Quick Pickled Red Onions! So delicious and so very easy to pickle! This recipe works for any vegetable you want to pickle. These are amazing in tacos, over nachos, in sandwiches or wraps, on eggs and really, with anything! Hope you enjoy!
I absolutely love condiments. I love adding things on top of my food to enhance, give more flavor, texture, crunch, you name it. These pickled red onions are the bomb. So good!
Enjoy these on top of tacos, over nachos, in a sandwich or wrap, with eggs, on a cheese and charcuterie board, or really right out of the jar.
Quick Pickled Red Onions
The great thing about pickling: you can add whatever you like and you can flavor them how you like! Add some heat, add some garlic, add some fresh herbs, add peppercorns, it’s up to you!
For the most part, you can pickle just about any vegetable and you simply need equal parts water and vinegar. Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar all work well.
For more flavor, I love adding: Fresh herbs: dill, thyme, oregano, and rosemary hold up well. Dried herbs: thyme, dill, rosemary, oregano, or majoram. Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor. Fresh ginger: peeled and thinly sliced. Whole spices: mustard seed, coriander, peppercorns, juniper berries, or red pepper flakes. Ground spices: turmeric or smoked paprika are great for both color and flavor. Resource: The Kitchn
Quick Pickled Red Onions
Equipment
- large mason jar with well fitting lid or an old pickle jar with lid
Ingredients
- 1 to 2 small red onions peeled and sliced thin crosswise*
- 1 sprig fresh rosemary or thyme
- 1 teaspoon juniper berries or black peppercorns** depending on your desired flavor combination
- 1 heaping teaspoon crushed red pepper flakes
- 1 cinnamon stick
- 1 cup white vinegar***
- 1 cup water
- 1 teaspoon kosher salt
- 1/4 cup white granulated sugar*****
Instructions
- Place prepped and cut onions, fresh herbs, whole spices (I used juniper berries) and your cinnamon stick directly into your mason jar. In a pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the onions into the mason jars.
- Immediately cover with lid, (or let sit for about 25 to 30 minutes and then seal and close) seal closed and let sit on your counter top until the brine liquid has cooled, for about 25 to 30 minutes and then place into the refrigerator overnight, or for at least 1 hour. I think they are best if left in the fridge overnight. The pickled red onions are best up to 2 weeks**** in the refrigerator in the covered and sealed mason jar. Enjoy!
