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Pickled Red Onions Recipe

J. Kenji López-Alt

Pickle a big batch, put them on everything.

Published: Last Updated:
Pickled Red Onions Recipe

There are very few (savory) dishes which aren't improved by a few ribbons of pickled red onions. The balance of jalapeño, sugar, and vinegar makes them the perfect addition to roast pork, tacos, grilled cheese sandwiches, or fried eggs.

What's New On Serious Eats

  • Yield:makes about 1 quart pickled red onions
  • Active time: 5 minutes
  • Total time:30 minutes
  • Rated: 3.8

Ingredients

  • 1 jalapeño pepper, cut into 1/4-inch rings
  • 2 large red onions, finely sliced (about 1 quart)
  • 1 cup distilled white vinegar
  • 2 teaspoons kosher salt
  • 1 cup water
  • 1 cup sugar

Directions

  1. 1.

    Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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