cooking/recipes/sides/pickled-red-onions/pickled-red-onions.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Pickled Red Onions	pickled-red-onions	2026-02-10	2026-02-10	sides	sides	10	20	8	jake	A great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!	false	true

These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!

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:::ingredients

• 1 large red onion, peeled and very thinly sliced
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon fine sea salt
• 1-2 tablespoons sweetener (maple syrup, honey, or sugar) :::

:::instructions

1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
2. Stuff thinly-sliced onions into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid. :::

:::notes

As Thin as Possible

• The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.

Additives

• Add some spices for extra taste - People recommend celery salt.

Mix Well!

• Mix additionally after bottling to ensure proper coverage. :::

:::references

• Reference Recipe HERE :::

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