Quick Easy Pickled Red Onions
- PREP 1hrs
- COOK 10min
- TOTAL 1hrs 10min
Our pickled red onions are crisp, tangy, and slightly sweet. We use a combination of fresh lime juice and apple cider vinegar. You can use just the vinegar, but the combination makes these even more delicious.
You Will Need
1 large red onion, halved and thinly sliced
2 cinnamon sticks
6 whole cloves
Pinch crushed red pepper flakes or gochugaru (Korean chili flakes)
1 cup (240ml) apple cider vinegar
1/2 cup (120ml) freshly squeezed lime juice, 5 to 6 limes
1/4 cup (50g) sugar, or more to taste, see tips
1 tablespoon fine sea salt
Directions
Add the sliced red onions to a medium bowl. Pour enough boiling water over them so that they are covered. Count to 5, then drain. Add the onions to glass jars (or a food-safe glass container with a lid).
Toast the cinnamon sticks, cloves, and pepper flakes until fragrant in a small saucepan over medium heat, 3 to 5 minutes.
Whisk in the apple cider vinegar, lime juice, sugar, and salt.
Bring to a simmer and cook until the sugar and salt have dissolved, 1 to 2 minutes.
Taste the brine for sweetness, and then add more sugar as needed.
Pour the pickle brine over the onions, pushing them down so they are covered. Add the lid and set aside on the counter until cooled.
Refrigerate for 2 to 3 weeks, ensuring the pickled onions stay submerged in the brine.
Adam and Joanne's Tips
- Sugar: I like the balance of 1/4 cup (50g) of sugar, but you can make these slightly sweeter by increasing the sugar or less sweet by decreasing it. Add closer to 1/2 cup (100g) of sugar for sweet pickled onions. When making your brine, taste it and add more sugar if needed. You can substitute maple syrup or honey in the recipe (these taste a bit sweeter than plain sugar, so add to your tastes).
- The nutrition facts are estimates. We assumed 1/4 cup of sugar.