Cava Pickled Onions Recipe

I really enjoy making pickled onions at home, and this Cava-style recipe is one of my favorites. It’s simple, quick, and adds a fresh, tangy flavor to just about anything.

I like using these onions on top of salads, sandwiches, or even grilled chicken. They give food a nice little kick without being too strong.

The onions also turn a pretty pink color, which looks great on the plate. I usually let mine sit overnight so they taste even better the next day.

If you’ve never tried making pickled onions before, don’t worry—this Cava Pickled Onions Recipe is simple, quick, and easy to make at home.

Difference Between Fermented and Pickled Onions

Fermented onions rely on natural bacteria and take longer, while pickled onions use vinegar and sugar for a quicker, tangy result. Both add great flavor but in different ways.

Pickled Onions: These are made by soaking onions in a vinegar-based liquid with salt and sugar. The process is quick, and the tangy flavor develops in just a day or two. They’re crisp, zesty, and ready to eat fast.
Fermented Onions: These use natural bacteria to ferment over weeks. No vinegar is needed—just salt and time. They have a deeper, funkier taste and are great for gut health.

Ingredients for Cava-Style Pickled Onions

• Red Onions (4 medium, thinly sliced): Red onions work best for this recipe. They have a mild, slightly sweet flavor that pairs perfectly with the tangy pickling liquid. Their vibrant purple-red color turns a beautiful pink when pickled, making them as pretty as they are tasty. Slice them thinly for the best texture—about 1/8 inch thick works great.
• Black Peppercorns (1 teaspoon): These little spice bombs add a subtle, warm kick to the onions. Whole peppercorns release their flavor slowly into the pickling liquid, giving a gentle spice without overpowering the dish. I use whole ones to avoid a gritty texture.
• Garlic Cloves (2, minced): Garlic brings a savory, slightly pungent depth to the recipe. Minced garlic infuses the pickling liquid with flavor, making each onion slice taste amazing.
• White Vinegar (1 cup): I use white vinegar for this recipe because it’s cheap, easy to find, and gives a nice sour taste. It also keeps the onions looking bright pink.
• Red Wine Vinegar (1 cup): This vinegar gives a deeper, slightly fruity taste and helps turn the onions a pretty pink. Mixing it with white vinegar makes the flavor nicely balanced—not too sharp, not too soft.
• Salt (1 tablespoon): Salt enhances all the flavors and helps preserve the onions. I use kosher or sea salt.
• Sugar (2 tablespoons): Sugar softens the vinegar’s sharp bite, adding a touch of sweetness that makes the onions irresistible. Granulated sugar works best because it dissolves quickly and evenly in the hot liquid.

Pickled Onion Variations & Substitutions

1. Change the Vinegar: You can use apple cider vinegar if you want it a bit sweeter and fruity. Or try white wine vinegar for a softer, less sharp taste.
2. Add Some Spices: Throw in a bay leaf, a little bit of red pepper flakes if you like it spicy, or some allspice berries to make it warm and cozy.
3. Try Other Onions: If you don’t have red onions, yellow or white onions work fine too. They won’t turn pink, but they still taste good.

Kitchen Appliances Needed

• Sharp Knife and Cutting Board: For slicing the onions thinly and mincing the garlic.
• Medium Saucepan: To heat the vinegar mixture.
• Glass Jar (1-quart, with a lid): A clean, non-reactive jar is perfect for pickling and storing. Mason jars are my go-to.
• Measuring Cups and Spoons: For accurate amounts of vinegar, salt, sugar, and peppercorns.
• Spoon or Whisk: To stir the pickling liquid until the salt and sugar dissolve.

How to Make Cava Pickled Onions

Step 1 | Prep the Onions

Peel off the papery skin and slice them thinly—about 1/8 inch thick. I use a sharp knife to make clean cuts. Separate the slices into rings with your fingers. This helps the pickling liquid soak into every piece.

Step 2 | Pack the Jar

Take a clean, 1-quart glass jar (like a Mason jar). Stuff the onion slices into the jar, packing them tightly but not smashing them. Sprinkle in 1 teaspoon of black peppercorns and the 2 minced garlic cloves as you go. The jar should be full but not overflowing.

Step 3 | Make the Pickling Liquid

In a medium saucepan, pour in 1 cup of white vinegar and 1 cup of red wine vinegar. Add 1 tablespoon of salt and 2 tablespoons of sugar. Heat the mixture over medium heat, stirring occasionally with a spoon or whisk. Keep going until the sugar and salt completely dissolve, and the liquid starts to simmer (small bubbles appear). This takes about 3-4 minutes.

Step 4 | Pour the Liquid

Carefully pour the hot vinegar mixture over the onions in the jar. Make sure the onions are fully covered by the liquid. If some onions are sticking out, use a spoon to push them down gently.

Step 5 | Cool and Cover

Let the jar sit on your counter until it cools to room temperature—about 1 hour. Once it’s cool, screw on the lid tightly.

Step 6 | Chill and Wait

Pop the jar in the fridge and let it sit for at least 24 hours. This gives the onions time to soak up all that tangy goodness. I like to leave mine overnight for the best flavor and that pretty pink color.

Step 7 | Serve and Enjoy

Your pickled onions are ready! Use them to top sandwiches, salads, tacos, or anything you like.

Tips for Making Perfect Cava Pickled Onions

• Slice onions as thin as possible for quicker pickling and better texture.
• Use a clean jar and utensils to keep the onions fresh longer.
• Make sure onions are fully submerged in the brine to avoid spoilage.
• Let the onions rest overnight for deeper flavor and color.
• Adjust sugar and salt to your taste if you prefer sweeter or saltier pickles.
• If you like heat, add more red pepper flakes gradually.
• Store in the fridge immediately after pickling to keep them crisp.

What to Serve with Pickled Onions?

1. Burgers: Add a few slices for a nice tangy crunch that balances the rich flavors.
2. Tacos: They’re great on fish or pork tacos to give a little spicy, zesty kick.
3. Salads: Mix them into green salads or grain bowls to add some extra flavor.
4. Sandwiches: Put them on turkey or veggie sandwiches to make them taste brighter and fresh.
5. Cheese Boards: Serve pickled onions with cheese for a sweet and sour mix that tastes great together.

How to Keep Your Pickled Onions Fresh

Storing Your Pickled Onions

To keep your cava pickled onions fresh and tasty, put them in a clean glass jar with a tight lid and store it in the fridge. They will stay crunchy and delicious for about two weeks. After that, the onions might get a little soft, but they are still okay to eat.

Just try to enjoy them within those two weeks for the best flavor. When you take some out, use a clean spoon to keep them safe from germs.

Why This Works

The vinegar and salt in the pickling juice help stop bad bacteria from growing. Keeping the jar closed tight and cold in the fridge also slows down spoilage. Make sure the onions stay covered in the liquid so they stay good longer.

Cava Pickled Onions Recipe FAQs

1. Can I reuse the pickling liquid?

It’s best not to reuse it. The flavor and strength go down after the first use, so fresh pickling liquid makes better, safer onions.

2. How do I know if my pickled onions went bad?

If they smell bad, look moldy, slimy, or the liquid is cloudy or bubbly, throw them out. Good pickled onions smell fresh and vinegary.

3. Can I skip sugar in pickled onions?

Yes, but onions will taste more sour. You can try a little honey to keep some sweetness if you want less sugar.

4. Do I need to heat the vinegar mix?

Heating helps sugar and salt dissolve and softens onions a bit. It’s better, but you can skip it if you’re in a hurry.

5. Why do my pickled onions get mushy?

If slices are too thick, soaked too long, or vinegar is too strong without sugar, onions get soft. Keep them fully covered in the liquid too.

6. Can I add herbs like thyme or rosemary?

Yes! Adding fresh herbs before pouring the hot vinegar gives nice flavor and smell.

7. How to stop pickling liquid from getting cloudy?

Use clean jars and fresh ingredients. Don’t use dirty spoons, and keep onions fully covered with the liquid.

8. Can I cook with pickled onions?

Yes! You can add them to stir-fries or stews near the end for a tangy taste and some crunch.

Conclusion

I hope you like this Cava Pickled Onions recipe and feel inspired to try making pickles yourself. It’s easy and fun to do at home. When you try it, please tell me how it goes—I love hearing from you and knowing how these recipes work for you!