Pickled red onions is a bright topping with vibrant flavor that you can make in just a few minutes. These pickled onions will add so much flavor to any sandwiches, cheeseburgers, hot dogs, salads, and tacos.
Peel and cut the onion in half and then slice each half thinly. You can also keep the onion whole if you wish and slice it into thin circles.
Pack onions into a glass pickling jar but don’t pack them too tight. (You can divide it among two jars if you wish.)
Gently smash garlic, just enough to release the aromatic oils and add it to the jar. Add peppercorns, coriander, fennel seeds, bay leaves, and oregano to the jar as well and give the jar a little shake.
Combine water, vinegar, salt, and sugar in a sauce pot and bring it to simmer over medium heat. Make sure to stir often until salt and sugar are dissolved.
Pour the hot vinegar mixture into the jar with onions. Place the lid over the top but don’t cover it tight until the liquid in the jar has cooled. Let it cool for about an hour on the counter.
You can serve pickled onions right after they are cooled or close the lid tight and refrigerate. The onions will taste best the best day!
Storing pickled onions:
Make sure to store them in the refrigerator once the onions are cooled. Kept in the air-tight glass jar, in the refrigerator, pickled onions will last 2 to 3 weeks.