Step your condiment game all the way up with these sweet and tangy pickled red onions. They’re a fast and easy way to add flavor to your tacos, avocado toast, salads, sandwiches, wraps, hamburgers, and anything else your heart desires.
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Peace, family!
Pickled red onions are a quick and easy way to boost the flavor in your favorite sandwiches, wraps, avocado toast, and tacos! They require minimal effort, and making them at home is more cost effective than buying a jar at the supermarket. I’m willing to bet that you already have most of the supplies and ingredients on hand.
Pickling your red onions is a good way to use them up before they go bad. Especially if you grow them, but can never quite use them up in time. They’re tangy, sweet, and the perfect topping.
What Tools Do I Need?
Note: this is not a canning recipe. These pickled onions are not shelf stable and will need to be refrigerated in a sealed/airtight container for safety and freshness.
You’ll need a few simple tools to make this recipe:
- Sharp knife or mandoline for thinly slicing the onion.
- Cutting board
- Mason jar with lid – for storing the pickled red onions
- Sauce pan – for boiling the brining liquid
What Ingredients Do I Need to Make Pickled Red Onions?
- Red Onion – just one small red onion, sliced as thinly as you can. You can use a knife for this, or a mandoline for ease and uniformity.
- Garlic Cloves – the garlic cloves are to be peeled and left whole. You may opt to gently smash them to release more garlic flavor.
- Fresh Thyme – I add about 4 sprigs of fresh thyme to my pickled red onions. Don’t be afraid to play around with different herbs and flavor variations.
- Water
- Distilled White Vinegar – You can customize the recipe by playing around with different types of vinegar (apple cider vinegar, white wine vinegar, red wine vinegar, etc.)
- Sweetener (sugar or sugar alternative such as Swerve)
- Kosher Salt
- Bay Leaf
- Pickling Spice– you can find this in the spice aisle of your supermarket; it’s a very common item that does not require any trips to a specialized grocer. It will typically contain a blend of whole coriander seed, whole allspice, red chili, whole dill seed, whole mustard seed, and/or cinnamon.
Instructions for Pickling Red Onions
- Cut the red onion into thin slices.
- Place the onion slices into the mason jar, along with the garlic cloves and sprigs of thyme.
- To a saucepan, add the water, vinegar, sweetener, salt, bay leaf, and pickling spice. Allow to come to a boil over medium heat.
- Pour the hot liquid, including the spices, into the jar containing the onions and close immediately.
- Allow to sit at least 30 minutes before eating.
Serving Suggestions:
These pickled red onions are great with:
- Tostadas – in particular, you can try my recipe for tinga de pollo (chicken tinga).
- Tacos
- Sandwiches
- Salads
- Wraps
- Deviled Eggs
Storage
- Again- Note: this is not a canning recipe. These pickled onions are not shelf stable and will need to be refrigerated in a sealed/airtight container for safety and freshness.
- Store in an airtight jar in the refrigerator for up to two weeks.
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!
Peace,
Adri
Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!
Pickled Red Onions | Keto, Vegan, Gluten-Free
Step your condiment game all the way up with these sweet and tangy pickled red onions. They’re a fast and easy way to add flavor to your tacos, salads, sandwiches, wraps hamburgers, and anything else your heart desires.
Ingredients
- 1 Small Red Onion (thinly sliced)
- 2 Garlic Cloves (whole, peeled)
- 4 Sprigs of Fresh Thyme
- 1 cup Water
- 1 cup Distilled White Vinegar
- 1.5 tablespoons Sweetener (sugar or sugar alternative such as Swerve)
- 2.5 teaspoons Kosher Salt
- 1 Bay Leaf
- 1.5 teaspoons Pickling Spice
Instructions
- Cut the red onion into thin slices.
- Place the onion slices into the mason jar, along with the garlic cloves and sprigs of thyme.
- To a saucepan, add the water, vinegar, sweetener, salt, bay leaf, and pickling spice. Allow to come to a boil over medium heat.
- Pour the hot liquid, including the spices, into the jar containing the onions and close immediately.
- Allow to sit at least 30 minutes before eating.
Notes
- Allow the contents of the jar to cool completely before placing it into the refrigerator.
- You can customize the recipe by playing around with different types of vinegar (apple cider vinegar, white wine vinegar, red wine vinegar, etc.)
- This is not a shelf-stable recipe; the pickled red onions need to be refrigerated.
- Feel free to try different spices and herbs to create your own flavor variations.
- You may opt to use a mandoline for faster and more uniform slicing.
- Store in the refrigerator for up to two weeks.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 211mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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