Quick pickled red onions are thin slices of red onion blanched for 1 minute and covered with a hot brine of apple cider vinegar, water, brown sugar, salt, bay leaf, black peppercorns, and coriander seeds, then chilled for at least 4 hours. They take 15 minutes of preparation and 5 minutes of cooking, and make 6 servings.
A bright pink, crunchy, sweet and sour condiment that has become a staple on Chilean and Latin American tables to cut through rich dishes such as empanadas, anticuchos, cazuelas, and salads.
How to Make Pickled Red Onions?
The onion is sliced into thin feathers, blanched briefly to mellow its bite and fix its color, packed into a sterilized jar, and covered with the hot pickling liquid. It is ready after 4 hours in the fridge and at its best after 24.
Nutritional Information
Each serving of pickled red onions contains approximately 40 kcal, 1 g of protein, 0 g of fat, 0 mg of cholesterol, 9 g of carbohydrates, 5 g of sugars, and 120 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Quick Pickled Red Onions Recipe
Preparation: 15 minutes (plus 4 hours chilling)
Cooking: 5 minutes
Servings: 6
Ingredients
- 200 ml (¾ cup + 1 tablespoon) of apple cider vinegar
- 100 ml (⅓ cup + 1 tablespoon) of filtered water
- 2 large red onions
- 2 tablespoons of brown sugar
- 1 teaspoon of fine salt
- 1 bay leaf
- 5 black peppercorns
- ½ teaspoon of coriander seeds
Instructions
- Peel the onions and cut them into thin, even feathers so the texture is uniform. Blanch them in boiling water for 1 minute to soften their sharp flavor and help fix the color. Drain and set aside.
- In a small pot, heat the vinegar with the water, sugar, salt, bay leaf, peppercorns, and coriander seeds until it simmers gently. Place the onion in a sterilized, heatproof glass jar.
- Pour the hot liquid over the onion until completely covered. Seal the jar tightly and let it cool to room temperature. Refrigerate for at least 4 hours before eating so the flavors blend, although the best flavor comes after 24 hours.
Additional Tips
Make it milder
For a softer pickle, use equal parts vinegar and water and add 1 extra tablespoon of sugar.
Add aromatics
Cloves, slices of ginger, or dried chili add an aromatic twist, and merkén gives it a Chilean touch.
Keep it covered
Always keep the onions covered with liquid and use clean utensils so the pickle lasts.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Apple cider vinegar | White wine vinegar | 200 ml | Sharper |
| Brown sugar | White sugar or honey | 2 tablespoons | Cleaner sweetness |
| Coriander seeds | Cumin seeds | ½ teaspoon | Earthier |
| Bay leaf | Oregano | 1 teaspoon | Herbal note |
Frequently Asked Questions (FAQs)
1. Why are my onions not bright pink?
Use very fresh red onions and a vinegar with at least 5% acidity. The anthocyanins that give the color turn brighter at low pH, and chlorinated water can interfere.
2. How long do they keep in the fridge?
Up to 4 weeks in an airtight jar in the fridge. Keep them covered with liquid and use clean utensils.
3. Can I make a less acidic version?
Use equal parts water and vinegar and add 1 extra tablespoon of sugar. The result is softer and sweeter but still pickled.
4. Which spices go best with them?
Bay leaf, black pepper, and oregano are classics. For a Chilean touch, add merkén or dried chili, or try coriander or cumin seeds.
5. Can I pickle onions without heating the vinegar?
Yes. Stir cold vinegar with the salt and sugar until dissolved. It takes longer to penetrate, at least 6 to 8 hours, but keeps a fresher flavor and firmer texture.
History of Pickling
Pickling is an ancient preservation technique dating back more than 4,000 years to Mesopotamia and Egypt. In the Americas, vinegar and pickling methods arrived with the Spanish and blended with local ingredients.
Did You Know?
The pink color of pickled onions comes from anthocyanins, natural pigments that turn bright fuchsia in acidic liquids, which is why the onion changes color as soon as it meets the vinegar.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Pickled Onions Recipe
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