Quick Pickled Red Onions

We recently had house guests visit and as a nice gift they left us with a jar of pickled beets they had picked up on their travels through the local countryside. I’m not sure they knew, but I LOVE beets: pickled, roasted, boiled, any which way! So this was an amazing gift! However, it got me thinking…why haven’t I tried pickling anything? I decided to start with quick refrigerated pickled onions as they seemed the easiest. I did a lot of research and a lot of tests and I believe this recipe is transformative. The flavor the pickled onions add to so many dishes is incredible! And how easy is this recipe to make?? I love it when a good idea meets an easy recipe and creates an awesome dish. Next up, I’m pickling beets!

Begin by slicing your onion. The onion should be sliced to a medium thickness: too thin and there is no “crunch”, too thick and not enough pickle flavor can be absorbed. I use a mandolin to pick the thickness I want and to ensure the uniformity of each onion slice. You can use a knife — just try to be as consistent as you can. You can get an idea of the desired thickness of the onions in the picture below .

Next, in a small stock pot, add the vinegar, water, garlic pieces, sea salt, sugar, mustard seeds and peppercorns. Bring to a rapid boil then turn off the heat and let cool for 5 minutes. Meanwhile, stuff the onion slices and the fresh thyme sprigs in a glass jar (I love my Ball jars for this job). When the vinegar mixture has cooled a bit, pour the liquid over the onions making sure to cover all of them. Refrigerate the jarred onions for 2-3 hours (the longer they chill the more pickled they get).

You can serve the pickled onions as an accompaniment to so many dishes! It transforms your burgers, adds a unique twist to your avocado toast and wakes up your fried egg sandwiches!! And do you see that chunk of garlic in the bowl ↑ up there ? That is pickled too and tastes amaaaaaazing!! Try it…you’ll love it!

Top your burger with beautiful red pickled onions and taste the transformation…

Ingredients:

½ cup white wine vinegar (you can also use white vinegar)
¼ cup water
1 clove garlic, cut in to 3 pieces
½ tsp sea salt
½ tsp sugar, white cane or raw
1 tsp whole mustard seeds
1 tsp whole peppercorns
2-3 fresh sprigs thyme
1 medium red onion, sliced

The pickled onions will last in the refrigerator for up to 2 weeks.

Tips for Success

• Use a clean jar. Wash your glass jar and lid in hot soapy water and dry them well before packing in the onions. A clean jar helps your pickles keep their full two weeks.
• Pack them snugly. Press the onion slices down so the brine covers every piece. Any onion poking out above the liquid will not pickle and can spoil faster.
• Do not skip the cooling time. Letting the brine cool for those 5 minutes keeps the onions crunchy instead of cooking them limp.
• Use a clean fork. Always grab onions out of the jar with a clean utensil so you do not introduce anything that shortens their life.

Variations to Try

Once you get the hang of it, have fun with the flavors. Apple cider vinegar or rice vinegar both make lovely swaps for the white wine vinegar. Add a bay leaf, a few allspice berries or a pinch of red pepper flakes for extra character. Fresh dill or oregano work in place of the thyme. You can use this same brine on thinly sliced radishes, cucumbers, carrots or jalapenos too.

More Ways to Use Them

Besides burgers, avocado toast and egg sandwiches, I love these piled on tacos, grain bowls, salads and grilled chicken. They are also beautiful on a cheese board, and a spoonful of the brine whisked with olive oil makes a quick, tangy salad dressing.

Frequently Asked Questions

Why did my onions turn bright pink?

That is the magic of pickling red onions. The vinegar draws out the natural color, and the longer they sit, the brighter and prettier they get.

Can I reuse the brine?

For the freshest flavor and best safety, I make a new batch of brine each time rather than reusing the old one.

Can I store these at room temperature?

No. These are refrigerator pickles, not canned, so keep them in the refrigerator at all times.

Mandy

Quick Pickled Red Onions

Crunchy, tangy refrigerator pickled red onions with garlic, mustard seeds, peppercorns and fresh thyme. Ready in a few hours and perfect on burgers, avocado toast and sandwiches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 servings

Course: Condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/2 cup white wine vinegar or white vinegar
• 1/4 cup water
• 1 clove garlic cut into 3 pieces
• 1/2 tsp sea salt
• 1/2 tsp sugar white cane or raw
• 1 tsp whole mustard seeds
• 1 tsp whole peppercorns
• 2 to 3 sprigs fresh thyme
• 1 medium red onion sliced

Method

 

1. Slice the onion to a medium thickness, using a mandolin or a knife and keeping the slices as even as you can.
2. In a small pot, add the vinegar, water, garlic, sea salt, sugar, mustard seeds and peppercorns.
3. Bring to a rapid boil, then turn off the heat and let cool for 5 minutes.
4. Meanwhile, pack the onion slices and thyme sprigs into a glass jar.
5. Pour the slightly cooled liquid over the onions, making sure they are all covered.
6. Refrigerate for 2 to 3 hours. The longer they chill, the more pickled they get.

Notes

The pickled onions will last in the refrigerator for up to 2 weeks.