Sign in Subscribe
Recipes

Pickled Red Onions

A bright pop of color, acid, tang, and crunch adds a finishing touch to many dishes.

Humu Trott

• 4 min read
Bright pink pickled red onions are seen in their brine, along with pickling spices.
audio-thumbnail
Pickled Red Onions
0:00
/205.139625

About a decade ago, we received a gift certificate for a meal delivery service (RIP, Munchery!), and through them I got turned on to the power of pickled red onions. They add a just-right bit of acid bite to dishes, especially welcome when paired with something rich. Theirs had a complex flavor that I loved: sour, but also a bit sweet, with some light herbs at play.

It wasn't long before I started playing with my own recipe. I did a lot of experimenting to get the acids right. Lime juice was important to the flavor I wanted, but lacked depth. Apple cider vinegar added too much sweetness if I wasn't careful. I finally settled on a trio of lime juice, apple cider vinegar, and sherry vinegar. For the pickling spice, I use a blend from Penzey's, but any blend will work well, use what you like. I like my pickled onions to have a little sweetness; find the amount of sugar that works for you.

A small fish taco on a corn tortilla, with mango, shredded cabbage, and pickled red onions.
Open-face mini sandwiches made with dark rye bread, topped with cream cheese, smoked salmon, capers, and pickled red onions.
A slice of mushroom and gruyere quiche, topped with creme fraiche, pickled red onions, and chive blossoms.

Fish taco; rye bread with smoked salmon; and mushroom gruyère quiche topped with creme fraiche, and chive blossoms—all topped with pickled red onions.

I use these onions with all kinds of dishes: fish tacos, pork sandwiches, smoked salmon, quiche. Anything where you could use the balancing power of a little acid. They add gorgeous color, too; I never fail to be tickled by the onions' transformation from white and purple to vivid Schiaparelli pink.

They're easy: throw the ingredients in a jar, then put them in the fridge to develop fully, which takes a couple of days. If you've got a sous vide, it'll be done in just half an hour, with the added bonus of pasteurizing the mixture. Instructions for both methods are below. This is only a quick pickle, not the full-on canning method where they would last on a shelf for months. They'll keep in the fridge for a couple of weeks.

Pickled Red Onions

A bright pop of color, acid, tang, and crunch adds a finishing touch to many dishes.

Print the recipe

Ingredients

  • 1 red onion
  • 2.5 oz fresh lime juice
  • .5 oz apple cider vinegar
  • 1 oz sherry vinegar
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tsp pickling spice mix
  • 4-6 oz water, to fill jar

Preparation

This method requires a few days to fully develop.

  1. Slice red onion and pack tightly into a mason jar. 
  2. Add all remaining ingredients, put the lid on, and give it a gentle shake to blend. 
  3. Put in the refrigerator. It'll be ready to use in a few hours, but won't fully develop until the next day. 

Sous vide preparation

This method is ready as soon as the sous vide is finished.

  1. Slice red onion. 
  2. Add onion and all remaining ingredients into a vacuum seal bag or Ziploc bag, make sure the ingredients are well distributed, remove air, and seal.
  3. Sous vide at 180° for 30 minutes. 
  4. Chill in an ice bath.
  5. Transfer to a jar, and put in the refrigerator.

Note

Keeps in the refrigerator for a couple weeks.

There are no ads or sponsorships on I Have Doubt!

This post has links to products. They are not affiliate links. I don't get anything from telling you about the products.

Learn more