Easy pickled red onions

Making your own pickled red onions is so easy and this recipe flavoured with mustard seeds, oregano and Balsamic vinegar is just delicious.

Easy pickled red onions

I have been making a version of these pickled red onions for years now and I’m actually not sure why I haven’t shared it before. It’s probably the most versatile of all pickles as it can literally be used in anything. Sandwiches, tacos, burritos, salads. You name it, it works.

For this batch, I flavoured the pickles with mustard seeds, coriander seeds, dried oregano and used a good splash of Balsamic vinegar. The end result was a deeply aromatic pickle with a lot of savory notes, which I really loved. That’s the beauty of making your own pickled red onions, you get to play around and change the ingredients which results in a different tasting pickle every time.

Easy pickled red onions

How to pickle red onions

Sterilize a large glass jar then add sliced red onions. Bring vinegar, water and spices to a simmer in a saucepan then pour over the onions. Tightly screw on the lid then allow to come to room temperature before placing in the fridge for at least 24 hours before serving.

How long do pickled onions last?

These pickles will last up to a month if kept in the refrigerator. Make sure the onions are always covered with the pickling liquid (you can top it up with more vinegar and water if necessary).

What to eat with pickled onions

Easy pickled red onions

Pickle recipes:

  1. Easy pickled radishes
  2. Home-made pickled cucumber
Easy pickled red onions

Easy pickled red onions

Making your own pickled red onions is so easy and this recipe flavoured with mustard seeds, oregano and Balsamic vinegar is just delicious.
4.91 from 20 votes
Print Pin Rate
Course: Homemade pickles
Cuisine: American
Keyword: easy pickle recipe, easy pickled onions, Pickled red onions
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 99kcal
Author: Alida Ryder
Servings: 1 large jar of pickled onions

Ingredients

  • 4 cups peeled and sliced red onions
  • 1 cup white vinegar
  • ½ cup water
  • ¼ cup Balsamic vinegar
  • ½ cup sugar
  • 1 tablespoon salt
  • 2 teaspoons mustard seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon coriander seeds
  • ½ teaspoon peppercorns

Instructions

  • Place the red onions in a 1 liter (4 cup capacity) sterilised glass jar.
  • In a small saucepan, heat the remaining ingredients until the sugar has dissolved then pour over the red onions, ensuring the onions are completely covered.
  • Place the lid on the jar and allow to cool before placing in the fridge for at least 24 hours before serving.
  • These pickles will last for up to 1 month in the refrigerator.

Nutrition

Calories: 99kcal | Carbohydrates: 22g | Protein: 1g | Sodium: 878mg | Potassium: 137mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 0.5mg

Easy pickled radishes

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