In just a few minutes, you can effortlessly prepare fresh red onion slices using this straightforward recipe.
Water bath canning is not necessary for this vinegar-based, no-boil, refrigerator recipe. This will save you time, and the pickled onion can be consumed within a few days.
TL;DR
We have been loving homemade pickled vegetables lately, and the red onion pickle is one of Paul's favorites.
Red onions are sliced and simply placed into a canning jar with vinegar, water, salt, and black pepper.
The pickle is then left out for some days at room temperature so that the ingredients get to mingle. Soon after, you get to already enjoy your first pickled onions!
It's a super simple refrigerator pickle recipe, perfect for beginners and all those who intend to consume the pickled vegetables within weeks.
Ingredient Notes
- Red Onions — Small, medium, or large onions, the size, and type are up to your preference.
- Vinegar serves as the primary preservation agent. My recommendation is white wine vinegar. You could also use apple vinegar that has been filtered out and is less acidic, but we like the taste and look of white wine vinegar better.
- Water — To balance the flavors.
- Salt — Helps preserve and season the pickles.
- Sugar — This sweetens the pickles and goes well with the salt and vinegar flavors. It also helps them last longer.
Process Overview
Step 1
Cut off the onion ends and peel them. Slice the onions and place them into the jar.
Step 2
Add the sugar and salt and pour the vinegar and water over your onion slices.
Step 3
Close the jar tight, make sure that it doesn't leak, and shake it well.
Keep the jar out for 2–3 days at room temperature, then refrigerate and use as needed.
📖 Recipe
10 Minute Pickled Red Onions Recipe
Ingredients
Instructions
- Have your ingredients measured and ready. You'll also need a clean sterilized glass jar with a rubber seal gasket (dishwasher or boil in hot water).
- Cut off the onion ends, peel, and slice your onion. We like them not too thin nor too thick.3 medium Red Onions
- Pack the onion slices into the clean jar.
- Add the salt and sugar, and pour in the vinegar and water so that the onions are submerged.1 Tablespoon Salt, 1½ Tablespoon Sugar, 1 Cup Vinegar, 1 Cup Water
- Close the jar tight and shake it so that the sugar and salt get dissolved.
- Keep the jar out for 2–3 days at room temperature and shake the jar briefly daily at least once.
- After the 2–3 days out, store the jar in your fridge at all times. The flavor will develop further in time, but you can use and enjoy your onions in your food already.
Notes
Equipment
- 8" Chef Knife
- 1 Canning Jars with a latch and rubber seal 16 oz/ 1 pint/ 500 ml jar
Nutrition
Tips
1 pint jars = 16 ounce jars = 500 milliliter (½ liter) jars. We use leakproof glass clamp jars with rubber gaskets. If you have the option, get good glass jars and rubbers. The rubbers can be changed. Ikea has cheaper ones too that are solid.
The proportions of vinegar to water are always 1:1. If there's still room in the jar at the end to add more liquids, just add enough water to cover the onions.
While the jar is out at room temperature, shake it once a day and keep it out of direct sunlight.
Uses
We have been adding these pickled red onion slices to everything!
I like them in paninis, burgers, and cold sandwiches or as an addition to a simple side salad or lunch time salad.
BBQ meats, grilled sausages and veggies taste all the more better with these pickled onions.
I also add the pickled onions to my curries. The acidity complements all lentil and vegetarian curries.
Storing
Always keep your sliced pickles chilled in the refrigerator after the first two days out.
In the fridge, the pickles will keep for at least 30 to 45 days. We almost always finish them before that time. They are better when fresh and crunchy, and they eventually get soggy.
Avoid double-dipping to increase the shelf-life.
More like this
Comments
No Comments