Learn how to make the best quick-pickled red onions, with a flavorful brine that can be easily adapted to suit your taste! These pickled red onions compliment any meal!
It’s canning season y’all, and the last few weeks I have been canning, fermenting and pickling like crazy. From spicy pickled radishes to spicy pepper pickled broccoli, asparagus, and even cauliflower, pickling is an easy solution to an abundance of produce.
Pickling enhances the flavor and results in a healthy, delicious snack that you can eat any time of the day. No matter what I seem to pickle, it flies off the counter faster than I can put it in the refrigerator. My kids just love everything pickled.
Why Pickled Red Onions?
When you mention pickling, cucumbers are usually the first thing that comes to mind. The truth is that anything can be pickled, and every recipe is different and unique. Finding your favorite recipe that works for you is the best avenue to take. Once you find the perfect combination of sweet and/or spicy, then pickling is easy peasy.
Pickled Onions are absolutely delicious and one of my favorite things to pickle. They are great on tacos, roast beef sandwiches, or even just out of the jar. Yum!
But why pickled red onions? Why not yellow or white onions? While yellow and white onions are amazing too, red onions are generally more mild. They also have a higher level of antioxidants over their yellow and white counterparts. Eat up, my friends!
Variations in Flavor
Add your choice of pickling spice to each jar, and any variations you may have:
- sprigs of fresh rosemary or thyme from your garden
- one or two hot arbol chiles for spice
- you can even add whole allspice berries
Though you can pick up individual spices (Allspice berries, mustard seeds, cumin seeds, clove, etc) at the market, we have been grabbing the pickling packs from the Latin section.
These little bags are enough for 4 jars and include all of the best pickling flavors in one bag (at just over $1) – making it super easy.
Once you bring the brine, sugar and salt to a boil, turn off the heat and pour over each jar. Wipe the rims, then apply the lids and rings (finger tight). Then, process the jars in a hot water bath for 12 minutes.
Remove the jars carefully and allow to cool on a towel for 8-12 hours. Check the seal and allow the jars to sit in a cool place.
Or, don’t use a water bath canner and instead, refrigerate – they are best enjoyed after 24 hours.
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Quick-Pickled Red Onions
- 1 purple onion large, sliced thin
- 3/4 C water
- 1/2 C apple cider vinegar
- 2 Tbsp sugar
- 1.5. tsp kosher salt
- 2 tsp pickling spice
- 2 sprigs rosemary
- Combine the water, apple cider vinegar, sugar, salt and pickling spice in a medium saucepan. Heat on low heat until the sugar and salt are dissolved. Allow to cool.
- Place your thinly sliced onions in a pint mason jar. Stuff 2 sprigs of rosemary in the jar.
- Pour the water/apple cider vinegar solution over the onions and allow to sit at least one hour at room temperature. Or, cover and place in the refrigerator for a day if not longer.
- When covered, they will keep for several weeks in the refigerator.
- Recipe makes 1 pint. Double or triple the recipe for additional pickled onions.
If you love pickling, you might want to try these other recipes, too!