Making pickled red onions without sugar is simple and rewarding — once you try them, you’ll likely keep a jar in your fridge all the time.
Quick pickled onions brighten salads, sandwiches, tacos and more, and they’re effortless to prepare. Many recipes call for a little sugar, but it isn’t necessary. I prefer a more pronounced vinegar tang, and this version relies on just a few core ingredients plus salt and pepper.
How to Make Pickled Onions Without Using Sugar
Start by choosing your vinegar. Because this recipe skips sugar, apple cider vinegar is a great choice: it adds a subtle fruity note that balances the sharpness of the onions more gently than plain white or wine vinegar.
In a small saucepan, combine equal parts vinegar and water. Diluting the vinegar is important — undiluted vinegar can be overpowering even if you enjoy sour flavors. Season the mixture with a few generous pinches of salt and several grinds of black pepper. Heat over medium until it comes to a gentle simmer.
While the liquid heats, prepare the onions. You don’t need special tools — a sharp knife is all that’s required. Trim the top of the onion, cut it in half through the root to create a stable flat surface, then peel. Lay each half flat-side down and thinly slice toward the root to create even slices.
Add the sliced onions to a large, heatproof jar. A wide-mouth jar works best for easy filling and shaking.
When the vinegar mixture reaches a simmer, carefully pour it over the onions so they are fully covered. Seal the jar and give it a good shake to distribute the liquid and seasoning evenly. Let the jar sit until the contents cool to room temperature.
You can eat the onions once they’ve cooled, but they develop better flavor after a few hours in the fridge. They keep for a long time in refrigeration, though most jars are gone before you can test their maximum shelf life.
These pickled onions are versatile: try them on tacos, grilled fish, salads, sandwiches, burgers or grain bowls for a bright, acidic contrast. The same quick-pickling method also works well for other vegetables if you want to experiment.
Pickled Red Onions Without Sugar
20
5
30
40
Ingredients
-
250 ml
(1 cup)
apple cider vinegar -
2
large red onions thinly sliced
Instructions
-
In a small saucepan, add the vinegar along with 250ml (1 cup) of water. Season with a generous pinch of salt and a few grinds of black pepper. Set over medium heat and bring to a simmer.
-
Place the onion slices in a large heatproof jar. Carefully pour the hot vinegar mixture over the onions, seal the jar, and shake to ensure the onions are fully coated.
-
Let the jar cool to room temperature, then refrigerate. The onions can be eaten once cool, but their flavor improves after a few hours. Store in the fridge; they will keep well.
Video
Nutrition
|
Carbohydrates: 1g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?
Click here to leave a rating and/or comment!
Pickling red onions this way is fast and fuss-free, and the result is a versatile condiment you’ll reach for again and again.
Have questions about the method or want tips for variations? Leave a comment and I’ll help.
