Panera Pickled Red Onions

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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

Look for fresh, firm red onions that are crisp and have a vibrant color. This will ensure the best results in terms of taste and texture.
If you prefer thicker slices of onions, remember they will take longer to pickle.
It is not necessary to fully boil the brine. Bring it just to a simmer long enough to dissolve the sugar and salt.
For the best flavor, refrigerate the pickled onions for at least a few hours or overnight before consuming. This will allow the flavors to develop and the onions to fully pickle.