Tulo

Pickled Onions Recipe

A hot vinegar brine poured over thinly sliced raw onion softens the sharp bite almost immediately, while a touch of sugar balances the acidity so the onions taste tangy and sweet rather than harsh, and the whole batch keeps in the fridge for weeks.

Prep
10 min
Cook
5 min
Total
15 min
Servings
8

Ingredients

Servings8
  • 2 medium red onion, thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 clove garlic clove, smashed

Nutrition per serving

Calories
208
Protein
0g
Carbs
53g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Slice the red onion as thinly and evenly as possible, ideally with a mandoline or a sharp chef's knife, and pack the slices into a clean pint-size jar.
  2. 2Add the peppercorns and smashed garlic clove to the jar with the onions.
  3. 3In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt fully dissolve.
  4. 4Carefully pour the hot brine over the onions in the jar, making sure they're fully submerged. Press down gently with a spoon if needed.
  5. 5Let the jar cool uncovered on the counter for about 15 minutes, then screw on the lid and refrigerate.
  6. 6Chill for at least 30 minutes before eating, though the color and flavor improve after 24 hours.

Tips & variations

  • Swap distilled white vinegar for apple cider vinegar or rice vinegar for a milder, slightly sweeter tang.
  • Add a pinch of red pepper flakes or a few slices of jalapeno to the jar for a spicy version.
  • White or yellow onions can be pickled the same way, though they won't turn the same pink color and taste noticeably sharper.
  • For a firmer texture that still absorbs plenty of flavor, use a 1:1 vinegar-to-water ratio instead of 2:1.

Storage & reheating

Keep pickled onions submerged in their brine in a sealed jar in the refrigerator for up to 3 weeks. No reheating needed; serve straight from the fridge. If the onions start floating above the brine line, push them back down or top off with a splash more vinegar.

Tips from the Tulo kitchen

  • Massaging the sliced onion with a bit of salt for a minute before adding the brine draws out extra moisture and helps the color turn pink faster.
  • Save the leftover brine after the onions run out; it works as a quick pickle for cucumbers, radishes, or jalapenos.

FAQ

How long do pickled onions last in the fridge?

Up to 3 weeks when kept fully submerged in brine in a sealed jar. If the onions look slimy or the brine turns cloudy, discard them.

Why do my pickled onions turn bright pink?

Red onions contain anthocyanin pigments that react with the acid in the vinegar, shifting from purple-red to a vivid pink within the first hour of pickling.

Can I use this brine on other vegetables?

Yes. The same vinegar, water, sugar, and salt ratio works well on thinly sliced radishes, carrots, jalapenos, or cucumbers.

Do pickled onions need to be canned or processed?

No. This is a quick refrigerator pickle, not a shelf-stable canned pickle, so it only needs to be refrigerated, not water-bath processed.

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