Easy Pickled Red Onions are an easy way to addd a tangy flavour to any meal. Made in minutes and can be stored for days in the fridge, quick pickled red onions are great on burgers, hot dogs, sandwhiches, salads, tacos, and so much more! This pickled red onion recipe is gluten and dairy free, vegan, as well as free from the top 9 allregens!
Jump to:
- The Quick Lowdown:
- We Adore Quick Pickled Red Onions
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Tip
- Tip
- Tip
- Top Tip
- Top Tip
- Low Food Waste Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
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- Changing Up the Type of Vinegar
- Different Flavour Additions
- Equipment Needed for Easy Pickled Red Onions
- Top Tip
- Refridgerator Storage Instructions
- FAQ
- What Do You Put Pickled Red Onions On?
- Other Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our Pickled Red Onions? Please Leave a Comment Below.
- Rate our Recipe. Pin it for later.
- We Love To Hear From You!
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Taste: A tangy and onion-y flavour with a hint of crunch in the first two days of pickling.
Speed: 5 mins of work and the rest is cooling time!
Difficulty: Beginner. This is a great recipe to improve cutting skills.
Return for effort: Big flavour for little work! They keep a few days in the fridge so you can enjoy them longer.
We Adore Quick Pickled Red Onions
what is better than a fast and simple way to add flavour to our meals than by whipping up a batch of pickled red onions? We can use them on just about any sandwich, Salad, or recipe. They add a tang and zest to our food to keep it exciting or give us flavour when we hit a food rut.
I know you can relate. Often we get in a rut when cooking for food allergies with little additions like this we can keep our regular meals - like a thick chili but add a few pickled red onions on top to make the recipe feel and taste vibrant and new.
Ingredients
- Red Onions
- Apple Cider Vinegar
- Water
- Salt
- Sugar
See recipe card for quantities.
The Ingredient Low Down
Red Onions
Red onions are the key to this recipe. They have the right taste pop to withstand pickling and add a ton of flavour to other dishes.
You want to choose medium sized onions that are free from mould, discoloration, and imperfections. Proper pickling will only be as good as the produce you start with.
Pro Tip: Remove the papery layers and cut the onion from root to tip (vertically) in thin strips, about ⅛ inch thick. Cutting the onion from top to bottom will keep the onions crisper and hold the crunch in longer. When the onions are cut across the fibers it releases more moisture and softens the onions.
Apple Cider Vinegar
We love the flavour of apple cider vinegar in this recipe. The vinegar used needs to have a 5% acetic acid value to be able to store it in the fridge for upto 7 days.
You can use another vinegar that is safe for you and your allergies and suited to your flavour preference. Some vinegars have a higher chance of cross contact with allergies. We have found some white vinegars with wheat cross contact.
Pro Tip: Malt vinegar is never safe for anyone with coeliac's disease. It is made from barley.
Salt
We use sea salt, kosher salt, or pickling salt in this recipe when we make it. Double check for shared lines in manufacturing.
Pro tip: Using table salt, iodised salt, or any other salt with anti-caking agents can result in a cloudy pickling liquid and discoloration of the onions.
Sugar
We like to use granulated sugar. Sometimes we choose honey, or maple syrup if we have it handy.
To keep the pickled red onions vegan make sure to use a vegan granulated sugar. Most countries do not use bone char to refine sugar cane but there are still some countries that do. Honey is not an ingredient commonly accepted as vegan. Vegan honey has not been tested in pickling.
Pro tip: If you are looking for a sweetener to replace the sugar only Splenda is heat stable for pickling. It will need a different amount as Splenda can taste sweeter than sugar using smaller amounts. For more info on heat stability and sweeteners in pickling and canning see this article by Oregon State University.
Instructions/ Directions and Tips
Step 1
Peel the papery outside layers and discard. Slice the red onions in half, then from root to top in ⅛ inch thin slices.
Tip
How the onions are cut will make a difference. Cutting lengthwise will keep them crisper and crunchier for longer.
Tip
Cutting the onions in ⅛ inch slices will give the best crunch and pickling balance for quick pickling. If you like them crunchier cut them up to ½ inch thick.
Step 2
Tightly pack sterilised, clean jars with onions and any add-ins you'll be using into the jar. Leave 1 inch from the top edge of the jar to the top of the onions. Set aside.
Step 3
In a medium sized pot over medium heat combine the Apple Cider Vinegar.
Step 4
Add Water to the Pot.
Step 5
Sprinkle sugar into the pot.
Step 1
Pour in Salt to the pot
Step 2
Stir together. Keep Stiring until it comes up to a simmer.
Step 3
Let simmer just until the salt and sugar have dissolved. About 1-2 minutes. Small bubbles like in the picture. Not boiling.
Step 4
Remove the pot from the heat. Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.
Tip
This is a step best done over or in a sink. We have a habit of spilling just a bit and the clean up is way easier in a sink.
Step 10
Make sure all the onions are fully submerged in the pickling solution. If not, push any onions sticking out under the liquid. Onions sticking out will not quick pickle properly and can grow mould.
Step 11
Let the jar cool uncovered on a heat resistant spot, like a trivet, on the counter. It should cool for 30-45 minutes uncovered.
After cooling, put the lid on the jar and move the jar into the fridge to store for up to 7 days. They are now ready to eat!
Top Tip
You may need to top up the liquid as it fills in to all the nooks and crannies it will drop the level to fill in the empty spaces. You may need to move the onions around a bit with a chopstick or turn the jar to get all the air bubbles out.
Top Tip
The longer they sit the better the flavour. The onions will lose their crunch 2-3 days after making. The colour in the onions will also fade as they sit in the fridge over time.
Low Food Waste Tips
If you have a ton of red onions or even just one you need to use up, this is the perfect recipe to make sure you do not waste the onions. This will also work for other kinds of onions, like pearl onions.
When the red onions are all eaten don't throw out the brine liquid. You can use the liquid to marinade meat! Use the quick red onion pickle liquid in this Pickle Brined Pork Roast or on Chicken Skewers.
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Changing Up the Type of Vinegar
You can keep to one kind of vinegar or mix it up and do a custom blend of vinegars in a 60/40, 70/30, or 50/50 mix in easy pickled red onions.
- Rice - instead of iceberg lettuce, you can use romaine lettuce or spinach
- White - use gluten free buns instead of white bread buns to make this gluten free
- Wine Vinegar - Red or white wine vinegar or sherry vinegar, if they are safe for you add great flavour
Different Flavour Additions
- Hot-n-Spicy - Add red chili flakes or thinly sliced bananas peppers
- Citrus-y - Pop in thin slices of lime, lemon or a bit of dried sumac spice
- Herb-y - A few sprigs of your favourite fresh herb like rosemary, thyme, oregano, dill,bay leaves and so many more!
- Spices - From cumin and fennel to coriander different spices can be added. Peppercorns and mustard seeds are also great add-ins.
- Garlick-y - Garlic cloves are a great flavour addition. Peel a couple and pop them in the bottom of the jar.
Equipment Needed for Easy Pickled Red Onions
- 1 Pint Glass Canning Jar
- Medium Pot
- Canning Funnel
- Stirring Utensil
- Knife and Cutting Board
- Measuring Cups and Spoons
The three most important pieces of equipment are the storage jars, the pot, and the funnel.
Glass Jars
Glass canning jars with a tight fitting lid to keep the pickled red onions fresh longer in the fridge. It is really important to pickle in the right kind of material. You can use glass or ceramic jars as they will not react to the pickling brine. Metal and plastic will react to the acidity in the recipe and are not suitable for storing the pickled red onions.
Stovetop Pot
The pot is imperative as the brine needs to be heated on the stove. Microwaving will not evenly heat the liquid, so stovetop heating in a pot is needed.
Funnel
A canning funnel just makes pouring the liquid into the jar, so much easier. There are regular funnels with tiny spouts that you have to hold or wait to empty, skip that kind and get a canning funnel which has a spout the same size as the jar opening. I prefer using a wide mouth jar and a canning funnel to make things easier on me.
Top Tip
Find pickled red onions too strong of a taste or bitter? Try soaking the onions in ice water for 15 minutes then pickling or in a vinegar bath for 10 minutes then rinsing to take a bit of the strong onion-y taste away. Another option is to dip the red onions in hot water to take the strong taste out of the onions. We prefer to skip all this as we like the full onion taste in our pickled onion.
Refridgerator Storage Instructions
In a sterilised glass jar with a lid to make it airtight the easy pickled red onions will keep for up to 7 days in the fridge. It is not recommended to store this recipe in a metal or plastic container.
We do not recommend freezing pickled onions.
FAQ
Yes, You can. Adding either dried chilis to the pickling liquid will add a hint of spice. While adding thinly sliced jalapenos, banana peppers, or your favourite hot pepper will make for a spicier red onion pickle. This is a great addition to tacos, burritos, enchiladas, asian inspired subs, and so much more.
Adding a bit of lime juice along with the spice will make them similar to a mexican pickled red onion.
You need some sort of sweetness to counteract the bitterness in the onions. If you want to reduce the bitterness you could try blanching or soaking the onions first. The other thing the sugar balances is the zing of the vinegar. You can use a more naturally sweet vinegar to be able to omit the sugar in pickled red onions. The other thing you can do is use Splenda as a sweetener instead of sugar.
Splenda is a sugar replacement that is generally suitable for diabetics. It is also heat stable and can be used in a recipe like this where the pickling brine needs heating. Generally sweeteners and sugar replacements are used in a ⅓ amount from the original recipe sugar amount. Sugar replacers can taste very sweet, even when used in tiny amounts so start smaller and work up to your desired sweetness.
You can. Just like any other pickle they are suitable for home canning but this recipe is not one that has been tested for home canning. It is best to find a recipe that is specifically for home canning as the acidity of the onions and brine will matter.
There are also a number of safety precautions that need to be met before canning a food. These directions are not suitable for home canning. If looking to can pickled onions check with the National Centre For Home Food Preparation for best practices and recipe adjustments and ideas for shelf stable storage.
What Do You Put Pickled Red Onions On?
Everything!!! From pizza topping, to sandwiches filler, bagel addition, tacos, on salads, or even as a side. One of my favourites is to put them on a teriyaki chicken burger or on soy free carrot Lox! There are so many ways to use quick pickled red onions.
Our favourite sandwiches to put pickled red onions on are:
📖 Recipe
Equipment
- 1 Pint Glass Canning Jar
- Medium pot
- Canning Funnel
- Stirring Utensil
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
- 2 Red Onions medium
- ⅔ Cup Apple Cider Vinegar
- ½ Cup Water
- 1 teaspoon Kosher Salt
- 1 Tablespoon Sugar
Instructions
- Slice the red onions in half, then from root to top in ⅛ inch thin slices.2 Red Onions
- Tightly pack sterilised, clean jars with onions and any add-ins you'll be using into the jar. Leave 1 inch from the top edge of the jar to the top of the onions. Set aside.
- In a medium sized pot over medium heat combine the water, vinegar, salt and sugar to form the pickling solution.⅔ Cup Apple Cider Vinegar, ½ Cup Water, 1 teaspoon Kosher Salt, 1 Tablespoon Sugar
- Stir together until it comes up to a simmer. Let simmer just until the salt and sugar have dissolved. About 1-2 minutes.
- Remove the pot from the heat. Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.
- Make sure all the onions are fully submerged in the pickling solution. If not, push any onions sticking out under the liquid.
- Let the jar cool uncovered on a heat resistant spot, like a trivet, on the counter. It should cool for 30-45 minutes uncovered.
- After cooling, put the lid on the jar and move the jar into the fridge to store for up to 7 days. They are now ready to eat!
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Pickled Red Onions? Please Leave a Comment Below.
Rate our Recipe. Pin it for later.
We Love To Hear From You!
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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