They are so delicious and they make a wonderful addition to any meat or poultry dish. I love pickles. I think they add so much flavor to almost any meal. Store-bought pickles are great, but making your own at home is so much fun and the result is wonderfully flavorful. Pickled red onions are very easy to make. I make them often because I really enjoy their unique flavor. I like them even better than these very tasty (and easy to make) quick pickles.
Ingredients
You’ll only need five ingredients (plus water) to make these tasty pickles. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Red onion: I haven’t tried this recipe with yellow onions, though it just might work!White vinegar: White wine vinegar also works in this recipe.Kosher salt: If you use fine salt, you might want to reduce the amount you use.Seasonings: I use dried bay leaves and whole peppercorns. The bay leaves are nonnegotiable - they really enhance the flavor of these pickles.
Instructions
Making pickled red onions is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to slice red onions, then place the slices in a jar.Now, pour a hot liquid made of water, vinegar, salt and spices on top of the onions.Let them rest for a few hours before serving. That’s it!
Expert tip
It’s fine to let the onions rest at room temperature for up to 2 hours. But if you’ll keep them for longer than that, you do need to place them in the fridge.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
As discussed above, you can use different types of vinegar to alter the flavor and appearance of these pickles.Sometimes I add a few peeled garlic cloves to the jar.For a nice kick, try adding a sliced jalapeno or serrano pepper to the jar. Make sure to wear gloves when handling hot peppers.
Serving suggestions
Pickled red onions are wonderful when paired with just about any meat or chicken dish you can think of. I like to serve them with grilled meats, so I often serve them when I make grilled chicken breast or grilled skirt steak. They are also good with slow-cooked pot roast.
Storing leftovers
Leftovers keep well in the fridge, in a sealed glass jar, for about a week. They rarely last that long in our house, though. Since they go so well with so many dishes, we go through them pretty quickly.
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Recipe card
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