Tart yet sweet—crunchy and irresistible—you’ll always want a batch of these pickled red onions on hand! They’re incredibly delicious and equally versatile. Add them to tacos, sandwiches, burrito bowls, soups, and more. Made with simple ingredients, they come together in no time. Best of all, the longer they chill in the fridge, the more aromatic and flavorful the onions become. Enjoy these garlic and dill-pickled red onions for up to two weeks. Scroll for the recipe and easy ways to incorporate this probiotic-rich food into high-protein meals.
what are pickled red onions?
Known for their vibrant pink hue, 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 absolutely divine. In essence, the marinating process softens the sharpness of the onions while infusing them with a tangy, slightly sweet flavor. They add a punch of acidity and brightness to dishes, balancing out richer flavors and adding depth to salads, sandwiches, wraps, nachos, etc. Pickled red onions are a probiotic-packed condiment that enhance a wide range of dishes.
Are pickling onions hard?
Fortunately, no! 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. Here’s what you need for this recipe:
Red onion
The star of the show. See below if you don’t have a red onion.
Water
Water helps dilute the acidity of the vinegar. The water also aids in softening the onions and allows them to absorb the pickling liquid more effectively.
Apple Cider Vinegar
Pickled red onions use apple cider vinegar because of its mild acidity and slightly sweet flavor profile. Additionally, apple cider vinegar adds a subtle fruity undertone to the pickling liquid.
Maple syrup
Naturally balances the condiment’s acidity.
Garlic
For more depth and aroma.
Sea salt
To help with the brining process.
Dried dill
A refreshing herb for additional flavor (fresh dill works too).
High-protein Meals with Pickled red onions
Use these garlic and dill-pickled red onions in a variety of recipes. They’re delicious with pulled pork, falafels, or served as an accompaniment with Indian food. I particularly love them in bean dishes and cottage cheese-based meals. Otherwise, toss them into the following high-protein meals:
Roasted chicken salad: Bake (or air fry) 1-2 chicken breasts. Serve the chicken over a bed of mixed greens, garnished with pickled red onions, cherry tomatoes, garbanzo beans, cucumber slices, and a simple vinaigrette dressing.
Quinoa and black bean bowl: Combine cooked quinoa and black beans in a bowl. Add pickled red onions, sliced avocado, chopped bell pepper, diced cilantro, and a squeeze of lime juice. For more protein, top your bowl with grilled shrimp or tofu.
Salmon with pickled red onions: Pan-sear or bake salmon fillets. Serve the salmon alongside steamed asparagus, brown rice, tzatziki, and pickled red onions.
Tacos or burritos: Fill your go-to tortillas with grilled chicken, steak, or beans. Layer with pickled red onions, shredded lettuce, diced tomatoes, sliced avocado, and salsa.
Egg and avocado toast: Toast a slice of your favorite bread. Top with mashed avocado, sea salt, sliced hard-boiled eggs, and pickled red onions. Drizzle with balsamic glaze.
Savory Greek yogurt bowl: Start with a base of Greek yogurt (or cottage cheese). Add savory toppings—pickled red onions, sliced cucumbers, cherry tomatoes, olives, and marinated artichoke hearts. Sprinkle with dried oregano and serve with pita chips.
Beef or turkey burger: Grill a beef, turkey, or veggie burger patty. In a whole wheat bun or lettuce wrap, garnish with pickled red onions, lettuce, tomato slices, provolone cheese, and your favorite condiments for a protein-packed burger option.
These are just a few ideas to get you started. Feel free to customize these meals according to your taste preferences and dietary needs.
What if I don’t have a red onion?
Use the same process to pickle a variety of vegetables: carrot ribbons, thinly sliced radishes, chopped cucumbers, or green beans.
Garlic and Dill Pickled Red Onions
Ingredients
- 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
Instructions
- 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.
Notes
how to use Pickled Red Onions
Use these garlic and dill-pickled red onions in a variety of recipes. They’re deliciously tangy in a sandwich (especially those with heavy meats, like pulled pork), a falafel-stuffed pita, layered on tacos, or served as an accompaniment with Indian food. I particularly love them as a condiment in bean dishes and cottage cheese-based meals. Toss them into salads with sturdy greens, like kale. Truly, you can’t go wrong.
Recipe substitutions
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.
Recipe substitutions
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.
Helen says
These are delicious!