Pickled Red Onions
Posted On 30 March 2025
These are great to add to sandwiches and salads for a nice bit of acid.
Pickled Red Onions
Equipment
- 1 pint canning jar with ring and lid
Ingredients
- 5-10 peppercorns (optional)
- 1 medium red onion, peeled, halved, and sliced thin
- 1 shallot, peeled, halved, and sliced thin (optional)
- 1 jalapeno, halved, seeded, and sliced thin (optional)
- 1 inch Daikon Radish, sliced into thin strips (optional)
- 1 inch Carrot, sliced into thin strips (optional)
The Brine
- 120 grams water (½ cup)
- 120 grams white vinegar (see notes) (½ cup)
- 40 grams grenadine (2 tablespoons)
- 10 grams sea salt or kosher salt — NOT iodized (1½ teaspoons)
- 1 teaspoon red pepper flakes (optional)
Instructions
- If using, put the peppercorns in the bottom of the mason jar.
- Slice the onion and shallot (optional) and pepper (optional) thin and place in the jar.
- In a small saucepan add the water (120g), vinegar(s) (120g), grenadine (40g) and salt (10g). (Optional: add red pepper flakes.) Bring to a boil to a boil. Remove from heat and let cool slightly. (If you'd like, add a teaspoon of red pepper flakes.)
- Pour brine over the onions in the jar and seal.
- Store in the 'fridge for up to 6 weeks.
Notes
- For vinegar (120 grams total), I usually use 100-110 grams of white vinegar and the remainder as red wine vinegar.
- For a pint jar I usually get 250-260 grams of thinly sliced vegetables in there. What I generally do is slice up the jalapeno, the shallot, and about 1-2″ of daikon radish, weigh that, and then add sliced onion until I get to 260 grams. Mix well, then pack the jar.
- For a little spicier, cut the stem off a Serrano Pepper, slice length-wise, and put into the jar first, cut side out — that way you can see the pepper from outside the jar and know which jar is spicy.
