Simply Recipes / Mihaela Kozaric Sebrek
I keep on making things that, when I think about it, would be enhanced with some pickled red onions.
Bean soup, liverwurst, salmon, and especially hot dogs and hamburgers would all be terrific with some pickled onions on the side.
How to Make Pickled Red Onions
All you really need to make pickled red onions is some sliced red onion, vinegar, and sugar. There's lots of leeway with the spices and herbs used.
Spices to Use in Pickled Red Onions
For this batch, I used cinnamon, cloves, star anise, bay leaf, and red pepper flakes. You could easily throw in some ginger, swap out the chile flakes for some cumin, or substitute allspice for the cloves.
Simply Recipes / Mihaela Kozaric Sebrek
Are These Pickled Onions for Canning?
No, they aren't for canning. These are refrigerator pickled onions. We haven't tested this recipe for hot water bath canning, so we recommend you find a specific canning recipe if you want to hot water bath.
The Best Jars and Containers to Store Pickled Red Onions
Because these are refrigerator pickled onions, you can use any glass jar with a tight lid. Traditional canning jars work but so will a glass spaghetti sauce jar or glass pickle jar—with their lids—that you ran through the dishwasher and sanitized. Do not use plastic for these pickled red onions.
More Pickled Recipes to Give a Try!
How to Make Pickled Red Onions
Ingredients
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1 pound red onions, (about 2 medium or 1 large), thinly sliced
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1 1/2 cups white vinegar
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1/2 cup sugar
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1/2 stick cinnamon stick
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5 cloves
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1 bay leaf
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1 star anise
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1 dash red pepper flakes
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Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds. optional
Method
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Blanch the onions:
Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
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Boil the vinegar with sugar and spices:
While the water is heating in Step 1, in a separate saucepan combine the vinegar, sugar, and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
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Add the onions and simmer:
Add the blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
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Transfer to a glass jar:
Allow to stand until cooled before putting the lid on and storing in the refrigerator. The pickled red onions will keep for several weeks refrigerated.
Simply Recipes / Mihaela Kozaric Sebrek
Nutrition Facts (per serving) | |
---|---|
660 | Calories |
1g | Fat |
148g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Amount per serving | |
Calories | 660 |
% Daily Value* | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 28mg | 1% |
Total Carbohydrate 148g | 54% |
Dietary Fiber 8g | 27% |
Total Sugars 121g | |
Protein 6g | |
Vitamin C 24mg | 120% |
Calcium 145mg | 11% |
Iron 2mg | 10% |
Potassium 795mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |