There are ingredients that play a supporting role.
And then there are ingredients that walk into a dish, flip a table, and immediately improve everything.
Pickled red onions are firmly in the second category.
They bring brightness. They bring acidity. They bring crunch. They bring visual drama that makes a plate look like it went to finishing school. A forkful of rich pasta? Needs pickled onions. Creamy salad? Needs pickled onions. Roasted meat? Definitely needs pickled onions.
They are the culinary equivalent of turning the lights on.
But here’s the secret power move: the beet.
A few thin coins of red beet turn the onions into an electric, vibrant pink that makes every dish feel intentional and alive. And before anyone panics — no, they will not taste like beets. The beet is here strictly for aesthetic reasons. This is a glow-up, not a flavor takeover.
These onions are quick to prepare, keep beautifully in the fridge, and only get better with time. The vinegar softens their bite while keeping their crunch, transforming sharp raw onions into something bright, balanced, and dangerously snackable.
Once you start keeping a jar in your fridge, you’ll wonder how you ever cooked without them.
10
minutes5
minutes15
minutesIngredients
1 large red onion
1 small red beet
2 cups red wine vinegar
2 cups water
1 tablespoon salt
1 tablespoon sugar
Directions
- Julienne the red onion and slice the beet into a few thin coins.
- While preparing the vegetables, bring the red wine vinegar and water to a boil in a saucepan. Stir in the salt and sugar until fully dissolved.
- Place the julienned onions and beet slices into a heatproof jar or container.
- Pour the hot vinegar mixture over the onions and beet until fully submerged.
- Allow to cool slightly, then cover and refrigerate until fully chilled, ideally overnight, before using.
Notes
How to Store Pickled Red Onions
Store pickled onions in a sealed container in the refrigerator. They will keep well for up to 3 weeks, and their flavor will continue to mellow and develop over time.
Always use clean utensils when removing onions from the jar to maintain freshness.
The onions should remain fully submerged in the pickling liquid. If needed, press them down gently or add a small splash of vinegar to keep them covered.