Quick Pickled Red Onions
This recipe makes a small batch, or one jar. If wanting to make more like 2 jars, simply double the recipe. Also, if using larger red onions, you will need more brine. I love my pickled red onions a little on the sweeter side so I add more sugar. Feel free to add less. Garlic lovers, you can also add in a fresh clove of garlic along with the cinnamon stick, juniper berries and fresh herbs. Smashed for mild garlic flavor, or sliced for stronger garlic flavor.General rule for quick pickled vegetables: 1 lb. prepped/cut vegetables for every 1 cup vinegar, 1 cup water + salt. If you need more pickling brine, simply double or triple the recipe. ****See note below regarding the sugar.
Servings: 4
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.
- Let sit until the brine liquid has cooled, for about 25 to 30 minutes and then seal the jar with the lid and 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!
Notes
*generally, you want thin slices but you can really chop (or use a mandoline slicer for best results!) or slice these up however you want. Thin "ring" slices work well for pickled red onions.
**Can't find juniper berries? Whole black peppercorns, bay leaves, fresh rosemary, or whole allspice berries are also all great substitutes. The juniper berries add a slight piney flavor with a touch of fruitiness and pepperiness.
***Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar
****Truth be told, I've let them sit in the fridge for up to 3 weeks and they are still delicious. They will lose some of the vibrant color but they are still safe to eat, edible and tasty.
*****A lot of you ask about the sugar added. I like my pickled red onions on the sweeter side. You can reduce to 1 tablespoon of sugar, you can omit completely or you can sub in with stevia.
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. A cinnamon stick is my absolute fave and I will also add star anise!