Quick Pickled Red Onions Recipe

Introduction

Quick pickled red onions add a bright, tangy crunch to any dish. They are easy to prepare and ready to enjoy in less than an hour, making them a perfect condiment for salads, tacos, or sandwiches.

Ingredients

• 2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
• 2 cups (480 ml) apple cider vinegar or distilled white vinegar
• 1 cup (240 ml) water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 4 cloves garlic, smashed
• ½ teaspoon red pepper flakes (optional, for a little heat)

Instructions

1. Step 1: Thinly slice the red onions using a sharp knife or a mandoline for paper-thin slices. Pack the slices tightly into a clean 2-quart glass jar or divide them between smaller jars.
2. Step 2: In a small saucepan or microwave-safe bowl, combine the vinegar, water, sugar, kosher salt, black peppercorns, smashed garlic cloves, and red pepper flakes if using. Heat gently until the sugar and salt dissolve, about 1 to 2 minutes on the stove or 30 to 45 seconds in the microwave, without boiling. Stir well.
3. Step 3: Pour the warm brine over the sliced onions, ensuring they are fully submerged. Use a spoon or chopstick to press the onions down gently.
4. Step 4: Let the jar cool to room temperature for 20 to 30 minutes, then seal and refrigerate.
5. Step 5: Allow the onions to chill for at least 15 to 30 minutes before serving. For best flavor, let them sit overnight.

Tips & Variations

• Use a mandoline slicer for evenly thin onions that pickle quickly and evenly.
• Add fresh herbs like thyme or dill to the brine for extra flavor.
• For sweeter pickles, increase the sugar by 1 tablespoon.
• Swap apple cider vinegar with red wine vinegar for a different tang.

Storage

Store the pickled onions in an airtight jar in the refrigerator. They will keep well for up to 2 weeks. Reheat is not necessary; serve them cold or at room temperature as a zesty topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long do quick pickled onions last?

They last about 2 weeks refrigerated. Always use clean utensils to avoid contamination.

Can I use other types of onions?

Yes, white or yellow onions work, but red onions have the best color and sweetness for pickling.

Quick Pickled Red Onions Recipe

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Quick Pickled Red Onions are a tangy and flavorful condiment that can brighten up a variety of dishes. Thinly sliced red onions are soaked in a warm brine made from apple cider vinegar, water, sugar, salt, and aromatics, then refrigerated until perfectly crisp and zesty. Ready in under an hour, these pickled onions add a delicious pop of acidity and crunch to salads, sandwiches, tacos, and more.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pickled Onions

• 2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
• 4 cloves garlic, smashed

Brine

• 2 cups (480 ml) apple cider vinegar or distilled white vinegar
• 1 cup (240 ml) water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• ½ teaspoon red pepper flakes (optional, for a little heat)

Instructions

1. Slice Onions: Thinly slice the red onions using a sharp knife or a mandoline for paper-thin slices. Pack the sliced onions tightly into a clean 2-quart glass jar or divide among smaller jars as desired.
2. Prepare Brine: In a small saucepan or microwave-safe bowl, combine apple cider vinegar, water, sugar, kosher salt, black peppercorns, smashed garlic cloves, and red pepper flakes if using. Heat gently until sugar and salt dissolve, about 1 to 2 minutes on stovetop or 30 to 45 seconds in microwave. Avoid boiling.
3. Pour Brine Over Onions: Pour the warm brine over the sliced onions, making sure the onions are completely submerged. Use a spoon or chopstick to press the onions down to keep them under the liquid.
4. Cool and Seal: Allow the jar to cool to room temperature, about 20 to 30 minutes, then seal with a lid and refrigerate.
5. Chill and Serve: The pickled onions are ready to enjoy after chilling for 15 to 30 minutes but develop the best flavor after a few hours or overnight in the refrigerator.

Notes

• Use a mandoline for evenly thin onion slices to improve texture and pickling.
• Adjust sugar and salt levels to taste depending on desired sweetness and saltiness.
• Red pepper flakes are optional and add a mild heat; omit if preferred.
• Store pickled onions in the refrigerator for up to 2 weeks.
• For clearer brine, you may strain out peppercorns and garlic cloves after pickling if desired.

Keywords: quick pickled red onions, pickled onions, easy pickles, condiment, tangy onions, apple cider vinegar pickles, vegan pickles