The Best Homemade Pickled Red Onions
The Best Homemade Pickled Red Onions are simple to make and require only 5 basic ingredients. Now you'll have crunchy, tangy, and tasty onions in your fridge to add to any dish. Healthy, plant-based, and made with no processed ingredients, this quick pickled red onion recipe will be a staple in your kitchen.
Servings: 10 servings
Calories: 18kcal
Equipment
- 1 19-24oz wide mouth mason jar with lid
Ingredients
- 2 medium red onions, peeled and thinly sliced
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon sea salt
- 1 cup hot filtered water
Instructions
- Peel your red onions. Grab a sharp knife and cut the onion in half, widthwise. Next, thinly slice the red onions.
- Place the water in a microwavable bowl and heat it in the microwave for about 1 minute and 15 seconds
- Add the coconut sugar to the bottom of a 16-oz to 24-oz wide-mouth mason jar. Add the rest of the ingredients in this order: sliced red onions, apple cider vinegar, white vinegar, salt, and lastly, add the hot water. The goal is to completely cover the onions with liquid, to the very top of the mason jar. Add additional hot water as needed.
- Secure the lid and give it a good shake until the coconut sugar has dissolved.
- Place the jar of onions into the refrigerator for at least 30 minutes. However, I prefer the flavor after marinating overnight. In other words, I recommend preparing them the night before.
Notes
Storage:
Pickled onions can last 2-3 weeks in the fridge. Just make sure they stay in a mason jar or any airtight glass container.
Tips and Modifications:
Let them marinate longer for the best flavor. While you can technically enjoy these pickled red onions after about 30 minutes, the flavor gets significantly better with time. For the boldest tangy flavor, make them the night before.
Use the right vinegar. The type of vinegar you choose will impact the final flavor. White vinegar creates that classic tangy pickle flavor, while apple cider vinegar, white wine vinegar, or red wine vinegar will each bring a slightly different twist.
Use hot water. Hot water is key for properly dissolving the coconut sugar and helping the brine come together smoothly. Cold or lukewarm water will not work as well.
Slice the onions thinly. Thin slices absorb the brine faster and create that perfect tender-crisp texture. A mandoline works great here if you want ultra-thin, even slices.
Keep the onions fully submerged. Make sure all of the onion slices are covered by the brine so they pickle evenly and stay fresh.
Make them spicy. Add sliced jalapeños or a pinch of red pepper flakes if you want a little heat.
Add extra flavor. Try tossing in a garlic clove, whole peppercorns, or even a few oregano sprigs for a fun variation.
Adjust the sweetness. Prefer a more tangy onion? Slightly reduce the coconut sugar. Want a touch more sweetness? Add a little extra.
Use a glass jar for storage. A mason jar or glass container works best, since acidic brines can react with certain metals over time.
Nutrition
Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.003g | Sodium: 122mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg