Add a vibrant burst of flavour to your meals with easy homemade pickled onions! This quick and versatile recipe transforms ordinary onions into a tangy condiment. Thinly sliced red onions are bathed in a sweet and sour vinegar brine, infused with aromatics like peppercorns and herbs. Ready in as little as 30 minutes, these tangy beauties elevate sandwiches, salads, tacos, and more!
I started noticing more and more creators make this "easy pickled onions" recipe on Instagram and I was very sceptical at first. They were all raving about how good they were and how they were perfect on absolutely everything. I honestly didn't believe it.
But, then I tried it. And holy moly are they good. The crunchy pickled onions are no match to store-bought and the stunning pink colour makes your meal even more vibrant.
If you've been on the fence about making your own pickled red onions, then you need to try this recipe immediately because it will change your mind!
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Ingredients, variations and substitutions
Red Onions. Red onions are the go-to for pickling due to their vibrant colour, milder sweetness, and firmer texture that holds a satisfying crunch. While white, brown and yellow onions can be used, they may affect the final colour, sweetness, and intensity of the pickled flavour.
Vinegar. The base of the pickling liquid providing tanginess and acidity for preservation.
The type you choose plays a significant role in the final flavour profile.
- White vinegar. A classic choice and offers a clean, neutral flavour and bright acidity (this is what will give the really PINK onion like mine).
- Apple cider vinegar. A milder option with a subtle fruity sweetness and depth of flavour.
- Red vinegar. Ideal for a less acidic pickle, offering a hint of rice flavour and mild sweetness.
- Red wine vinegar. Elevates the flavour with a touch of red wine's fruitiness and depth.
Water. Dilutes the vinegar to create a balanced flavour profile and desired pickling strength.
Sugar. Adds a touch of sweetness to counter the vinegar's acidity and enhance overall flavour.
Salt. Essential for both flavour and preservation, drawing moisture from the onions and creating a crisp texture.
Extras. Optional aromatics that can add depth of flavour, spice, and a touch of visual interest to your pickled onions. Here are some exciting extras you could add to your pickled onions:
- Black peppercorns. Adds a touch of warmth and subtle spice.
- Red pepper flakes. Elevates the heat for a fiery kick.
- Mustard seeds. Adds a pungent bite and depth of flavour.
- Dill. Fresh or dried dill adds a refreshing, herbaceous touch that pairs really well with the red onion.
- Thyme. Fried or dried thyme offers a subtle peppery and floral aroma.
- Garlic. Whole or sliced garlic adds a pungent garlickly kick.
- Citrus peels. Add a refreshing citrusy zest and aroma.
- Honey or maple syrup. A touch of sweetness to balance the vinegar's acidity.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make homemade pickled onions?
- Prepare the onions
Thinly slice the red onion with a sharp knife or mandolin. The smaller the slices are, the quicker they will pickle. You want to aim to have them all relatively similar in width for an even pickling.
- Combine pickling liquid
In a saucepan, add the vinegar, water, sugar and salt. Heat until the sugar and salt dissolve and it begins to lightly simmer. Remove from the heat and allow it to cool slightly.
- Pack the jar
Add the sliced red onions to a clean jar then pour the pickling liquid, ensuring all the red onions are submerged.
- Seal and store
Seal the jar tightly with a lid. Let the pickled onions cool completely at room temperature before storing them in the refrigerator.
How long do onions take to pickle?
Quick pickled onions. For a slightly sweet and tangy pickle ready in as little as 30 minutes, you can enjoy them right away.
Fully pickled onions. For a deeper flavour and crispy pickled onion, allow them to pickle in the refrigerator for at least 24-48 hours.
How to store pickled onions
Storage container. Use a clean and airtight container, preferably glass, with a lid that seals tightly. This prevents air exposure which can affect the flavour and quality of your pickled onions.
Pickling liquid submersion. Ensure Australian pickled onions are completely submerged in the pickling liquid with the jar. This prevents spoilage and maintains the desired texture and flavour.
Refrigeration. Store your pickled onions in the refrigerator. The cold temperature helps slow down bacterial growth and keeps your pickles crisp and flavourful for longer. After first using them (first opening the jar after pickling), they will last about 3 weeks provided the onions are fully submerged).
Pickled onion shelf life
Fully pickled onions. Onions pickled for a deeper flavour and crispier texture (at least 24 hours) will generally last about 3 weeks. After this time, they tend to lose their texture a little bit (especially if you open/close the container for a few meals). They may last up to a couple of months if you're using them sparingly and they're stored correctly. I've included some tips below.
Quick pickled onions. Pickled onions prepared and used within an hour of making them will last about a week in the refrigerator. They don't last as long as fully pickled because their texture will be slightly softer.
Tips for extended storage
Sterilise jars
- Fill a large pot with enough water to completely cover the jars you're using.
- Bring the water to the boil.
- Using tongs, add the jars carefully to the water and let them boil for 10-15 minutes. This will kill any bacteria or microorganisms.
- Remove jars using tongs carefully and place them upside down on a clean dish towel or drying rack. The residual heat and steam will help further sterilise them.
- Let the jars and lids completely dry before filling them with your pickled onions. Any remaining moisture could compromise the pickling process and storage life.
Vinegar to water ratio
It's generally recommended to have equal parts vinegar and water in your pickling liquid. This provides a good balance of acidity for preservation and tangy flavour without being overpowering.
Signs of spoilage
Pickled onions are a preserved food, but there are signs of spoilage you should look out for:
Mould growth. If you see any mould forming on the surface of the pickling liquid or the onions themselves, discard the entire batch.
Off-odours. Spoiled pickled onions might develop an unpleasant odour. My rule of thumb is that if it smells bad, it's better to discard.
Sliminess. Pickled onions should remain crisp. If they become slimy or mushy, discard.
FAQs
Here are some tips:
Slice thickness. Thicker slices (around ¼ inch) tend to hold their shape better and result in a crispier texture compared to very thin slices.
Pickling time. For a truly crisp texture, allow your homemade pickled onions to rest in the pickling liquid for at least 24 hours in the refrigerator. The longer they pickle, the crispier they become.
Red onions. Red onions are the preferred choice for pickling due to their firmer texture compared to other onions.
Avoid overcooking. When making the pickling liquid, simply heat it until the sugar and salt dissolve. Avoid boiling for a long time as this can soften the onions.
The shelf life of homemade pickled onions depends on a few factors:
Storage. Proper storage in a clean, airtight container submerged in the pickling liquid in the refrigerator is key.
Pickling Time. Quick pickled onions (enjoyed within 30 minutes) will have a shorter shelf life (up to a week) compared to fully pickled onions (rested for 24+ hours).
Acidity. The vinegar-to-water ratio in the pickling liquid affects shelf life. A stronger vinegar concentration helps with preservation.
Here's a general guideline:
Quick Pickled Onions. Up to 1 week.
Fully Pickled Onions. Several weeks, potentially up to 2 months.
Yes, pickled onions can go bad, although the pickling process helps preserve them. Here are some signs to watch out for:
Mold Growth. Discard the entire batch if you see any mould on the surface of the pickling liquid or the onions themselves.
Off-odours. Spoiled pickled onions might develop an unpleasant odor. Trust your nose – if it doesn't smell right, discard it.
Sliminess. Pickled onions should maintain a crisp texture. If they become slimy or mushy, it's best to discard them.
Yes, refrigeration is essential for storing homemade pickled onions. The cold temperature helps slow down bacterial growth and keeps your pickles crisp and flavourful for a longer period. While the vinegar provides some preservation, refrigeration is necessary for optimal safety and quality.
What to add pickled onions to
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Recipe
Homemade Pickled Onions (with White Vinegar)
Ingredients
- 1 red onion sliced evenly (See Note 1)
- 1 cup white vinegar See post for substitutions
- 1 cup water
- ¼ cup white sugar
- 1 tablespoon salt
- 1 tablespoon peppercorns optional (See post for other variations)
- 1 tablespoon mustard seeds optional (See post for other variations)
Instructions
- Thinly slice the red onion with a sharp knife or mandoline.
- Combine pickling liquid (vinegar, water, sugar, salt and any additions) into a small pot and heat until the sugar and salt dissolve and it begins to lightly simmer. Remove from heat.
- Pack the jar with the sliced red onions, then pour in the pickling liquid to fully submerge.
- Seal the jar tightly with a lid, let the pickled onions cool at room temperature before storing in refrigerator.
- See post for storage tips and tricks, including sterilising the jar.
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