My pickled red onions recipe will change your life. Seriously! Red onions, vinegar, honey, salt, water, and my secret ingredient dried hibiscus flowers all you need.
Since I have discovered how to make these pickled red onions, they take up residence in my refrigerator. I literally put them on everything! Salads, tacos, burgers, sandwiches, and bowls. My favorite place to show them off is on my citrus harvest chicken salad.
Raw red onions are great, but they do come with a strong bite and bad breath. My pickled red onions recipe is sweet, tangy, tart, and delicious! The secret ingredient is hibiscus flowers. I love the deep red color and tartness they deliver.
Grab a mason jar and lets make a quick batch!
What you need to make this recipe
- Red onions - Use small onions. They are easier to handle on a mandolin.
- Red wine vinegar - Mild and fruity flavor with the perfect amount of sweetness. Perfect for pickled onions.
- Honey - A healthier alternative to white sugar
- Hibiscus - A dried flower that is tart and adds a beautiful red color
- Garlic - For flavor
- Peppercorns - Contributes a slightly fruity and spicy flavor
How to make pickled red onions recipe
- Cut the top of the red onion off leaving the core intact. Peel.
- Using a mandolin or a sharp knife, slice the onions.
- In a small saucepan combine water, vinegar, honey, hibiscus, and salt. Bring to a simmer and cook for a couple of minutes until the honey dissolves. Turn off the heat and steep for 5 minutes.
- Strain out the hibiscus flowers.
- In a 16-ounce mason jar, fill with sliced onions, garlic, and peppercorns.
- Pour the hot pickling liquid over the sliced onions. Secure with a lid and refrigerate for 24 hours.
Pro Tips
- Use a mandolin. It is important to have a uniform, thinly sliced onions. Mandolins are great because you have the ability to adjust the thickness of your onion slices. Use a sharp knife if you don't have a mandolin.
- Don't remove the onion core. The core is what holds the shape of an onion. If you remove the core, the onion will fall apart when cutting or slicing.
- Let the pickling liquid steep. By letting the dried hibiscus flowers steep it adds color and flavor.
- Refrigerate overnight. The onions will start to pickle in just a few hours. If you are in a hurry or just can't wait to taste them, knock yourself out. I always recommend waiting 24 hours for the ultimate pickled onions.
Frequently asked questions
How long do pickled red onions last?
My pickled red onions recipe last up to 3 weeks in the refrigerator. Don't worry they won't go bad. These onions are so delicious you will put them on everything.
Do you have to boil vinegar for pickling?
No, you can cold pickle. It just takes longer. Heating the pickling liquid dissolves the sugar crystals. The flavor melds better. Simply pour the hot pickling liquid over onions. Cover, and refrigerate.
What's the purpose of adding dried hibiscus flowers?
The red color they release is amazing! Pickled onions should have a bright red color. By adding hibiscus you will have a tart, sweet, and bright red pickled onion.
Can you use any vinegar for pickling?
Basic kinds of vinegar are great choices. Some of my favorites are red wine vinegar, white wine vinegar, apple cider vinegar, and champagne vinegar. Stay away from aged vinegar like balsamic.
What to do with pickled red onions?
- Top any salad with these onions. Give my harvest chicken salad a try, they really make this salad.
- Do you like tacos? Instead of putting raw onions on carne asada tacos try pickled onions instead.
- They are delicious on a burger or sandwich.
- Greek Mediterranean bowls. Hummus, cucumber, tomatoes, and pickled red onions are the perfect combination.
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Pickled Red Onions Recipe
Ingredients
Instructions
- Peel and thinly slice red onions on a mandoline or with a sharp knife.
- In a 16-ounce mason jar fill it up with sliced onions. You may need to press the onions down to fit them all in.
- Place garlic cloves and peppercorns into the mason jar.
- In a small saucepan combine red wine vinegar, water, honey, salt, and hibiscus flowers. Bring to a simmer for a couple of minutes. Turn off the heat and let the hibiscus steep for 5 minutes.
- Strain out the hibiscus flowers and pour the pickling liquid into the mason jar.
- Secure the mason jar with a lid and refrigerate for 24 hours.
