My Go-To Pickled Red Onions Recipe
These quick pickled red onions are a versatile condiment that adds a tangy kick to various dishes. With just a handful of ingredients and minimal prep time, you can elevate your meals with these flavorful pickles.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (plus chill time)
- Yield: 1 pint jar (about 1½ cups) 1x
- Category: Condiment
- Method: No-Cook (Quick Pickle)
- Cuisine: Global
- Diet: Vegan
Ingredients
Units
Scale
Main Ingredients:
- 1 large red onion, peeled and thinly sliced (use a mandoline for even slices)
- 1/2 cup white vinegar (or substitute with apple cider or white wine vinegar)
- 1/2 cup water
- 1 tsp sugar (or maple syrup/honey for a natural option)
- 1 tsp kosher or sea salt
Optional Add-Ins:
- 1/2 tsp whole peppercorns
- 1 garlic clove, sliced
- A few red pepper flakes
- Splash of lime juice or bay leaf
Instructions
- Thinly slice the red onion and pack the slices into a clean pint-size jar.
- Pour the brine over the onions, pressing down to fully submerge them.
- Let the jar sit uncovered at room temperature for about 30 minutes.
- Seal the jar and refrigerate. The onions will be lightly pickled in 30 minutes and fully flavorful after a few hours.
In a small bowl or saucepan, whisk together the vinegar, water, sugar, and salt until fully dissolved. If using, add any optional spices or flavor enhancers.
Notes
- These quick pickled onions are ready to eat the same day and last up to 2–3 weeks in the fridge.
- Use on tacos, salads, burgers, grain bowls, or avocado toast.
- For stronger flavor, simmer the brine before pouring it over the onions (then let cool before refrigerating).
Nutrition
- Serving Size: 1 tablespoon
- Calories: ~5 kcal
- Sugar: ~0.5 g
- Sodium: ~50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: ~1 g
- Fiber: ~0.2 g
- Protein: 0 g
- Cholesterol: 0 mg
