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You might think it's a strange place to find beauty, but I think red onions are some of the most drop-dead pretty things I've ever seen.
Well, not in a mesh bag down in the bottom bin of my pantry. And they're not super lovely in the market either, all piled high between the white, yellow and sweet varieties. I have to admit, when I grab a purple papery-skinned orb to include in my dinner plans, there isn't one thing of beauty to behold.
But, oh my goodness, slice one in half and you'll see pure magnificence. It's always a reminder to me of the magnificence of our Creator. Who else could create such museum worthy splendor tucked away in a humble little vegetable? Next time you cut open a red onion, take time to notice. I think you'll have to agree, each one is a work of art.
And speaking of works of art, how would you like to see one each time you open your refrigerator door? Pickled red onions take less than fifteen minutes to make. The cool part is the amazing, brilliant, pink transformation that takes place almost the minute you pour the vinegar/lime pickling solution over the onion slices. Check out the color in the pictures. Isn't it amazing? Talk about adding a gourmet, festive touch to anything you serve them on or with.
I love keeping a jar of these delicious Pickled Red Onions stashed away and have found a zillion ways to use them. They're wonderful with Mexican dishes like tacos, burritos, quesadillas, etc. I served them in an Asian salad last night. They were delicious and made the presentation look so pretty. They transform a simple sandwich or burger into a special occasion meal. My daughter-in-law Lindsay loves them so much, she'll snack on them right out of the jar.
I've played around with this recipe to get it just right. Most Pickled Red Onion recipes call for only vinegar for the brining solution. I like to mix vinegar and fresh lime juice for fabulous, not too harsh, flavor. A few tablespoons of sugar, whole peppercorns, coriander seed and tiny slivers of lime add another layer of delicious dimension.
Want to get ooohs and aaaahs at your next picnic, party or potluck? Bring a jar of these beauties and you very well may be the star of the show.
If you don't spill the beans onions (about how super easy these are), you could even have them thinking that you're one of those fabulous old-timey cooks who spends hours in the kitchen canning, preserving and pickling!
P.S. Just a little update on our computer woes. We appreciate all your well wishes. We did get a lot of our pictures back, but when we looked at them they were either damaged or very poor quality. So sad. But we learned a valuable lesson. We are now backed up at home on a hard drive (which had failed, hence the problem) and also on the Cloud. Never again .......... and if we can save any of you from going through this dilemma, then perhaps it was worth it.
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Pickled Red Onions
Ingredients
- 2 medium red onions, sliced about ⅛ inch thick
- 2-3 paper thin slices of lime, halved or quartered
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 1 teaspoon whole coriander
- ¼ cup freshly squeezed lime juice
- about ½ cup water
Instructions
- Place a medium-size colander in the sink.
- In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5-6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into the colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.
- Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved.
- Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar. Watch the beautiful color transformation take place; it's amazing!! Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2-3 hours. Onions will keep well in the refrigerator for 5-7 days.
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Can I seal these for long term storage?
Hi Tiela, I'm afraid these would get soggy if you canned them.
Can you use apple cider vinegar
Yes! That will definitely work.
I have every ingredient to make this, eccept the limes. Would lemons work?
Yes, lemons would definitely work!
Hello that looks great. i am a onion fan.i am wondering why on the list it says two paper thin slices of lime,but in the photo it shows many pcs of lime? it looks grreat with more lime. thank you leland
Hi Leland, actually the recipe calls for 2-3 thin slices of lime, halved or quartered. If you quarter them, that's 12 pieces, so the picture is pretty accurate. Hope you enjoy these yummy onions!
I’m wondering if you can these onions in a hot water canner will you loose the beautiful color?
I'm not sure Marlene, I haven't tried it. If I were to guess, I would think the prolonged time in hot water would dull the color. But I could be wrong.
Chris, I have made this three times , not only is it beautiful and tasty, and so many uses, but it keeps much longer . I have had a batch in the fridge now for over 6 weeks, just used the last of it today. What do you do with the left over marinade...can it be reused for another batch of onions? Maybe a salad dressing?
Thanks so much Karen. I'm so happy you've enjoyed these onions. Yes, you could definitely use the marinade again. And it would make a delicious salad dressing. I would just add a clove of garlic, a teaspoon of honey, some kosher salt and freshly ground black pepper and double the amount of oil to the amount of marinade you have left. If you have a few of the onions, chop those up and add them to the dressing as well!
is it possible to process these in a hot water bath to save longer?
Hi Vivi, I'm afraid the beautiful color would be lost with a hot water bath.
Thanks so much for sharing this recipe! I really love pickled onions as well as pickled carrots, but onions definitely take the cake for me! I can't wait to make these at home, they are such a great side dish to add to any entree.
Turned out pretty good. Looks very pretty. I put a little more lime and put some jalapeno peppers in the mix. The juice has a unique flavor to it. Now just waiting for the cool down and will soon be eating some with my dinner meal.
I cried through most of this recipe...haha! Those onions are pretty and strong! What a fun and successful recipe! My family was impressed!!
Haha Carolyn! I'm so happy you and your sweet family enjoyed them!
They're not only lovely, they're seriously delicious. They're especially good on fish tacos, next time I'm going to add a dehydrated pepper and see how they do with a little spice. Just wish I could cut onions without crying, as good as purple onions taste they seem to be the wee piers ones.
So happy you enjoyed this Heather!
Hey, if you use the food processor to slice the onions, you don't cry. The onions, and their juicy aroma, are contained within the closed bowl, so nothing gets to your eyes. Believe me....tears run down my face if I cut onions by hand.
Thanks, Becca! Great tip!
Can the onions be processed for storage? I would like to can 5 or 6 jars for later use. Also,, could I use the stove instead of a microwave?
Can the onions be processed for storage? I would like to can 5 or 6 jars for later use. Also, could i use the stove instead of the microwave?
Hi Stephen,
I haven't done that although I'm sure they could be. I would check with a canning expert. I honestly don't do much canning. Yes you could definitely use the stove in lieu of the microwave!
This recipe looks so beautiful. I'm trying to cut carbs in my food. Do you think it would be possible to use Splenda to replace the sugar?
Hi Donna,
I think I might try it with half Splenda and half sugar. You really wouldn’t get a lot of sugar as most of it stays in the pickling brine but I think you’d get better flavor. Hope you enjoy them!
Can I use walla walla onions instead? I have so many of them.
Hi Tasha,
You could use walla walla but the color won't be as pretty.
I just want to thank you for your great looking recipe which I'm going to try out today, and for perhaps something silly.. that you actually make a nice printable version!! my recipe book is also thankful ;)!
Gorgeous photographs! Thank you for the recipe, I am going to make to accompany my DIY taco bar for my son's first birthday!
What a lovely idea. Now I have something different to bring to the barbecues we are invited to during the summer. All I need is some nice jars and I will have a beautiful yet tasty hostess gift. Thank you, Chris!!!
PS sorry to hear about your pictures, We went through that a few years ago, and lost some really I'mportant photos, I am still trying to reconstruct my losses.
these look sooooo delicious!! I was just wondering, would it be possible to make this in a bowl? I dont really have any small jars, only big ones
Hi Chloe,
Yes you could definitely make this in a bowl instead of a jar.
This looks delish and beautiful. I was wondering can I use regular vinegar instead of wine vinegar ?
Hi Fozia, you could definitely use regular vinegar. The flavor may be a bit stronger though. White wine vinegar is quite mild.
Theses sound delicious and would make a colorful addition to my Farmers Market display. Can they be done in a hot water bath for longer preservation?
Hi Joan, I've never made them with a hot water bath. In fact, that's one thing I really don't do much of at all.
I've never had a pickled onion before, shame on me. The color is beautiful and you're right; I'll never look at a red onion the same way again.
I have a bottom refrigerator bin of limes and have put red onions on my shopping list. We eat a lot of onions in all sorts of things, and my husband is just nutty for anything pickled, so I know he especially will love this recipe. I often make pickled cucumbers and onions (with cut up sweet red peppers added to the mix now) as a one-day pickling project, and I wonder how cukes would like this mix! I love limes, and plan to get a dwarf lime tree in the fall. Sweet cherry limeade, carbonated with my SodaStream is a favorite around here! I wonder what carbonation would do for pickling......hmmmmm.
Hi Chris, love this recipe, it's amazing how something so simple can change and elevate a meal. Great recipe. Pinned.
wow, they are so pretty and i love that you add limes into it! i also happened to see the avocado crema that you posted in facebook,, that looks terrific and gorgeous too!
Omg, we love pickling red onions!! I'm sorry about the computer woes. Backing up is so important, so thanks for the reminder!
You are so right...these are beautiful. Love it,
Is that a 25 ounce jar you are showing? Does the two red onions plus the limes and spices fill one jar? I want to place an order for one or two at The Container Store. Thanks
My jar is actually 16 ounces and it accommodates the two medium size onions and the limes. You could probably use 3 onions for the 25 ounce jar. Chris
Lovely to look at! Where do you source those beautiful small hermetically sealed jars?
Thanks for your kind words. I find these jars quite often at T.J. Maxx or Homegoods. Probably Amazon too but the other two usually have them.
I just had pickled onions for the first time yesterday and they were delicious! I will have to try this recipe as I can see them being a great addition to all sorts of meals. Thanks!
Chris, these look beautiful and sound delicious! I agree that food can be so visually appealing. I also love the look of red cabbage when cut. Sorry to hear your photos were not salvaged. Must have been heartbreaking.
What a beauty! I need to make a batch too.
Oh, no! There you go again - beauty in an onion, Chris, I thought it was only those dumb birds on the lake
as you take a walk and make me stop walking to gaze at those silly things. We have one on our lake here
and if you will come for a visit - I will take the time to stop and look at it with you - then we can come back
to the house and cut open a red onion;)
Please feed that sweet Lindsey something beside onions - she is the mother of that cute little side kick of yours.
miss you, regina
I love the color and I love pickled. Blessings, Catherine
How sad about the photos.
How wonderful about these onions. I love onions and really miss Vidalia or Walla Wallas. I'm going to make these pickled onions today - for sure. I can almost taste them already.
So pretty and delicious, Chris! My husband and I love to put pickled onions in sandwiches and also on top of grilled meats.
That's very funny Chris. When I saw the first picture I thought 'ooh how pretty,' then you went on to talk about the beauty of onions. They are quite something aren't they. Now, are you telling a big fat fib? These can't be so easy to make they look so fancy! So sorry about your photos 🙁
I'll bet they taste amazing with the lime! Great pics too:@)
Pickled onions are a wonderful accompaniment to a meal...we love them on tacos, especially!
These are really beautiful! But then again, i think red onions are truly beautiful just as they are! You are so right! And they are the only onions that I can eat raw. Remember when the Israelites where wandering in the dessert, they cried for onions and leeks!! Not cookies, not meat, but onions!
love the lime juice and less vinegar~and yes, they are gorgeous!
OMG I am definitely gonna make this!!! What a great idea for a post!
I think red onions are beautiful too..especially so nicely captured..:)
iIlove them blooming too with balsamic..
I have never thought of limes and lime juice for our pickled onions..thank you..
I wonder if Emery likes them:)