Pickled Red Onion Recipe Red Wine Vinegar Easy & Tangy

Pickled red onions are a vibrant, tangy addition that can elevate the simplest dishes to new heights. Whether you’re topping tacos, sandwiches, salads, or grilled meats, these bright pink beauties bring a refreshing crunch and a burst of flavor.

Using red wine vinegar in this recipe adds a subtle fruity depth that perfectly balances the natural sweetness of the onions. Not only do pickled red onions add color and zest to your plate, but they are also incredibly easy to make and store, making them a pantry must-have for any home cook.

In this blog post, I’ll walk you through a detailed, foolproof recipe for making pickled red onions with red wine vinegar. You’ll learn why this recipe stands out, what equipment you need, and some handy tips and variations to customize your pickles.

Plus, I’ll share serving ideas and nutrition facts so you can enjoy these delightful tangy onions guilt-free. Ready to brighten up your meals?

Let’s dive in!

Why You’ll Love This Recipe

This pickled red onion recipe is a game-changer for several reasons. First, it’s incredibly quick to prepare — you can have perfectly pickled onions ready in under an hour.

The red wine vinegar provides a balanced acidity that enhances the natural sweetness of the onions without overpowering them. Plus, the recipe uses simple pantry staples you probably already have on hand.

Another reason to love this recipe is its versatility. The pickled onions can be served on everything from burgers and grilled chicken to roasted vegetables and grain bowls.

They add a beautiful pop of color and a crunchy, tangy bite that complements rich and savory flavors alike.

Lastly, these pickled onions store well in the fridge for up to two weeks, so you can make a big batch and enjoy them throughout the week. It’s an easy way to add a gourmet touch to everyday meals!

Ingredients

• 2 medium red onions, thinly sliced
• 1 cup red wine vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 cloves garlic, peeled and smashed
• 1 bay leaf

Equipment

• Medium saucepan for heating the pickling liquid
• Glass jar or airtight container for storing the pickled onions
• Sharp knife for slicing onions thinly
• Cutting board
• Measuring cups and spoons
• Mixing spoon

Instructions

1. Prepare the onions: Peel the red onions and slice them thinly into rings or half-moons using a sharp knife. The thinner the slices, the quicker they will pickle.
2. Make the pickling brine: In a medium saucepan, combine the red wine vinegar, water, sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Do not boil.
3. Add aromatics: Remove the saucepan from heat and stir in the black peppercorns, red pepper flakes (if using), garlic cloves, and bay leaf. Let the brine cool for a few minutes.
4. Combine onions and brine: Place the sliced onions into a clean glass jar or airtight container. Pour the warm brine over the onions, making sure they are fully submerged. Use a spoon to press them down if needed.
5. Cool and refrigerate: Let the jar cool to room temperature, then seal with a lid and refrigerate. The onions will be ready to eat after 30 minutes but taste best after at least 1 hour.
6. Storage: Pickled onions can be stored in the refrigerator for up to two weeks. Always use a clean utensil to remove them to avoid contamination.

Tips & Variations

“For even more flavor, try adding fresh herbs like thyme or oregano to your pickling jar.”

• Use different vinegars: Substitute red wine vinegar with apple cider vinegar or white wine vinegar for a slightly different flavor profile.
• Add sweetness or spice: Increase or decrease the sugar based on your taste. For extra heat, add more red pepper flakes or a sliced jalapeño.
• Try other vegetables: You can pickle other veggies like carrots, cucumbers, or radishes using this same brine recipe.
• Make quick pickles: If short on time, slice onions super thin and let them pickle for just 15-20 minutes; they won’t be as intense but will add a nice tang.
• Use a mandoline: For perfectly even slices, use a mandoline slicer instead of a knife.

Nutrition Facts

Serving Suggestions

Pickled red onions are incredibly versatile and can add zing to a variety of dishes. Here are some ideas to get you started:

• Top your favorite tacos or burritos for a fresh, tangy crunch.
• Add to salads for a pop of color and flavor contrast.
• Use as a condiment on sandwiches or burgers instead of raw onions.
• Serve alongside grilled meats or fish to cut through richness.
• Mix into grain bowls or roasted vegetables for added brightness and texture.

For more creative condiment ideas, check out our homemade ketchup recipe and easy chimichurri sauce. If you love pickled veggies, you’ll also enjoy our quick cucumber pickle recipe.

Conclusion

Making pickled red onions with red wine vinegar is a simple yet transformative way to enhance your meals. This recipe is quick to prepare, uses everyday ingredients, and results in a vibrant, tangy topping that pairs well with countless dishes.

Not only do they brighten up flavors, but they also add a delightful crunch and a splash of color that makes your plate more appealing. Once you try this recipe, you’ll find yourself reaching for pickled onions to elevate everything from casual snacks to more elaborate dinners.

Whether you’re a seasoned home cook or just beginning your culinary adventures, this recipe is a fabulous pantry staple to master. Keep a jar in your fridge and watch how these zesty onions become your go-to garnish.

Happy pickling!

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