Pickled Red Onions
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Simple ingredients: onion, spices, vinegars, plus some water. 
Soaking the onions in hot water gives you the right consistency and texture. 
These pickled onions are delicious on their own, but are most popular as an addition to sandwiches, tacos, or with other meals. They are easy to make and they last a long time in the fridge. This recipe will make one pint; you can easily scale it up to make larger batches.
This delicious condiment is inspired by recipes from Jose.elcook, Not Another Cooking Show, and Rick Bayless.
Pickled Red Onions
Category
Canning
Condiments
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
12 hours
Total Time
25 minutes
Ingredients
- 1 red onion, French cut (sliced lengthwise, or pole to pole)
- 1/2 cup apple cider vinegar
- 1/4 cup red wine vinegar
- .75 cups of water
- 1/2 tsp dried oregano
- 1/2 tsp whole cumin or coriander
- .75 Tbsp sugar
- 1 tsp Kosher salt
- 1/2 tsp cinnamon or 1 cinnamon sticks
- 1 bay leaves
- (optional) 1/4 to 1/2 tsp red pepper flakes
Instructions
- Start 2 quarts of water to boil.
- Slice your onions thin and put them in a bowl.
- Cover the onions with the boiling water and then let sit for 20-30 minutes.
- Drain the onions and put them into a quart jar.
- Mix your brine and heat it (not boil it) to just dissolve the salt and sugar.
- Add the bay leaves and red pepper flakes to the onions.
- Pour the brine over the onions (a canning funnel is very handy here)
- Tighten the lid and then tip back and forth to distribute the flavors.
- Makes one quart of pickled onions.
- Let steep in your fridge for at least 12 hours, and then enjoy!