Pickled Red Onions
Bright, tangy pickled red onions ready in about 15 minutes—perfect for tacos, bowls, salads, and sandwiches.
Ingredients
Main
- 1 large red onion or 2 small, thinly sliced
- ½ cup apple cider vinegar or white wine vinegar
- ½ cup water
- 1 tbsp granulated sugar or honey
- 1 tsp kosher salt
Optional flavorings
- ½ tsp black peppercorns
- 1 clove garlic smashed
- Pinch of red pepper flakes
- Sprig of fresh dill
Instructions
- Peel and thinly slice the red onion. Use a mandoline or a sharp knife; thinner slices pickle faster.
- Combine vinegar, water, sugar, and salt in a small saucepan. Add optional flavorings if using. Warm over medium heat until sugar and salt dissolve, about 2–3 minutes.
- Place the sliced onions in a clean jar. Pour the warm brine over them, pressing down so onions are fully submerged.
- Let the jar cool slightly, then cover and let sit at room temperature for 15–20 minutes. For milder flavor, refrigerate for an hour. Seal and refrigerate when cooled.
- Keep refrigerated for 2–3 weeks. Use as needed to brighten tacos, bowls, salads, sandwiches, and more.
Notes
- Swap half the vinegar for orange or pineapple juice for a sweeter, tropical note.
- Rice vinegar or white wine vinegar will produce a milder-tasting pickle.
- Add sliced jalapeño for heat or thin garlic slices for punch.
- For longer shelf life use canning techniques and sterilized jars; otherwise refrigerated quick pickles are best.
Nutrition
Calories: 5kcalCarbohydrates: 1gSodium: 120mgSugar: 1g
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