Pickled Red Onions Recipe
Quick Pickled Red Onions add a punchy burst of tang and crunch to sandwiches, tacos, salads, and more. This vibrant topping comes together effortlessly in just about 30 minutes.
The tart-sweet brine mellows sharp onion bite into a bright, crisp condiment you’ll reach for again and again. Keep a jar handy for instant flavor upgrades!
What You Need for Quick Pickled Red Onions
- Large red onion – Thinly sliced for maximum brine absorption and beautiful, delicate crunch.
- Apple cider vinegar – Provides tangy acidity that balances the onions and adds depth.
- Water – Dilutes the vinegar slightly, ensuring the brine isn’t too overpowering.
- Fine sea salt – Draws out moisture and enhances the briny flavor.
- Sweetener (maple syrup, honey, or sugar) – Balances the acidity with a gentle touch of sweetness.
How to Make Quick Pickled Red Onions
Start by heating the apple cider vinegar, water, sea salt, and sweetener in a small saucepan over medium-high heat until it simmers gently. While the brine warms, pack the thinly sliced red onions snugly into a clean mason jar.
Once the vinegar mixture reaches a simmer, pour it carefully over the onions, making sure they’re fully submerged. Screw on the lid and give the jar a good shake to distribute the brine evenly.
Let the onions sit and marinate for at least 30 minutes at room temperature. The longer they soak, the deeper the flavor and the prettier the pink hue. Serve them fresh or stash them in the fridge for easy snacking and garnishing all week long.
Quick Tips & Flavor Twists
For even speedier prep, slice the onions ultra-thin using a mandoline slicer—this helps them pickle faster and more evenly. If you find raw onions too sharp, try par-blanching them in hot water for 10 seconds before adding to the jar; this softens the bite while keeping their crunch.
Get playful by adding whole peppercorns, garlic cloves, or a pinch of red pepper flakes to the brine for extra zest. You can swap apple cider vinegar for white wine vinegar or rice vinegar for subtle flavor shifts. A sprig of fresh thyme or dill also brings a lovely herbal note to your jar.
Keeping Your Pickled Onions Fresh
These Quick Pickled Red Onions keep beautifully for up to two weeks in the refrigerator. Always store them submerged in their brine inside a sealed jar. If they lose their crunch over time, a quick rinse under cold water helps revive their crisp texture before serving. Enjoy them chilled straight from the jar or piled generously on your next dish!
Pickled Red Onions Recipe
Ingredients
- 1 –2 tablespoons sweetener maple syrup, honey, or sugar
- 1 large red onion peeled and finely sliced*
- 3/4 cup apple cider vinegar
- 1 teaspoon fine sea salt
- 1/4 cup water
Instructions
- Combine the vinegar, water, salt, and chosen sweetener in a small saucepan, then set over medium-high heat and stir until the mixture comes to a gentle simmer. Alternatively, warm the mixture in a microwave until simmering. Nestle the thinly sliced onions into a mason jar, pour the heated vinegar solution over them, secure the lid, and shake lightly to coat all slices evenly. Allow the onions to rest and pickle for 30 minutes, pressing them down if necessary to ensure they remain submerged. Enjoy immediately or keep sealed in the refrigerator for up to two weeks.
