any dish. Quick and easy to make, these red onion pickles are the perfect addition to salads, tacos, sandwiches, and more.
Ingredients
- 2 small red onions, thinly sliced
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
- Optional: 2 garlic cloves
- Optional: 1 teaspoon mixed peppercorns
Instructions
- Thinly slice the red onions—I use a mandoline for speed and uniformity.
- Divide the onions (and garlic and peppercorns, if using) between two 16‑oz mason jars.
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt fully dissolve, about a minute.
- Let the brine cool slightly, then pour it over the onions in the jars.
- Let jars sit at room temperature until cooled, then seal and refrigerate.
- After about an hour (or overnight for thicker slices), the onions will be vibrant and ready—keep refrigerated for up to two weeks.
Notes
- Vinegar Swap: Try white wine, apple cider, rice, or red wine vinegar for different flavors and hues.
- Sweetener Options: Substitute cane sugar with honey, maple syrup, or agave for a unique sweetness.
- Spice It Up: Add peppercorns, coriander seeds, cumin, bay leaf, crushed red pepper, garlic, jalapeño, or fresh herbs like dill or thyme.
- Storage: Store sealed jars in the refrigerator for up to 2 weeks.
- Quick Pickle Method: For quicker results, warm or lightly simmer the brine before pouring.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
