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5 from 1 vote

Smoky Pickled Red Onions

Delicious, crisp, slightly sweet, and smoky red onions pickled in quick brine and ready in less than 24 hours.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Condiments
Cuisine: American
Servings: 20
Calories: 18kcal
Author: Judy Purcell

Equipment

  • 2 wide mouth pint jars
  • 2 fermentation glass weights (wide mouth) optional

Ingredients

For the Brine

  • 1 cup red wine vinegar
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon hickory smoked sea salt or other favorite flavor

For the Pickling Ingredients

  • 2 medium medium red onions , sliced thin, pole to pole
  • 4 cloves garlic , sliced
  • 2 tablespoon black peppercorns
  • 2 tablespoon coriander seeds

Instructions

  • For the Brine: Add vinegar, water, sugar, and smoked sea salt to a saucepan and bring to a simmer over medium heat to dissolve salt and sugar. TIP: Do not leave at a simmer as you don't want to reduce the liquid.
  • While waiting for the brine to heat up, thinly slice the garlic cloves and onions. If you prefer a softer texture, slice paper-thin across the center of the onion. For a firmer texture, slice the onion pole-to-pole about ⅛-inch thick.
  • Divide the peppercorns and coriander in the bottom of each jar. Layer the onions with the garlic into the jars on top of the spices.
  • Pour enough hot brine into the jar to fully cover all ingredients—fill to just under the mouth of the jar. NOTE: If using weights, fill to 1-inch below the rim to leave room for the thickness of the weight.
  • Allow to cool to room temperature, screw on the lid, and refrigerate for up to 1 month.

Video

Notes

RECIPE TIPS
  • Quick pickles are ready when cooled, but best after 24 hours in the refrigerator.
  • Quick pickles last up to 1 month in the refrigerator in a tightly sealed jar with the contents always submerged below the brine.
  • Check out our quick pickle options graphics in the post to see our list of favorite pickling brines, vegetables, and fruits.
  • Avoid produce that has been coated in wax, treated with pesticides, or irradiated. Organic produce, as fresh as possible, is ideal.
  • Use quick pickle brine in place of vinegar in salad dressings.
  • For more smoke flavor, add 2 teaspoons of hickory liquid smoke flavor to the brine.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 351mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg