Panera Pickled Red Onions

5 from 2 votes

These copycat Panera Pickled Red Onions are so simple and easy to make. The add a tangy satisfying crunch to a variety of dishes.

Prep Time5

Cook Time5

Additional Time4

Total Time4 10

Course: Side Dish Recipes

Cuisine: American

Servings:

Calories: 8kcal

1 large red onion or 2 small red onions
⅛ teaspoon calcium chloride Ball Pickle Crips Granules or Mrs. Wages Xtra Crunch
½ cup distilled white vinegar
¼ cup white wine vinegar
¼ cup water
1 teaspoon granulated white sugar
1 teaspoon pickling salt 1 teaspoon of Morton Kosher salt, or 2 teaspoons of Diamond Kosher salt

Slice off the top of the 1 large red onion and cut it in half through the root end. Peel the onion and then slice it into thin slices. For really thin even slices you can use a mandoline.
Stuff the sliced raw onions into a glass jar and sprinkle with the ⅛ teaspoon calcium chloride. I prefer using a wide-mouth quart-sized mason jar.
Add ½ cup distilled white vinegar, ¼ cup white wine vinegar, ¼ cup water, 1 teaspoon granulated white sugar, and 1 teaspoon pickling salt to a small saucepan. Heat the vinegar mixture over medium-high heat until it begins to simmer and the sugar and salt have dissolved.
Pour the pickling mixture into the jar with the onion slices and cover with a lid. Allow the onions to cool to room temperature and then refrigerate.
For the best flavor, refrigerate the quick pickled red onions for at least 4 hours but preferably 24 hours before serving.

Storage

When stored in an airtight container in the refrigerator these pickled red onions will keep for up to 2 weeks.

Tips

If you prefer thicker slices of onions, remember they will take longer to pickle.