This Apple Cider Vinegar Pickled Onions recipe transforms regular red onions into a sweet, tangy, and zesty side and topping all in one jar. Prep a batch and pull them out for burgers, sandwiches, salads, and so much more. They're absolutely delicious!
Table of Contents
About these Onions
They’re sweet, they’re tangy, and they elevate any dish with flavor and vibrancy! These Apple Cider Vinegar Pickled Onions are just waiting to be incorporated into your next meal. 😊
I’ve had people tell me that they’ve never cooked with so much red onion before trying my recipes. It’s true, I use them a ton! That's because they add so much flavor and have a nice crunch. And they have so much more dimension when pickled! What I love most about these pickled red onions is their zippy bite. You get an explosion of sweetness and tang in your mouth that will keep you going back for more and more.
I use both white vinegar and apple cider vinegar in this pickled onion recipe. I think it creates a nice, zesty taste. Of course, you don't have to use both, but I encourage you to give this a try!
Think pickled onions can only be eaten raw? Think again. When they’re sautéed or caramelized, OH they’re DELISH. Add them to these Buffalo Chicken Wraps, these Feta Chicken Burgers, or on this Turkey Apple Cheddar Sandwich, for the most delicious zing of flavor.
- Apple Cider Vinegar: This type of vinegar is also great for pickling. It'll help give a hint of sweetness.
- Dill: Gives our pickled onions a little bit of an earthy, fresh and citrusy undertones.
- Red Onion: The vinegar tones down some of it's bitterness and brings out its bright flavor. .
- Jalapeño: For a little spice!
Substitutions and Variations
Listed are a few optional ingredients I like to add for more dimension.
- Red Pepper Flakes: Optional if you'd like to turn up the heat even more. Not that these are terribly spicy on their own, but the jalapeno does add some heat.
- Garlic: Use a whole clove or two or three or four;)
- Peppercorns: Will give a wood and pungent bite to the onions.
- White Vinegar: I used this in addition to the apple cider vinegar. YOu could use it instead of, use all apple cider vinegar, or even sub in white/red wine vinegar.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Thinly slice your red onion, roughly ⅛” thick. Slice jalapeno in similar fashion. Tear the dill into individual sprigs.
2. Pour white vinegar and apple cider vinegar in a mason jar. Sprinkle in stevia. Then, tighten the lid and shake until the sugar is dissolved. Place red onions, jalapenos, dill, salt, and pepper in the jar. Ensure that the vegetables are completely submerged.
3. Refrigerate for 24-48 hours. Once the onions are bright pink and tender, they'll be perfectly pickled! Enjoy!
How to use Pickled Onions
While I could eat these pickled onions by themselves as a snack (I swear, it's not weird!), they taste great in a variety of meals, making them a great meal prep option. Make a big batch, keep them in the fridge, and bring them out for...
- Burgers: The tart and tangy taste pairs so well with a delicious, juicy burger. These pickled onions taste great no matter what kind of protein you use and with a wide range of cheeses. Juicy burger + juicy onions = *chef's kiss*
- Tacos: Pickled onions taste great wrapped between a warm tortilla, lettuce, tomato, and taco seasoning. They'll still add great texture despite being a little softer than raw onion and amazing flavor dimension.
- Nachos: Top a steamy plate of nachos with these sweet and tangy onions for a mouth-watering combination of flavor. Plus, they're pretty! Just like tacos, nachos have similar flavors that these onions work so well with
- Sandwiches or wraps: Pickled onions with deli meat and condiments are absolute magic. Their bright flavor and texture is a great addition to your lunch!
- Salads: Substitute these in place of regular raw onion and get ready to really taste the difference. While raw red onion is bitter, these will bring the best sweetness.
Store the pickled onions in the mason jar that you make them in! The less dishes, the better. These will keep for up to 3 weeks submerged in the vinegar.
You don't have to, but I think using both gives the onions an incredible zesty flavor. Use what you have on hand! Pickled onions in white vinegar will be a little tangier and pickled onions in apple cider vinegar will be a little sweeter.
Let the onions marinate for at least 24 hours so they soak up all the flavors. Also, slice the onions thin! I usually aim for about ⅛” thickness. You can use a vegetable slicer if you want to be exact.
This recipe is very mild. The jalapeños add flavor, but overall, the onions are pretty zesty and sweet. If you’re worried about spice, be sure to de-seed your jalapeño and I’d recommend scaling back on the red pepper flakes or omitting them completely.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Apple Cider Vinegar Pickled Onions
- Cutting Board
- Mason jar
- Measuring cups and spoons
- 1 red onion, large
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 tbsp stevia
- 4 stalks fresh dill
- 1 jalapeno
- salt and pepper, to taste
- 1 tsp red pepper flakes
- 1 tsp garlic, chopped
- 1 tsp peppercorn flakes
- Thinly slice your red onion, roughly ⅛” thick. Slice jalapeno in similar fashion.
- Pour white vinegar and apple cider vinegar in a mason jar. Sprinkle in stevia. Then, tighten the lid and shake until the sugar is dissolved.
- Place red onions, jalapenos, dill, salt, and pepper in the jar. Ensure that the vegetables are completely submerged.
- Mix in additional seasonings if you have any.
- Refrigerate for 24-48 hours.
- Once the onions are bright pink and tender, they'll be perfectly pickled! Enjoy!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Quick Pickled Red Onions calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!