Pickled Onions: How to Make Them & 10 Ways to Use Them
Pickled Onions: How to Make Them & 10 Ways to Use Them 🧅 is a easy American recipe that serves 4. 15 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $1.95 total, $0.49 per serving
Ingredients
- 2 medium Red Onion (thinly sliced)
- 3 cups Apple Cider Vinegar (raw, unfiltered for subtle sweetness)
- 1.5 cups Water (filtered or tap)
- 2 tbsp Granulated Sugar (balances acidity)
- 1 tbsp Kosher Salt (can use regular table salt)
- 1 tsp Black Peppercorns (whole peppercorns)
- 2 leaves Bay Leaves (optional, adds earthy flavor)
- 1 small Jalapeño (sliced, optional for heat)
- 1 clove Garlic Clove (minced, optional)
Instructions
Slice the onions
Trim the roots and tops off the red onions, then slice them as thinly as possible (about 1‑2 mm) using a sharp knife or mandoline.
Time: PT10M
Pack onions into jar
Place the sliced onions tightly into a clean, non‑reactive glass jar, pressing them down with a spoon or your hand so they fit snugly.
Time: PT5M
Measure pickling liquid ingredients
In a measuring cup, combine 3 cups apple cider vinegar, 1½ cups water, 2 tbsp sugar, 1 tbsp kosher salt, 1 tsp peppercorns, 2 bay leaves, and optional jalapeño and garlic.
Time: PT5M
Heat the pickling liquid
Transfer the mixture to a saucepan and bring to a gentle simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
Time: PT5M
Temperature: Medium heat (≈180°F/82°C)
Cool slightly
Remove the saucepan from the heat and let the liquid cool for about 10 minutes; it should be warm but not scalding.
Time: PT10M
Pour liquid over onions
Carefully pour the warm pickling liquid over the packed onions, ensuring they are completely submerged. Tap the jar gently to release any air bubbles.
Time: PT5M
Seal and refrigerate
Close the jar tightly with its lid and place it in the refrigerator. Let the onions pickle for at least 2 hours; flavor improves after several hours or overnight.
Time: PT5M
Temperature: Refrigerator (≈40°F/4°C)
Enjoy or store
Use the pickled onions as a topping for sandwiches, tacos, salads, hot dogs, or cocktails. Keep refrigerated and consume within 2 weeks.
Time: PT0M
Nutrition Facts
- Calories
- 15
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegan, Vegetarian, Gluten-Free
Ingredient Substitutions
- Instead of Red Onion: White Onion, Yellow Onion
- Instead of Apple Cider Vinegar: White Vinegar, Rice Vinegar
- Instead of Granulated Sugar: Honey, Agave Syrup
- Instead of Kosher Salt: Sea Salt
- Instead of Black Peppercorns: Crushed Black Pepper
- Instead of Bay Leaves: Thyme
- Instead of Jalapeño: Serrano Pepper
- Instead of Garlic Clove: Garlic Powder
Equipment Needed
- Knife
- Cutting Board
- Measuring Cups
- Saucepan
- Wooden Spoon
- Glass Jar with Lid
- Tongs (optional)
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Slice the onions very thinly
- Use a non‑reactive glass jar
- Heat the pickling liquid just to a simmer until sugar and salt dissolve
- Pour the liquid while still warm to ensure proper pickling
Chef Tips from the Video
- Add a pinch of turmeric for extra color without altering flavor
- For a smoky twist, include a few slices of chipotle pepper in the brine
- Use a mandoline for uniform thin slices and faster pickling.
Troubleshooting
Onions turn mushy instead of crisp
Slice onions very thin and keep the pickling liquid just warm, not boiling; also refrigerate promptly.
Pickles are too sour
Add a little more sugar or reduce the vinegar proportion next time.
Onions float and stay exposed to air
Place a small clean weight (e.g., a sealed plastic bag filled with water) on top of the onions to keep them submerged.
Storage
Refrigerator: Up to 2 weeks in a sealed glass jar
Freezer: Not recommended; texture degrades
Room temperature: Do not store at room temperature; risk of spoilage
Make-Ahead Tips
- Pickled onions improve in flavor after 24 hours
- Store in the refrigerator for up to 2 weeks
- Reuse the leftover brine in salad dressings or marinades
Frequently Asked Questions
What is the cultural significance and history of pickled red onions in American cuisine?
Pickled red onions have become a staple in modern American cooking, especially in fast‑casual eateries and home kitchens, where they add a bright, tangy crunch to burgers, tacos, and salads. Their popularity grew with the rise of quick pickles, a trend that emphasizes fresh, acidic toppings for bold flavor without long fermentation.
What are traditional regional variations of pickled red onions in the United States?
In the Southwest, pickled red onions often include jalapeño and cumin for a spicy kick, while in the Pacific Northwest they may feature dill and mustard seeds. East Coast versions sometimes use white vinegar and add a touch of honey for a milder sweetness.
How are pickled red onions traditionally served in American salads and sandwiches?
They are commonly scattered over mixed greens, grain bowls, or avocado toast, and layered on deli sandwiches, burgers, and hot dogs to provide acidity that cuts through rich ingredients like cheese, meat, or creamy dressings.
What occasions or celebrations are pickled red onions associated with in American food culture?
Pickled red onions are a popular garnish for summer barbecues, backyard taco nights, and holiday brunches, where they add a pop of color and flavor to festive spreads.
How does pickled red onions fit into the broader American condiment tradition?
They join the family of quick pickles, relishes, and hot sauces that American cooks use to balance richness with acidity, echoing the country’s love for bold, layered flavors.
What are the authentic traditional ingredients for pickled red onions versus acceptable substitutes?
The classic base is apple cider vinegar, water, sugar, and salt, with optional aromatics like bay leaves, peppercorns, or jalapeño. Substitutes such as white vinegar, honey, or sea salt work fine, but they will subtly change the flavor profile.
What other American dishes pair well with pickled red onions?
They complement grilled pork chops, pulled chicken, chili, deviled eggs, and even creamy dips like spinach‑artichoke or pimento cheese, adding a bright contrast to rich, savory foods.
What are the most common mistakes to avoid when making pickled red onions?
Common errors include slicing the onions too thick, using reactive metal containers, boiling the brine too vigorously, and letting the onions sit at room temperature for too long. Each of these can result in mushy, unevenly flavored pickles.
Why does this pickled onion recipe use a 2:1 vinegar to water ratio instead of a different proportion?
A 2:1 ratio provides enough acidity to safely preserve the onions while still allowing the natural sweetness of the apple cider vinegar to balance the sharpness of the onions. Using more water would dilute the flavor and reduce the preservative effect.
Can I make pickled red onions ahead of time and how should I store them?
Yes, the onions improve after 24 hours and can be stored in the refrigerator for up to two weeks. Keep them sealed in a non‑reactive glass jar; the leftover brine can be reused for dressings or marinades.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on accessible, home‑cooked recipes that span a wide range of cuisines, with an emphasis on quick, budget‑friendly meals and step‑by‑step video guides for everyday cooks.
How does the YouTube channel Allrecipes' approach to quick pickling differ from other cooking channels?
Allrecipes emphasizes simplicity and minimal equipment, using common pantry ingredients and short prep times, whereas many other channels may delve into more complex fermentation techniques or specialty tools.
Last updated: September 6, 2026
