Pickled Red Onions
15m prep 10m cook 12h ready
Quick and easy pickled red onions with a sweet and tangy brine. Perfect for sandwiches, salads, or as a garnish.
Ingredients
- 2 1/2 lb red onions sliced into ⅛-inch-thick rings
- 1 1/2 cup cold water
- 1 1/2 cup champagne vinegar
- 1 1/2 cup apple cider vinegar
- 1 1/2 cup sugar
- 16 sprig fresh thyme tied with butcher’s twine
- 3 tbsp kosher salt
- 1 tbsp yellow mustard seeds
- 1 tsp crushed red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 4.46 mg
- Magnesium: 96.7 mg
- Phosphorus: 165 mg
- Potassium: 455 mg
- Zinc: 1.34 mg
Let's Cook
-
Step 1.
Fill a large bowl with ice water and submerge the sliced red onion rings in it. Let them soak while you prepare the brine.
-
Step 2.
In a large stockpot over high heat, combine 1½ cups cold water, 1½ cups champagne vinegar, 1½ cups apple cider vinegar, 1½ cups sugar, the thyme bundle, 3 tablespoons kosher salt, 1 tablespoon yellow mustard seeds, and 1 teaspoon crushed red pepper flakes. Bring to a boil, stirring occasionally, until the sugar and salt are fully dissolved.
-
Step 3.
Remove the pot from the heat and let the brine cool to room temperature, about 30 minutes. Once cooled, remove and discard the thyme bundle.
-
Step 4.
Drain the onions in a colander and transfer them to a quart jar or a large bowl. Pour the cooled pickling brine over the onions, ensuring they are fully submerged.
-
Step 5.
Cover the jar or bowl and refrigerate for at least 12 hours before serving. The pickled onions can be stored in a lidded jar in the refrigerator for up to 1 month.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.