Quick Pickled Red Onions
Ingredients
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1 large red onion, thinly sliced
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½ cup vinegar (apple cider, white, or red wine vinegar)
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½ cup water
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1 tbsp sugar (adjust to taste)
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1½ tsp salt
Optional flavor add-ins
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1 garlic clove, smashed
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½ tsp black peppercorns
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½ tsp mustard seeds
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Pinch of chili flakes
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Bay leaf or a few sprigs of thyme
Instructions
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Prepare the onions:
Place thinly sliced red onions into a clean heatproof jar or bowl. -
Make the brine:
In a small saucepan, combine vinegar, water, sugar, and salt.
Bring to a gentle simmer, stirring until sugar and salt dissolve. -
Pickle:
Carefully pour hot brine over the onions until fully submerged. -
Rest:
Let cool at room temperature for 20–30 minutes.
Use immediately or refrigerate.
Storage
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Keeps in the fridge for 2–3 weeks in a sealed jar.
Tips
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For brighter pink onions, use apple cider vinegar.
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Slice onions very thin for faster pickling.
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Add a splash of lime juice for a taco-style pickle 🌮
Perfect on tacos, burgers, salads, sandwiches, grain bowls, or grilled meats.
If you want, I can also give a no-sugar version or a Mexican-style pickled onion recipe—just tell me!