Easy Pickled Red Onions – Mel’s Kitchen Cafe

These easy pickled red onions add a delicious sweet and spicy crunch to sandwiches, burgers, salads, and more! They keep well in the refrigerator for several weeks.

Meet one of my favorite condiments in the whole world! Pickled onions make all better and couldn’t be easier to make.

The best way to thinly slice onions

Pickled onions are best when the onion slices are very thin. Very, very thin.

If you have amazing knife skills, you’re set! For the other 99.9% of us, a mandoline slicer {af. link} It is very useful here. I’ve been hanging on to my rather old, second-hand mandoline slicer for over 15 years JUST to make pickled onions.

1. Cut the tops off the onions (leaving the root end intact).
2. Remove the skin.
3. Set the mandoline slicer to the first setting (or adjust the settings according to your brand of mandoline).
4. Safely cut the onions into paper-thin slices.
5. Lightly pack the onion slices into two-pint jars (or a quart jar or other similar-sized container).

Quick stripping fluid

For the sweet and spicy pickling liquid, combine:

• White or apple cider vinegar (I usually use half and half)
• water
• sugar or pure maple syrup
• coarse and kosher salt

Heat this mixture in the microwave or on the stove until it is smoking and the sugar and salt are dissolved.

Next, pour the pickling liquid over the onions and gently press the onions into the liquid so they are completely submerged.

How long do onions need to be pickled? The onions are ready when they have cooled completely and started to turn a light pink color, about an hour. However, the flavor will develop and improve over time, so it is best to leave them in the refrigerator for about 12 more hours until they turn a bright pink color. They keep well in the refrigerator for several weeks.

Delicious in everything

These easy pickled red onions are delicious in:

I once showed up with these at Thanksgiving (divine leftover turkey sandwiches) and a couple of months later, when I joined some of the same family members for an ice fishing trip, I hadn’t even gotten half a foot in the door when someone inside the cabin yelled: I hope you brought the pickles. onions! 😂

Moral of the story: These pickled red onions are delicious anytime, anywhere. And they are the quickest AND easiest way to add texture and flavor to many dishes.

Easy Pickled Onions

Produce: 24 servings (2 pint jars)

Preparation time: 20 minutes minutes

Stripping time:: 1 hour hour

Total time: 20 minutes minutes

• 2 half red onions
• 1 cup white or apple cider vinegar (see note)
• 1 cup water
• 3 tablespoons granulated sugar or pure maple syrup
• 1 tablespoon coarse kosher salt (see note for table salt)
• Optional: garlic cloves, crushed red pepper, or pepper flakes

Cooking modePrevent your screen from going dark

• Cut the top off the onion (leaving the root end intact). Remove the skin. Use a mandoline or sharp knife to very finely cut the onion. I use the first setting on my mandolin.

• Lightly pack the onion slices into a quart or two-pint jar (or other similar-sized container with a lid).

• In a microwave-safe bowl or liquid measuring cup or small saucepan on the stove, combine the vinegar, water, sugar (or maple syrup), and salt. Heat and stir until the mixture is smoking and the sugar and salt are dissolved (about 2 minutes in the microwave).

• Pour the liquid evenly over the onions. Press the onions into the liquid. Let the onions cool for at least an hour. At this point you can eat and enjoy; however, the flavor will develop and improve over time. Cover with a lid and refrigerate (up to several weeks).

Vinegar: I usually use half white vinegar and half apple cider vinegar. You can experiment with substituting other varieties of vinegar (such as unseasoned rice vinegar), if you wish.
Salt: for table salt, use 1 1/2 tsp.

Author: Mel

Course: Garnish, Snack

Kitchen: American

Method: Microwave, no bake

Service: 1 service, Calories: 11calories, Carbohydrates: 2gram, Protein: 0.1gram, Fat: 0.01gram, Saturated fats: 0.004gram, Sodium: 292mg, Fiber: 0.2gram, Sugar: 2gram