Homemade Pickled Red Onion Recipe

Are you looking to add a pop of flavour, colour and some excitement to your next meal? If so, look no further than my homemade pickled red onion recipe. These onions are crispy, slightly sweet, tangy, vibrant and too delicious for words! Get ready to elevate and transform any dish with this irresistible condiment or topping! Let's get pickling!

Traditional pickling involves a longer and more involved process, including a hot water bath and thorough sterilization. The canning process creates a vacuum seal, extending the shelf life of the pickled product. If you feel intimidated by this pickling process, you’re not alone! The good news? My Homemade Pickled Red Onion recipe ditches the traditional pickling process for a quick pickling method! Quick pickling is easy, fast, requires minimal effort and produces results in just over an hour’s time! What could be better?!

Let’s get to it! Using a sharp knife or mandoline, slice the red onion into thin and uniform pieces. Transfer the sliced onion into a clean, heatproof Mason jar or glass container. Here comes the fun part - creating the fruity, spicy and tangy pickling liquid! This pickling liquid recipe consists of honey, salt, peppercorns, red wine vinegar and boiling water. Aromatics, such as honey, salt and peppercorns, impart sweetness, salinity and bold heat. Equal parts of red wine vinegar and boiling water are added to the mix, forming the basis of the pickling liquid. The vinegar imparts tanginess while also giving the onions a beautiful pinkish-purple hue. Boiling water balances the flavours of the pickling liquid and helps dissolve the honey and salt.  

Next up, the sliced onions and pickling liquid are set aside to cool, sealed with a lid, shaken and refrigerated for at least 1 hour. The refrigeration process allows the flavours to meld and keeps the pickled red onions crispy. After letting the pickled red onions chill and marinate, they are ready to eat! It’s that simple! Leftover pickled red onions must be stored in the refrigerator and, for best results, should be consumed within 2 - 3 days!

When you’re craving a crispy, crunchy and zesty condiment or topping, just reach for that jar of pickled red onions! They couldn’t be more versatile! Simply use them:

• As a topping for sandwiches, burgers and tacos;

• Add them to your burritos or quesadillas;

• Scatter them over your fully loaded nachos;

• Toss them into a salad or grain bowl;

• Serve them alongside grilled or roasted protein, such as chicken, lamb, pork or steak; or

• As an accompaniment to your charcuterie board or Mezze platter.

So, let me show you how it’s done. Grab a spoon and come and cook with me!

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Serves: 4 – 6

Ingredients:

• 1 large, firm red onion

• 1/2 Tbsp honey

• 1/2 tsp kosher salt

• 1/2 tsp black peppercorns

• 1/2 cup red wine vinegar

• 1/2 cup boiling water

Instructions:

1. Peel the red onion and discard the skin. Using a sharp knife, cut the onion in half widthwise, leaving the root ends intact. Place the onion halves onto a cutting board, cut side down. Carefully cut the onion into 1/8-inch slices and set aside.  

2. Transfer the sliced onions into a ½ L clean, heat-proof Mason jar or glass container, fitted with a lid. Pack them into the jar or container tightly.

3. Add the honey, salt and peppercorns and carefully pour in the red wine vinegar and boiling water, ensuring that the onions are fully submerged in pickling liquid.

4. Let the mixture cool to room temperature for approximately 30 minutes. Once cool, cover and tightly seal the jar or container with a lid. Shake until all the ingredients are fully incorporated.

5. Transfer the pickled red onions into the refrigerator for at least 1 hour to allow the flavours to meld. Serve and enjoy!

6. Use these pickled red onions as a topping for sandwiches, burgers, tacos, burritos and nachos; toss them into a salad or grain bowl; and add them to your charcuterie or Mezze platter.

7. Refrigerate any leftovers and consume within 2 - 3 days.