How to Make the Best Pickled Red Onions

These gorgeous pickled red onions will transform into the most beautiful pink color that’ll make your heart happy! Anyone who loves adding bright, tangy flavors to their meals will absolutely adore these. The best part is they take just 10 minutes of work and keep for a whole month in your fridge.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 3 hours 40 minutes, Serves: 10 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 13 Calories, 3g Carbs.

Ingredients You’ll Need

White-wine vinegar: You’ll need 1 cup of this tangy base that gives our onions that perfect pickled flavor. Regular white vinegar works too if that’s what you have!

Water: Just ½ cup to balance out the vinegar so it’s not too strong.

Granulated sugar: 2 tablespoons adds just the right touch of sweetness to balance all those tangy flavors.

Garlic: One large clove sliced super thin gives these onions an amazing savory depth.

Bay leaf: Just 1 leaf adds this wonderful earthy flavor that makes these onions taste like they came from a fancy restaurant.

Fresh thyme: 2 sprigs about 3 inches long bring in that lovely herbal note that makes everything smell amazing.

Kosher salt: 1 teaspoon helps draw out the onion flavors and seasons everything perfectly.

Black peppercorns: ¼ teaspoon adds just a tiny bit of spice and looks so pretty in the jar.

Red onion: 2½ cups thinly sliced is what makes this recipe shine – they turn the most gorgeous pink color!

How to Make the Best Pickled Red Onions

Step 1: Grab a small saucepan and toss in your vinegar, water, sugar, garlic, bay leaf, thyme, salt, and peppercorns. Turn the heat to high and bring everything to a rolling boil. Stir it around until you can’t see any sugar or salt crystals anymore.

Step 2: While that’s heating up, pack your sliced red onions into a clean quart-size mason jar. Don’t worry about being too neat – just get them all in there!

Step 3: Carefully pour that hot pickling liquid right over your onions in the jar. Take the back of a wooden spoon and gently press down on the onions. You want to make sure they’re completely covered by the liquid.

Step 4: Let your jar sit on the counter for 30 minutes to cool down a bit. Then pop that lid on tight and stick it in your fridge for at least 3 hours. The longer you wait, the better they taste!

Easy and Quick Pickled Red Onions Version

Want these even faster? You can skip the boiling step entirely! Just mix ¾ cup room temperature white vinegar with ¼ cup warm water, 2 tablespoons sugar, and 1 teaspoon salt in a bowl. Stir until everything dissolves, then pour over your onions with just the garlic. They’ll be ready to eat in just 1 hour, though they won’t have quite as much depth of flavor.

Serving Ideas

These bright, crunchy pickled onions are perfect on absolutely everything! Pile them high on sandwiches, burgers, or tacos for an instant flavor boost. They’re also amazing tossed into fresh salads or grain bowls. I love them on avocado toast or mixed into a simple cucumber salad for a quick side dish.

Storage

Keep your pickled onions in the fridge in their sealed jar for up to 1 month. Just make sure the onions stay covered by the liquid – if they stick up above the surface, gently press them back down. No reheating needed since these are served cold and crispy!

Substitutions

No white-wine vinegar? Regular white vinegar or apple cider vinegar work great too. You can swap the sugar for honey if you prefer – just use the same amount. Don’t have fresh thyme? A pinch of dried thyme or even dried oregano will do the trick. Red wine vinegar also makes delicious pickled onions with a slightly different flavor.

Pro Tips

• Slice consistently: Use a sharp knife or mandoline to get even, thin slices that pickle evenly.
• Pack it tight: Really press those onions down so they stay submerged and pickle properly.
• Save the liquid: That leftover pickling juice makes an amazing salad dressing mixed with olive oil!
• Make it prettier: Add a few whole peppercorns and thyme sprigs to the jar for a gorgeous presentation.

FAQs

Can I use a different type of onion?

You bet! Yellow or white onions work perfectly fine, though you won’t get that gorgeous pink color. Sweet onions like Vidalia are especially tasty pickled this way.

How long do these really need to pickle?

Sure, 3 hours gives you great flavor, but honestly they’re pretty tasty after just 1 hour if you’re in a hurry. For the absolute best taste, let them sit overnight – that’s when the magic really happens!

Can I double this recipe?

Absolutely! Just use a bigger jar or split everything between two quart jars. The timing stays exactly the same, and you’ll have plenty to share or use throughout the month.

What if my onions float to the top?

No worries! Just press them back down with a clean spoon. You can even place a small clean weight like a glass jar lid on top to keep them submerged.

I’d love to hear how your pickled onions turn out! Drop a comment and let me know what you put them on – I’m always looking for new ways to use these beautiful, tangy little gems. Happy pickling, friends!