Quick Pickled Red Onions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool and Seal: Allow the jar to cool to room temperature, about 20 to 30 minutes, then seal with a lid and refrigerate.
- 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
Find it online: https://tastybella.com/quick-pickled-red-onions-recipe/
