{Pickled Red Onions}

Ever wondered about those tangy, coloured strands that seemed to be adding so much impact on a fresh salad or dinner dish? The answer was likely pickled red onions. These crisp and colourful beauties are a real star to have on hand in your pantry (canned) or refrigerator (quick-pickled)– and we are giving them to you both ways!

^ Grey Arrow Farm onion field.

Whether fresh outta the garden or from the bowels of our winter storage, when brined with a little sweetness and tangy vinegar those onions completely liven up a whole dish. They are another favoured item we like having on-hand for meals here at the farm.

What can you use pickled onions for? Pretty much anything you want to add flavour and brightness to. These crisp, colourful beauties add tangy goodness to sooo many dishes.

Uses for pickled onions:

On all your Mexican favourites

  • Tacos
  • Burritos
  • Nachos
  • Quesadillas

On other good stuff

  • Burgers
  • Meats
  • Seafood
  • Salads

Also, check out the delish White Bean Tacos recipe right here on the blog!

Print Recipe

Pickled Red Onions

Can make these as QUICK pickles or CANNED pickles. Multiply this recipe to make a number of jars at once.
Servings: 1 pint jar (2 cups)

Ingredients

  • 1 large red onion, peeled + very thinly sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1-2 tbsp sugar or honey
  • pinch red pepper flakes (optional)

Instructions

For QUICK (refrigerator) pickles:

  • Place sliced onion in a jar. Bring the remaining pickling ingredients to a boil (only add red pepper flakes if you want a spicy kick), then pour over raw red onions. Transfer to the fridge and allow to sit for at least 2 hours before using (for full flavour). Lasts up to 2 weeks in refrigerator.

For CANNED (pantry storage) pickles:

  • Pack sliced onion in a pint jar.
  • Bring the remaining pickling ingredients to a boil (only add red pepper flakes if you want a spicy kick).
  • Pour boiling liquid over onions leaving 1/4” headspace. Remove air bubbles. Tightly attach seals and lids. 
  • Process jar in boiling water bath for 10 minutes.