Mohamed Shili Pioneer Woman Pickled Onions Recipe creates a bright American side dish for tacos or burgers. Red onion rings soak in apple cider vinegar and sugar to turn vibrant pink and crunchy.
The first time I made these, I sliced the onions way too thick and they stayed sharp and raw in the middle. Now I always use a mandoline or a very sharp knife to get them thin enough to translucent. If they aren’t paper thin, the vinegar won’t soften them properly even if they sit for a day.
Ree’s approach here is all about that balance between the sharp vinegar and the granulated sugar. Most recipes suggest using white vinegar, but the apple cider version adds a fruitier depth that makes these much better on a plate of heavy nachos. These have become a total staple in my kitchen because they brighten up almost any savory meal you’re serving.
Pioneer Woman Pickled Onions Recipe Ingredients
- 1 large red onion
- 1 cup (240ml) apple cider vinegar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) fine sea salt
How To Make Pioneer Woman Pickled Onions Recipe
- 1. Prep the onion: Peel the outer skin off the onion and trim the ends. Cut the onion into very thin rings about 3mm (1/8 inch) thick.
- Getting these thin is the most important part of the whole process. If they’re thick, they won’t absorb the brine and you’ll just be eating raw, spicy onions.
- 2. Mix the brine: Whisk the apple cider vinegar, sugar, and salt together in a small bowl until the grains of sugar disappear. You can do this in the jar you plan to use to save on washing up.
- 3. Combine everything: Pack the onion rings into a clean glass jar and pour the liquid over the top. Press down on the onions with a spoon to make sure they’re completely covered by the vinegar.
- 4. Let them sit: Leave the jar on the counter at room temperature for about an hour before moving it to the fridge. The color will change from a deep purple to a bright, neon pink as the vinegar works.
Recipe Tips
- Slice against the grain. If you cut the onion from the root to the stem, the pieces will stay crunchy for much longer. Cutting across the middle into circles makes them softer, which is better if you’re putting them on soft tacos.
- Use a glass container. Plastic containers will take on the smell of the onions and the orange tint of the vinegar forever. A canning jar or a glass food storage box is the only way to go here.
- Warm the vinegar slightly. If you’re in a hurry and the sugar won’t dissolve, pop the vinegar in the microwave for 20 seconds. Just don’t let it get hot, or it’ll cook the onions and turn them mushy.
- Taste after one hour. The flavor changes the longer they sit, so check them early to see if they’re sharp enough for you. They usually reach their peak flavor after about 24 hours in the fridge.
- Don’t throw away the liquid. Once the onions are gone, you can use that pink vinegar as a base for a quick salad dressing. It’s already seasoned and has a great onion flavor built in.
- Keep the onions submerged. Use a small weight or just a folded piece of parchment paper to push the onions under the brine. Any pieces sticking out will turn a grey color and won’t pickle.
What To Serve With Pickled Onions
These are the best thing you can put on a pulled pork sandwich or a greasy cheeseburger. The sharpness cuts through the heavy fat in the meat and keeps everything tasting fresh.
I love piling them on top of steak tacos or stirring them into a big bowl of black bean chili. They also work surprisingly well on a bagel with cream cheese and smoked salmon.
How To Store Pickled Onions
Fridge: Keep these in a sealed glass jar in the refrigerator for up to three weeks. Make sure the lid is tight because the onion smell will quickly fill up your whole fridge if it’s loose.
Reheat: You should never reheat these as they’re meant to be served cold and crunchy. If you add them to a hot dish like a burger, the heat from the meat is enough to take the chill off.
Freeze: These don’t freeze well at all because the ice crystals break down the cell walls of the onion. Once they thaw, you’ll be left with a jar of limp, grey strips that don’t taste like much.
Pioneer Woman Pickled Onions Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 45 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 11g
- Sugar: 9g
- Sodium: 290mg
FAQs
How long does the Pioneer Woman Pickled Onions Recipe take to be ready?
You can eat them after an hour on the counter, but the pink color and flavor are best after a full night in the fridge. The onions need that time for the vinegar to penetrate the center of each slice.
Can I use white vinegar instead of apple cider vinegar?
Yes, you can swap them out, though the flavor will be much sharper and lose that slight fruity note. You might want to add an extra teaspoon of sugar to help mellow out the harshness of the white vinegar.
Why did my pickled onions turn bright pink?
That’s a natural reaction between the acid in the vinegar and the pigments in the red onion skin. It’s totally normal and is the sign that the pickling process is actually working.
Can I make this recipe with white or yellow onions?
No, the flavor of white onions is much too strong for this quick method and they won’t turn that signature pink color. Stick to red onions for the best texture and the look you’re after.
How do I make the onions less spicy before pickling?
Soak the sliced onions in a bowl of ice water for ten minutes and then drain them before adding the brine. This washes away the sulfur compounds that give raw onions that biting heat.
Try More Pioneer Woman Recipes:
Pioneer Woman Pickled Onions
Description
Pioneer Woman Pickled Onions Recipe creates a bright American side dish for tacos or burgers. Red onion rings soak in apple cider vinegar and sugar to turn vibrant pink and crunchy.
Ingredients
Instructions
-
Prep the onion: Peel the outer skin off the onion and trim the ends. Cut the onion into very thin rings about 3mm (1/8 inch) thick.
Getting these thin is the most important part of the whole process. If they’re thick, they won’t absorb the brine and you’ll just be eating raw, spicy onions.
-
2. Mix the brine: Whisk the apple cider vinegar, sugar, and salt together in a small bowl until the grains of sugar disappear. You can do this in the jar you plan to use to save on washing up.
-
3. Combine everything: Pack the onion rings into a clean glass jar and pour the liquid over the top. Press down on the onions with a spoon to make sure they’re completely covered by the vinegar.
- 4. Let them sit: Leave the jar on the counter at room temperature for about an hour before moving it to the fridge. The color will change from a deep purple to a bright, neon pink as the vinegar works.
