Asian Pickled Red Onions Recipe

This Asian pickled red onions recipe is livened up with Asian-inspired spices like Szechuan peppercorns, white peppercorns, and Thai chili peppers for a unique twist to the regular pickled onions. The addition of these ingredients offers a fusion of spice and tang – perfect to elevate any meal. I love having these pickled onions on burgers, hot dogs, and most especially, tacos! Check out my Crispy Beer Battered Fish Tacos recipe!

If you’re looking to jazz up your ordinary pickled red onions, give my recipe a try!

Why you’ll love this recipe

Once you try these Asian pickled red onions, they’ll become a regular in your kitchen! The delightful combination of the crisp onions with the bright zesty tang and subtle lingering heat is a flavor explosion in every bite. The Szechuan peppercorns add a very gentle numbing sensation while the white peppercorns give the pickled onions a light floral peppery aroma. Thai chili peppers are used for an extra kick of spice, which also helps balance out the tanginess and sweetness of the brine. 

Now you won’t feel any significant tingly numbing sensations that usually come with Szechuan peppercorns. Instead, it adds a beautiful floral and citrusy aroma to the pickled red onions. It is so delicious and has such a unique flavor. I’m honestly really surprised by how much fragrance the peppercorns add!

What I love most about these pickled onions is how easy and straightforward it is to prepare. Just a few ingredients and 15 minutes are all you need to make a jar of delicious pickled red onions. Best of all, these store very well in the fridge so you can enjoy them whenever you want! These Asian pickled red onions are also extremely versatile. Not only are they great with tacos and burgers, but you can enjoy them in a salad, with grilled fish or meat, or barbecue favorites like hot dogs!

Give this a try and let me know what you think~! 🙂

Asian Pickled Red Onions Ingredients & Substitutions

Red onion: red onions are similar in taste to yellow onions however they are used in this recipe for their beautiful red color. As the red onion continues to pickle, the color will bleed into the brine for a light pink/red hue.

White vinegar: the white vinegar is the main pickling agent. You can substitute it with apple cider vinegar or rice vinegar.

Water: water is used to slightly dilute the vinegar to prevent the brine from being too tangy.

Salt: salt is used to season the flavors of the pickled onions.

Sugar: sugar helps to balance out the tanginess of the brine. Feel free to adjust this according to your preferences.

Garlic cloves: the addition of garlic cloves adds a beautiful aroma and garlicky flavor. I recommend cutting them in half to allow the garlic flavors to extract into the brine more easily.

Whole white peppercorns: white peppercorns add a subtle floral and peppery flavor. You can substitute white peppercorns with black peppercorns.

Whole Szechuan peppercorns: the Szechuan peppercorns are the secret ingredient to making this extra delicious and unique! It adds a floral and citrusy aroma without being overpowering. While Szechuan peppercorns are typically known for their numbing sensation, it is very gentle – almost non-existent!

Thai chili peppers: Thai chili peppers are added for an extra kick of spice! You can substitute this with your favorite chili peppers including jalapeno, serrano, or habanero. Feel free to omit the peppers if you prefer a milder recipe.

How to Prepare Asian Pickled Red Onions

This delicious condiment is incredibly simple to prepare. So to get started, just follow these steps below!

Step 1: Cut the onions

Cut the red onion in half then thinly slice it using a mandolin or knife. This should yield about 3 cups of onions. Transfer to a clean and sterilized glass jar.

Step 2: Combine the spices

In the jar with the onions, add garlic, white peppercorns, Szechuan peppercorns, and dried chilis.

Step 3: Prepare the brine

In a pot, combine white vinegar, water, salt and sugar. Bring to a simmer over medium heat. Once the sugar and salt have fully dissolved, turn off the heat.

Step 4: Pickle the onions

Pour the mixture over the red onions in the glass jar. Using a spoon or spatula, push the red onions down so that they are fully submerged.

Step 5: Cool completely

Set the onions aside to cool down completely. Once cooled, cover with a tight lid then transfer to the fridge.

Step 6: Chill and serve!

Serve and enjoy chilled! These Asian pickled red onions should be stored in a glass jar or container with a tight seal lid. It’ll last up to 2 weeks in the fridge!

Preparation Tips for Asian Pickled Red Onions

• When selecting red onions, be sure to pick ones that are firm to the touch with smooth skin. You want to avoid red onions with bumps, soft spots, and blemishes.
• For best results, it’s important that the onions are consistent in size. To do this, I highly recommend using a mandolin. This will ensure that all the onion slices are the same thickness, resulting in an even pickling. Just be very careful and mindful when using a mandolin. They’re very sharp!
• When pickling, make sure to use sterilized glass jars or containers. Some materials including metal can react with the vinegar and affect the taste.
• While it might be tempting to dive right into the pickles, chilling them will allow the flavors to develop. It’ll also taste more refreshing and delicious when served cold!
• This recipe is spicy so feel free to adjust the amount of Thai chili peppers added according to your spice level tolerance.

Frequently Asked Questions

Are Asian pickled red onions healthy?

Generally speaking, Asian pickled red onions are healthy! Red onions contain antioxidants and offer anti-inflammatory properties. Additionally, the variety of spices used also comes with their own set of health benefits.

Can I use other types of vinegar?

Yes, absolutely! White vinegar is commonly used for pickle recipes like this one however, you can also try using apple cider vinegar and rice vinegar. Keep in mind that the taste of the pickles will slightly differ.

Can I add other spices or herbs?

Of course! Feel free to experiment with different spices and herbs including black peppercorns, cloves, fennel seed, allspice, coriander, oregano, rosemary, dill, scallions, and more!

How long will the Asian pickled red onions last?

When stored properly in an airtight glass container or jar, it’ll last up to 2 weeks in the fridge. Just be sure that the glass jar or container is sterilized before adding the pickling ingredients to prevent any bacteria growth.

Looking for more easy and delicious Asian-inspired condiments?

Check out some of my favorite recipes below!

1. Korean Chili Oil – this delicious chili oil recipe is my take on a Korean chili oil infused with Cantonese staple ingredients like ginger and scallion. It’s very easy and simple to make compared to other chili oil recipes. 15 minutes is all you need!
2. Anchovy Powder – ground anchovy powder is a pantry staple that I use frequently for easy comforting meals. It comes in handy for days when I want to whip up something quick. This powder is ideal for soups and stews that call for anchovy broth.
3. Korean Sesame Sauce – this sesame sauce is an easy 5-ingredient sauce that comes together in just 5 minutes. It’s a multipurpose sauce that can be used in a variety of ways from rice to noodles and even salads!
4. Perilla Pesto – this pesto is made with perilla leaves instead of basil. You get the savory and nutty elements from the traditional pesto ingredients paired with the minty, slightly spicy, and sweet flavors from the perilla leaves. It’s a refreshing change from the classic basil pesto.
5. Creamy Sesame Dressing Recipe – this Japanese-inspired dressing is the perfect blend of creamy, nutty, sweet, and tangy flavors, making this a delectable and satisfying dressing to add to your meals. Not only is this dressing incredibly delicious, it only takes 10 minutes and 6 ingredients to prepare!