Tart yet sweet, crunchy and irresistible, you’ll always want a batch of these pickled red onions on hand. I’ve found that the longer they chill in the fridge, the more aromatic and flavorful the onions become. Enjoy them for up to two weeks, and eat them with everything: tacos, sandwiches, crudités, stir-frys, etc.
what are pickled red onions?
A gorgeous, vibrant pink, pickled red onions are the result of brining raw onions in a solution of vinegar, salt, and sugar. Combined with other herbs and flavors, they’re sweet, tangy, and absolutely delicious.
Are pickling onions hard?
It’s easy! I promise. Plus, it’s a great way to use up any onions that have been sitting on the counter for weeks. After a quick one-hour cooling period, they’re ready to serve. Add these pickled onions to your meal prep rotation, and et voila, dinners will automatically get an upgrade.
how to use Pickled Red Onions
With these garlic and dill pickled red onions, the sky’s the limit. They’re deliciously tangy in a sandwich (especially those with heavy meats, like pulled pork), a falafel-stuffed pita, layered on tacos, plated with hors d’oeuvres, or even served as an accompaniment with Indian food. I particularly love them as a condiment in bean dishes and mayo-based salads. Toss them into salads with sturdy greens, like kale, and enjoy. Truly, you can’t go wrong.
What if I don’t have an onion on hand?
Don’t fret. Use the same process to pickle a variety of vegetables: carrot ribbons, thinly sliced radishes, chopped cucumbers, or green beans.
Creative pickled onion recipes
Beyond this basic recipe, you can add a few peppercorns or red chili flakes to the jar. This will make the onion’s flavor a little more complex (and spicy!). I like to change up the vinegar too. Beyond apple cinder vinegar, white wine and rice vinegar work. If you don’t have maple syrup on hand, most sweeteners will do. I’ve made these with honey and coconut sugar as well.
Garlic and Dill Pickled Red Onions
- 1 thinly sliced medium red onion
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 1 1/2 tablespoons maple syrup (sub honey or coconut sugar)
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- 2 tablespoons dried dill
- Combine water, apple cider vinegar, maple syrup, garlic, and sea salt in a small saucepan over medium-high heat. Bring to a boil for 2-3 minutes.
- In a 12-oz mason jar (or any other clean, heatproof jar), layer the raw onion and dried dill.
- Pour vinegar mixture over onion and dill. Cool to room temp.
- Place the lid on your mason jar, and put the mixture in your fridge for at least one hour. These pickled onions will stay fresh for up to two weeks.