Homemade Asian pickled red onions with Chinese spice

About this Asian pickled red onions

It’s a vinegar-based quick pickle made with a 1:1 ratio of vinegar and water, boasting an Asian twist of flavor. Unlike most Asian quick pickles, which you can eat right immediately, this crispy pickled onion is best eaten the next day after being refrigerated.

Since I use pickled red onions as a substitute for processed condiments, I find it hard to skip spices when pickling with vinegar. The zing from this Asian spice combo makes any food taste better.

Perhaps I’m biased because I grew up with many foods that use these spices. But, beyond the unique tingly note, Chinese five spice are rich in antioxidants and anti-inflammatory benefits.

A tangy twist of Asian Pickled Red Onions with a hint of spices

I have been making this Asian pickled onions recipe for years. They are my lifesaver, especially when I run out of dressing for my salad, and my husband, who is an avid fan of anything pickled, agrees.

If you are a minimalist eater or you are trying to reduce highly processed sauce, ketchup, and store-bought dressings, this can definitely be a healthier and affordable option.

In case the thought of the spices in a pickle seems overwhelming to you, worry not. This recipe uses very little of each spice to achieve the perfect balance of flavor. I wouldn’t want to overdo it too, as the spices can easily overpower the vinegary tang of the pickle.

Ingredients to make Asian pickled red onions

• 2 big red onion—I use the red onion for maximum flavor.
• 1/2 cup of water—I use filtered water to avoid high chlorine content.
• 1/2 cup of distilled white vinegar—Commonly used to make Asian quick pickles, white vinegar contains an ideal level of acidity to avoid bacterial growth and has a neutral flavor. So, it’s perfect when you need to add spices to your pickles.
  I love apple cider vinegar for its health benefits, but it just doesn’t go with the Chinese five-spice combo, so I would not suggest that. I substituted it with rice vinegar once when that was the only vinegar I had, but I found the tang to be lacking. Feel free to experiment with your choice of vinegar.
• 1/2 tsp of salt—I use fine granulated salt. it’s easily accessible since I use it for fermentation a lot. You can also use fine sea salt, pickling salt, and kosher salt, which are the best choices for pickling. Avoid table salt with non-caking materials that will result in your brine being cloudy and too salty.
• 3 teaspoons of sugar—This is the only recipe on my website that uses granulated sugar. I like to keep my pickles onion in a clear pinkish color. And this amount gives a perfect sweetness to achieve the right balance of sweet and sour Asian-style pickles.

Pickling spices – Whole Chinese five spice

I use four combinations of whole Chinese five spices. Never do with the powdered version, as it can result in a stronger taste and cloudy-looking brine. Even if you don’t have all four types, I recommend not to miss the Sichuan pepper and cinnamon stick for a unique combination of the floral notes. My combination of pickling spices for this recipe

• 1-clove
• 1-star anise
• a very small chunk of cinnamon
• 1/4 tsp of Sichuan peppercorn

How to make Asian pickled red onions

1- Prepare the onion – Peel and wash the onion, making sure there’s no black spots. Pat them dry with a clean and dry towel before you slice them thinly. You can use a Mandoline slicer to speed up the work, and it gives uniform slices.

2- Make the brine – In a stainless steel saucepan, combine water, vinegar, sugar, and salt and bring them to boil until the sugar and salt fully dissolve.

3- Sterilize jar – Bring a large pot with water to boil. Gently submerge the glass jar that you are going to use and boil for 10 minutes. Using a tong, remove the jar from the water and let it out to dry.

4- Combine – Layer the sliced onions and spices in the sterilized jar. Pour the brine into the jar until the onions are fully submerged.

5- Cool and store – Allow them to cool with the lid open. Once cooled, seal the lid and store it in the fridge for at least 12 hours to let all the flavor combine. I usually started to consume it the next day.

Frequently Asked Question

How long does this Asian pickled red onion stay in the fridge?

They can last up to 2 weeks in the fridge. Make sure you use a clean utensil whenever you scoop some out.

What to eat this Asian pickled onion with

There are unlimited ways to eat pickled onions. Asians typically eat pickles as a palate cleanser, especially next to animal-based foods. I see them as a flavor enhancer whenever I cook something simple without much flavoring agent. For example, a side dish to my quick noodles and rice dishes, a dressing to my romaine lettuce salad, or a simple egg or tuna sandwich.

Other condiments recipes you might like

• Mediterranean salad dressing
• Persian sumac sauce salad dressing
• Creamy mango vinaigrette

🥣 Did you try this recipe? Let me know your thoughts in the comment below.