If you are looking for the single easiest way to elevate your home cooking from “good” to “gourmet,” say hello to Quick Pickled Red Onions. This vibrant, tangy, and crunchy condiment takes just a few minutes of active effort and transforms almost any dish it touches.
Forget store-bought versions that are often too sweet or lacking in crunch. This homemade recipe delivers that perfect, zesty bite that cuts through rich foods and brightens up fresh ones. Whether you’re topping tacos, building a burger, or tossing a salad, these pretty pink onions are about to become your new fridge staple.
Why You Will Love This Recipe
- Super Fast: Ready to eat in as little as 30 minutes.
- Crazy Easy: No canning or complex steps required. Just slice, brine, and wait!
- Vibrant Color: They turn a stunning, jewel-toned bright pink that makes any plate look professional.
- Versatile: The perfect balance of sweet, salty, and acidic to complement countless dishes.
Ingredients: The Simple Pantry Staples
You don’t need anything fancy to make the best pickled onions. It all starts with a few basic ingredients you probably already have.
- Red Onion: The star of the show! Its natural pigment is what creates that beautiful pink color.
- Vinegar: We use a mix of white vinegar (for a sharp, clean tang) and apple cider vinegar (for a touch of sweetness and depth). You can also use just one or the other, or even rice vinegar.
- Water: Dilutes the vinegar slightly for the perfect brine.
- Sugar: A little sugar (white or cane) helps balance the sharp acidity of the vinegar. You can substitute with honey or maple syrup.
- Salt: Essential for flavor and helps draw excess moisture from the onions, keeping them crunchy.
- Optional Flavor Add-ins: Feel free to add whole black peppercorns, a bay leaf, a clove of garlic, or a few slices of jalapeño for an extra kick.
How to Make Quick Pickled Red Onions (Step-by-Step)
This “quick pickle” method uses a hot brine to lightly blanch the onions, speeding up the pickling process and mellowing their raw bite.
1. Slice the Onions
Start by thinly slicing your red onion. A mandoline slicer is the best tool for getting uniformly thin rounds, but a sharp knife and a steady hand work perfectly fine. The thinner the slice, the quicker they will pickle!
2. Pack the Jar
Place the onion slices into a clean, heat-proof jar (like a mason jar), packing them down gently. If you are using any optional spices like peppercorns or a bay leaf, add them to the jar now.
3. Make the Brine
In a small saucepan, combine the vinegar(s), water, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
4. Pour and Pickle!
Carefully pour the hot brine over the onions in the jar, making sure they are completely submerged. You’ll see the magic start to happen immediately as the onions begin to turn a brighter pink color.
Let the jar sit at room temperature for about 30 minutes to cool. You can eat them then, but for the best flavor and color, cover the jar with a lid and refrigerate for at least an hour before serving.
Serving Suggestions: Put Them On Everything!
Once you have a jar of these in your fridge, you’ll find endless ways to use them. Their tangy, crunchy bite is the perfect counterpoint to rich, fatty, or earthy flavors.
- Tacos & Nachos: The ultimate topping for carnitas, fish tacos, or a loaded plate of nachos.
- Sandwiches & Burgers: Add a layer to your favorite burger, pulled pork sandwich, or even a simple grilled cheese.
- Salads & Grain Bowls: A bright addition to green salads, quinoa bowls, or potato salad.
- Breakfast: The perfect finishing touch for avocado toast or scrambled eggs.
- Rich Meats: Serve alongside roasted chicken, steak, or BBQ to cut through the richness.
Frequently Asked Questions (FAQ)
How long do quick pickled onions last?
Stored in an airtight container in the refrigerator, they will last for 2-3 weeks. They are best within the first week when they are at their crunchiest.
Do I have to use red onions?
While red onions provide that signature bright pink color, you can absolutely use this method with white or yellow onions. The flavor will be delicious, but the color will remain pale.
Can I make these sugar-free?
Yes! You can omit the sugar completely for a sharper, more tart pickle. Alternatively, you can use a sugar substitute like erythritol or monk fruit, but start with a smaller amount and taste as you go.
Why is my brine cloudy?
This can sometimes happen if you use table salt containing anti-caking agents. For the clearest brine, use pickling salt, kosher salt, or pure sea salt.
Recipe Card: Tangy Quick Pickled Red Onions
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins (plus cooling) | Yields: 1 Pint Jar
Ingredients
- 1 large red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar (or more white vinegar)
- 1/2 cup water
- 1 ½ tablespoons sugar (white or cane)
- 1 ½ teaspoons fine sea salt or kosher salt
- Optional: 1/2 tsp black peppercorns, 1 bay leaf, 1 clove garlic (smashed)
Instructions
- Place the thinly sliced red onions into a clean, heat-proof 1-pint jar. If using any optional spices, add them to the jar now.
- In a small saucepan over medium heat, combine the vinegar(s), water, sugar, and salt.
- Bring the mixture to a simmer, stirring occasionally until the sugar and salt have fully dissolved (about 3-5 minutes).
- Remove from heat and carefully pour the hot brine over the onions in the jar. Press the onions down with a spoon to ensure they are submerged.
- Let the jar cool to room temperature (about 30 minutes). For best flavor, seal with a lid and refrigerate for at least 1 hour before serving.
