Quick Pickled Red Onions

These vibrant, tangy, and slightly sweet pickled red onions are ready in just 30 minutes and add a punch of flavor to any dish. Perfect for tacos, sandwiches, salads, and more!

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Ingredients

(Adjust the scale to make a larger batch)

• 1 large red onion, peeled and very thinly sliced
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon fine sea salt
• 1–2 tablespoons sweetener (such as maple syrup, honey, or granulated sugar)

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Instructions

1. Heat the Pickling Liquid

In a small saucepan, combine the vinegar, water, salt, and your chosen sweetener. Heat over medium-high heat until the mixture just begins to simmer, stirring to dissolve the salt and sweetener completely.
Tip: You can also heat this mixture in the microwave if preferred.

2. Prepare the Jar

Place the thinly sliced red onions into a clean mason jar or heatproof glass container.

3. Combine and Shake

Carefully pour the hot vinegar mixture over the onions. Seal the jar with a lid and shake gently to ensure all the onion slices are coated.

4. Marinate

Let the onions sit at room temperature for at least 30 minutes. Press the onions down with a spoon if needed to fully submerge them in the liquid.

5. Serve or Store

Enjoy right away or refrigerate for up to 2 weeks. The flavor will deepen the longer they sit!

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Why You’ll Love This Recipe

• Quick & easy – Ready in just 30 minutes
• Bright & tangy – Adds instant flavor to any meal
• Naturally colorful – A beautiful topping for nearly any dish
• Customizable – Sweetness, spices, and heat can be adjusted to taste

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Tips

• Slice onions very thin for the fastest and most flavorful pickling.
• Use a mandoline for uniform slices.
• Press the onions down after pouring in the brine to keep them fully submerged.
• The onions will become more vibrant and flavorful after a few hours or overnight.

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Variations and Substitutions

• Vinegar Options: Use white wine vinegar, red wine vinegar, or rice vinegar.
• Sweeteners: Substitute with agave, coconut sugar, or brown sugar for a deeper flavor.
• Spices: Add a pinch of crushed red pepper flakes, a clove of garlic, or a few peppercorns for extra dimension.
• Herbs: Fresh thyme or oregano can be added for a savory herbal twist.

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FAQs

Do I have to use red onions?
Red onions are ideal for their color and flavor, but you can use white or yellow onions in a pinch.

Can I reuse the brine?
Not for new batches of onions, but you can use the leftover brine in salad dressings or marinades.

How long do pickled onions last?
They keep well in the fridge for up to 2 weeks in a sealed container.

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Serving

• Top on tacos, burgers, or sandwiches
• Add to grain bowls, salads, or avocado toast
• Serve alongside grilled meats or roasted vegetables
• Use as a colorful garnish on dips or appetizers

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Suggestions

• Make a double batch — they go quickly!
• Try with shallots for a milder, sweeter version
• Great addition to charcuterie boards or cheese platters
• Use the brine to brighten up slaws or vinaigrettes