Description
These quick pickled red onions are bright, tart, and crisp—an easy condiment that livens up tacos, salads, sandwiches, and more. A short and simple recipe, they’re ready in just over an hour and keep beautifully in the fridge for up to two weeks.
Ingredients
Scale
For the Onions
- 1 medium red onion, thinly sliced
For the Pickling Brine
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare the Onion: Thinly slice the red onion and place the slices in a clean glass jar that can hold at least 1 cup of liquid.
- Make the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Heat over medium, stirring occasionally, until the sugar and salt are fully dissolved—about 1–2 minutes. Remove from heat.
- Pour Brine over Onions: Carefully pour the warm pickling liquid over the sliced onions in the jar, making sure all the onions are submerged. Press down with a spoon if needed.
- Cool and Refrigerate: Let the jar cool to room temperature for 20–30 minutes. Once cooled, seal tightly and refrigerate. Let them pickle for at least 1 hour before using for best flavor.
- Storage: Keep pickled red onions sealed in the refrigerator. They will last up to 2 weeks, and the flavor continues to deepen over time.
Notes
- The onions will turn a vibrant pink as they pickle—don’t worry if they look pale at first.
- Add a pinch of spices (peppercorns, garlic, or chili flakes) to customize the flavor.
- Use a mandoline for quick, evenly thin slices.
- Double the recipe for larger gatherings or if you love adding them to everything!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg