An open jar of pink, jewel-toned pickled red onions with whole peppercorns and a serving fork.

Crunchy Pickled Red Onions (with ACV and Honey)

Recipe By : Michelle McCowan

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Crisp, crunchy, tangy and subtly sweet, Pickled Red Onions are the perfect way to add a zesty twist to any dish!

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Prep Time 10

Resting Time 30

Total Time 40

Dietary DF, GF, Nut Free

Season(s) Autumn, Spring, Summer

Difficulty Easy

Yield 1 Pint (16oz)

Equipment

Clean Glass Jar (1 Pint or 2 half Pints)
Stovetop
Saucepan
Knife or Mandolin

Ingredients

▢ 1 medium Red onion (about 200g, chopped)
▢ ½ cup Apple cider vinegar (with Mother)
▢ 1 cup Filtered water
▢ 1 teaspoon Honey (or Pure Maple Syrup)
▢ 1 teaspoon Unrefined salt
▢ 4 - 5 Whole Peppercorns

Instructions

First, combine the water, apple cider vinegar, honey and salt in a small saucepan.
Place over medium-low heat and stir occasionally until the salt has mostly dissolved. Unrefined salt typically doesn't fully dissolve, so it's normal to still see some granules at the bottom.
Once the brine begins to bubble, remove it from the heat and let it stand until you're ready to pour it over the onions.
After many, many batches of pickled red onions, I've come to realize the way you slice matters!
Slicing against the grain to make thin rings can make a stunning presentation. They also absorb the brine faster, so you can serve them sooner. This method has a couple of downsides, though.
First, they don't stay as crisp and crunchy (though that could be an upside depending on your preference). Second, without a mandoline, it's far too tedious to get nice, even slices.
Cutting with the grain holds a crunchier texture and makes it much easier to get even slices with just a knife.
Starting from the bottom edge, slice the onion along the grain. Continue slicing until the onion half starts to get wobbly (usually around the halfway point). Flip the onion down to stabilize it, then continue slicing along the grain.
Repeat this process with the other onion half.
First, drop the peppercorns into a clean pint jar or split them into two half-pint jars. You can also add any extra herbs or spices (like garlic and dill) at this time.
With clean hands, pack the onion slices into the jar as evenly as possible. Gently press the onion down as you fill the jar to avoid large gaps.
Keep filling the jar with onion slices until they reach about half an inch below the rim to ensure the brine fully covers them.
Pour the brine over the onions, making sure they are fully submerged. If any odds and ends are sticking out, use a spatula to gently press them down into the brine.
Once you've poured the brine over the onions, seal the jar tightly and let them sit at room temperature for 10 to 15 minutes before transferring them to the fridge.
Allow them to rest for at least 30 minutes before serving. They get even tastier the next day, so you can leave them overnight or up to 7 days for a bolder flavour.
For the crispest crunch and the brightest flavour, I find they are best served within 2 to 24 hours.
Regardless, they will last up to 2 weeks in the fridge and still taste delicious!

Notes

White wine vinegar can replace the apple cider vinegar for a more neutral flavour that's still gentler than white vinegar. You could also use rice vinegar.

Maple syrup can be used in place of the honey at a 1:1 ratio.

Garlic cloves can add another layer of flavour! 2 to 3 cloves are all you need for a 1-pint jar.

Other herbs & spices can be added to create unique flavourings. This recipe is simply a starting point!

Chive blossom vinegar can add another layer of garlicky flavour.

Tips

Slice with the grain for the crunchiest pickled red onion. Slice against the grain (creating rings) for a softer texture, quicker marinating time and prettier presentation.
Let the brine stand for a few minutes before pouring for the crunchiest pickled onions. Boiling-hot brine can soften the red onion slices.
Add the peppercorns first, so they stay at the bottom of the jar and make serving easier.

Storing

These are quick pickled onions (also known as refrigerator pickles). This means they are not meant for canning and must be refrigerated.

This also means they should be consumed fairly quickly. If properly sealed and refrigerated, they can last up to 2 weeks.

Since they make nearly any dish a little brighter, I tend to go through them in about 5 to 7 days. Thankfully, it's quick and easy enough to whip up a batch every week or two!

Nutrition

Total Servings : Servings

These nutrition values are estimates only and may vary based on specific brands or substitutions used. Please see my full disclaimer here.