Pickled Red Onions [Viva la Vinegar Remix]

Tangy, vibrant pickled red onions in a flash. Perfect for topping tacos, adding zing to salads, or brightening up sandwiches with that essential acidic bite.

Makes

1 jar (about 2 cups)

Total Time

35 min (5 min prep)

Ingredients

1 large red onion (about 12 oz/340g)
1/2 cup (120ml) white wine vinegar
1/4 cup (60ml) filtered water
2 tsp (8g) coconut sugar
1 tsp (6g) Diamond Crystal kosher salt

Make it Good For The Gut (Optional)

Replace white wine vinegar with apple cider vinegar with the mother for beneficial bacteria and digestive enzymes. Add 1 clove fermented garlic (minced) to the brine for prebiotic benefits. Include 1 tsp fresh grated ginger for anti-inflammatory properties and digestive support. Use raw honey instead of coconut sugar for additional enzymes and antimicrobial benefits. Add 1/4 tsp turmeric powder for curcumin and vibrant color enhancement.

Remix Options

Vinegar Alternatives: Use apple cider vinegar, rice vinegar, or champagne vinegar for different flavor profiles – each brings unique depth and acidity levels. Sweetener Swaps: Replace coconut sugar with pure maple syrup (1 1/2 tsp), raw honey (1 1/2 tsp), or monk fruit sweetener (1/2 tsp). Onion Variations: Try yellow onions for milder flavor, white onions for sharper bite, or shallots for delicate sweetness. Spiced Version: Add 1/2 tsp coriander seeds, 1/4 tsp black peppercorns, and 1 bay leaf for aromatic complexity. Mexican Style: Include 1 jalapeño (sliced), 1/2 tsp cumin, and 1/4 tsp Mexican oregano for taco-ready pickles. Asian Inspired: Add 1 tsp sesame oil, 1/2 tsp red pepper flakes, and 1 tsp fresh ginger for stir-fry compatible onions.

Good To Know

Quick Pickle Science: The acid in vinegar breaks down cell walls quickly, creating tender texture and bright flavor in just 30 minutes – longer pickling develops deeper, more complex taste. Slicing Technique: Cut onions against the grain into thin, uniform slices (1/8 inch) for consistent texture and faster acid penetration. Temperature Advantage: Room temperature brine penetrates faster than cold, but refrigerating immediately after combining prevents over-softening and maintains crunch. Jar Selection: Use wide-mouth glass jars for easy packing and removal – plastic containers can absorb flavors and aren’t recommended for acidic foods. Storage Guidelines: Keep refrigerated up to 2 weeks in airtight container – flavor peaks at 24-48 hours and gradually mellows over time. Usage Tips: Drain before serving to prevent diluting other flavors, but save the brine for salad dressings or cocktail mixers. Color Preservation: The natural anthocyanins in red onions create the beautiful pink color that intensifies over the first day of pickling.

steps

Slice:

Cut red onion in half from root to tip, then slice into thin 1/8-inch crescents. Uniform thickness ensures even pickling and consistent texture.

Pack:

Place sliced red onions in clean wide-mouth glass jar, pressing gently to pack without crushing. Leave about 1/2 inch headspace at top.

Dissolve:

In small bowl, whisk together white wine vinegar, filtered water, coconut sugar, and kosher salt until sugar and salt completely dissolve, about 1 minute.

Pour:

Pour prepared brine over packed onions, ensuring all pieces are completely submerged. Tap jar gently to release air bubbles.

Press:

Use clean spoon or small plate to gently press onions below brine surface. Proper submersion prevents spoilage and ensures even pickling.

Chill:

Seal jar with tight-fitting lid and refrigerate for minimum 30 minutes before serving. Flavor develops and intensifies over first 24 hours for optimal taste.