Pickled Red Onion Recipe (Quick and Slow Method)
This is an easy tutorial for how to pickle red onions. I share the quick method that's ready in half hour and the slow method that takes a bit longer to make, but lasts longer in the fridge.
Servings: 4 servings
Ingredients
Quick Method
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup water
- ¼ cup granulated sugar
- ⅛ teaspoon Kosher salt
- 1 bay leaf
- ¼ teaspoon whole black peppercorns
Slow Method
- 1 ¾ cups water divided
- 2 teaspoons Kosher salt
- 1 red onion sliced
- ¾ cup red wine vinegar
- ¼ cup cane sugar
- 1 bay leaf
- 8 whole black peppercorns
Instructions
Quick Method
- Combine vinegar, water, sugar, salt, bay leaf, and black peppercorns in a sauce pot and bring to a boil.
- Once boiling, carefully add the onions, simmer on low for five minutes or until the onions begin to soften.
- Allow onions to cool then transfer onions and liquid to a clean, sanitized container to hold them and refrigerate. They will be ready to use once cooled.
Slow Method
- Combine 1 cup water and salt in a bowl and whisk together, add the onions, let stand for one hour
- Combine vinegar, remaining ¾ cup water, sugar, bay leaf, and black peppercorns in a sauce pot and bring to a boil, cool immediately.
- Once the vinegar brine has cooled, drain the onions and give them a quick rinse and place into a clean, sanitized jar or container to hold them
- Pour the cooled brine over the top and store in the refrigerator. Ready to use after three days.
Video
Notes
Storage: Store the pickled onions in an air tight glass container in the fridge. The quick method will last up to one month and the slow method will last up to two months.
Nutrition
Calories: 68kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 78mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg
QR code
Scan code to view the full recipe on your phone.
