Pickled Red Onions

An easy recipe for quick pickled red onions that comes together in 15 minutes. They are sweet, salty, sour and crunchy. They are delicious on salads, sandwiches, appetizers or as a condiment.

4.67 from 9 votes

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Prep Time: 15

Cook Time: 1

Total Time: 16

Servings: pint

Calories: 30kcal

Author: Pat Nyswonger

Ingredients

1-2 medium sized red onions
2 cups boiling water optional for blanching
1 cup vinegar*
2 tablespoons sugar
3/4 teaspoon salt
3 to 4 fresh thyme sprigs
2 teaspoons whole peppercorns*

Instructions

Peel the red onions and slice them into thin rings.

Optional Blanching Step

Place the onion slices in a bowl and pour boiling water over them.
Let the onions soak for one minute then drain them in a colander.

Pickle The Onions

Place the vinegar, sugar, salt, thyme, and peppercorns in a saucepan. Heat over medium heat until the sugar and salt dissolve. See the notes for suggestions if you want to add additional herbs and spices.
Add the onion slices to glass jars or a bowl. You can push them down to fit if needed.
Pour the vinegar solution over the onions until they are completely submerged. Slide a knife down the inside edge of the jar to release any air bubbles. Add additional vinegar, if needed. Put the lid on the jar or cover the bowl with plastic wrap and store it in the refrigerator.
The onions will be ready to eat in about 30 minutes, but they get better as they age. They will keep for several weeks in the fridge but are best in the first week.

Notes

To get even, thin slices, use a mandoline or the slicing attachment on a food processor.

Blanching the onions is optional. It will reduce some of the sharp, pungent flavors that some onions have. Larger onions tend to have a stronger flavor.

You can use distilled white vinegar, white wine vinegar, rice wine vinegar, apple cider vinegar, or red wine vinegar. The different types of vinegar will change the flavor profile.

Recipe Variations

Add any of the following suggestions to change up the flavor and put your own spin on the recipe.

Smashed garlic cloves (3 to 5)
1 teaspoon crushed red pepper flakes
2 teaspoons fennel seeds
3 whole cloves
3 to 4 whole allspice berries
1/2 teaspoon celery seed

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