Delightfully sweet and sour pickled red onions are the perfect compliment to any salad, sandwich, burger or pizza…where will you put them? This recipe is from Brenda over at A Farmgirl’s Dabbles and I’ve been admiring for awhile. As I was planning this weeks post I thought it would pair perfectly with my Blackberry Grilled Chicken Salad and I was right. If you are a pickling newbie, run, don’t walk to make these scrumptious complimentary pickled red onions.
Pickled Red Onions (for Non-Picklers)
I really wanted to title this post, “Pickled Red Onions – For Dummies” because that would fit me, I’ve never canned or jarred or pickled…well, anything really. I wasn’t raise on a farm, an orchard or a ranch (if wishes were horses, then dreams would come true!!), instead I was raised in the San Fernando Valley (yup, I’m a true Valley Girl; like totally, for sure; gag me with a spoon!), growing up in concrete suburbia, there weren’t many opportunities to can green beans, fresh peaches or pickles (we did boast a fine guava tree, several citrus trees along with an abundant apricot tree).
I must have ranch-hand/farmgirl roots in me somewhere; my grandmother grew up on a sugar beet farm in South Dakota. I love getting my hands dirty, growing things, I adore the smell of fresh cut hay, grass and more; I’m not even grossed out by horse or cow manure, actually I think it smells good; earthy, natural, life giving!
Well all of that to say, that I really enjoy others pickling skills but I have never tried it myself, until this past week. I love red onions in salads, on sandwiches, pizza…but sometimes when they are raw they don’t quite like me. Know what I mean. You’ll want to give these a try!
!!PIN IT NOW FOR LATER!!
Cutting the top and bottom off of the onion, cut in half and then peel away the top layer/skin, slice into thin slices, I wish I had used my mandolin actually to make them a little thinner and more uniform, next time.
Next pour your vinegars (I used Bragg’s unfiltered apple cider vinegar, not necessary to use barrel aged red wine vinegar, just what I happened to have) into a medium pot over medium-high heat, add in the sugar (I use all natural, unbleached cane sugar)…
…and your salt and bring to a boil, whisking or stirring until sugar is dissolved.
Remove pan from heat once sugar is dissolved and stir in allspice…
…and your shake of red pepper flakes.
Slide your sliced red onions into the pot carefully and stir until coated.
Allow to sit, cooling completely in the pot, at room temperature. Once cooled, transfer the onions and pickling juice to a glass container. I, like Brenda from A Farmgirl’s Dabbles used a larger canning jar, which is the perfect size. They will also work just fine if you put them in a mason jar, glass storage container with a tight fitting lid, etc.
Note the color difference, the above picture is right after “pickling” them and the below picture is after about a day and a half.
TIP | These are not shelf stable, but are intended to keep refrigerated.
Original recipe by A Farmgirl’s Dabbles; mine varies only in that I used natural unbleached cane sugar & unfiltered apple cider vinegar. Photograph inspired by A Farmgirl’s Dabbles.
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Pickled Red Onions (for non-picklers)
Tangy, sweet pickled red onions. the perfect compliment and condiment for salads, burgers, sandwiches and pizzas!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: About 2 cups 1x
- Category: Condiment
- Cuisine: Pickling
- 1 large red onion, sliced thin
- 1 cup apple cider vinegar (I like Bragg’s Unfiltered ACV)
- 1/2 cup red wine vinegar
- 1/4 cup sugar (I use natural, unbleached cane sugar)
- 1 teaspoon kosher salt
- 1/8 teaspoon ground allspice
- shake or two red pepper flakes
- Slice off the top and bottom of your onion, cut in half and peel back skin and top layer.
- Slice thin, about 1/8 inch, if you have a mandolin might be easier and more uniform.
- Over medium heat, in a medium sauce pan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil.
- Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
- Add your sliced red onions carefully to the pot of hot vinegar and stir gently to combine.
- Allow to come to room temperature, stirring occasionally.
- Once cooled; spoon onions and pour liquid into a large jar or storage container.
- Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time.
- Keep pickled red onions in refrigerator, use within about a month.
TIP | Try these delicious pickled onions on salads, burgers, sandwiches, pizzas, tacos and more!
DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.
Original recipe from A Farmgirl’s Dabbles check out her amazing pairings for these pickled onions!