Easy pickled red onions

 In Gluten Free, Home-made Christmas Gifts, Learn the basics, Quick and Easy, Recipes, Sides, Vegetarian

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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:

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  2. Home-made pickled cucumber
Easy pickled red onions
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5 from 5 votes

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.
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
Servings 1 large jar of pickled onions
Calories 99kcal
Author Alida Ryder

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: 0.2% | Vitamin C: 7.2% | Calcium: 3.4% | Iron: 3%

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Showing 4 comments
  • Munnaza Kamran
    Reply

    I love this! I have been making pickled onions for a long time too but I never ‘cooked’ the vinegar in a saucepan. I just pour it directly over the onions in a jar and leave it. I am no expert – so want to make sure what’s the difference? Should I heat the vinegar and seeds before adding them to the onions or can I do what I have been doing? Thanks in advance

    • Alida Ryder
      Reply

      Heating the mixture infuses the herbs and spices more in my opinion and also allows a quicker pickle as the heat breaks down the cells of the onions faster. 🙂

  • Reply

    I’ve made homemade pickles Alida, but never pickled onions. I’ll definitely need to try though, because I’m a big onion fan and would probably enjoy them on lots of things!

    • Alida Ryder
      Reply

      You so would! They add the perfect acidic punch to burgers, sandwiches and tacos!

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