Savory Pickled Red Onions Recipe
Pickled onions are the perfect condiment adding vinegary flavor to sandwiches, salads and a colorful topping for tacos. This pickled onion recipe is simple, no boil and sugar-free. Fridge pickles slowly infuse and no hot bath canning is needed. Simply mix the short-list ingredients below and indulge in this savory pickled onion condiment.
Pickled red onions are a quick and easy way to add bright flavor and crunch to tacos, salads, grain bowls, and sandwiches. With just a few ingredients, you can make this tangy condiment at home in minutes, and it keeps well in the fridge for weeks. Perfect for meal prep, these crisp onions balance rich dishes and bring a pop of bright, pink color to any plate.
What is the best vinegar to use in this pickled onion recipe?
Skip the apple cider or similar hued red wine vinegar for this condiment concoction. White vinegar is the most stable, choice and the clear flavor notes let the tang of the onions really shine.
How Long Do Pickled Red Onions Last in the Fridge?
Pickled red onions will last in the fridge for 2 weeks while retaining their crunchy texture. After that they are fine to eat, but the onions will begin to take on a softer texture.
This Recipe for Easy Refrigerator Pickled Onions is Sugar Free, for Those Looking to Cut Down on Glucose.
If you’re avoiding sugar, you can still enjoy crisp and flavorful pickled onions. Simply use vinegar, water, and salt for a sugar-free brine. For extra flavor, I added spices like juniper berries, thyme and sea salt.. These no-sugar pickled onions are just as tangy and delicious, making them a healthy option for any diet.
A Quick Note on Juniper Berries:
Juniper berries (a key ingredient in Gin) can be harvested directly by hand from the tree when in season or bought a specialty store. I find juniper berries are readily available a health food store or coop in the bulk spice section.
Why Soak Onions Before Pickling?
Soaking the onions before pickling improves their flavor, texture, and aids in their ability to absorb a brine. Soaking before pickling mellows out harshness, reduces irritation, and allows the onion’s moisture to swell for optimal infusion of the brine.
Why keep these in the fridge and not preserve for hot canning?
This quick pickle does not include the ingredients for safe, shelf stable preserving. The safest way to store this specific recipe is in the refrigerator to lower the risk of botulism.
Serving Suggestion:
Pickled red onions are delicious on sandwich’s, salads and tacos. This recipe studded with the earthy notes of Juniper Berries goes extremely well with beef. Try this recipe as a garnish for roasted beef on toast points with slather of spreadable cheese or sour cream.
Pickled Red Onions
Ingredients
- 1 medium Red Onion
- ½ cup White Vinegar
- 3 sprigs Fresh Thyme
- 4 Juniper Berries
- 1 tsp Sea Salt
Pre-Pickle Hot Salt Bath
- 1 cup Hot Water
- 2 tbls Sea Salt
Instructions
Pre-pickle Salt Bath
- Peel and slice the red onion into 1/3 inch rounds.
- Mix the salt and hot water in a medium bowl, until the salt is dissolved.
- Add onion slices and let sit for 10 minutes.
- Drain onion slices using a strainer.
Pickling the Onions
- Crush the juniper berries, using a smaller cutting board to press the berries down onto a larger cutting board.
- Add 2 sprigs thyme, crushed berries and sliced red onions to a glass pint sized canning jar.
- Pour white vinegar over and sprinkle with seas alt.
- Tighten canning ring tightly over the top and set in refrigerator for at least 23 hours before serving. These refrigerator pickles will stay crisp for up to 2 weeks.
Nutrition
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