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–+ servings
Julia

Quick Pickled Red Onions

5 from 1 vote
These quick pickled red onions are tangy, crisp, and easy to make with simple pantry ingredients. Ready in as little as 2 hours and perfect for tacos, burgers, bowls, and salads.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Side Dish
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium red onions thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup red wine vinegar
  • 1 tablespoon maple syrup honey, or sugar
  • 1½ teaspoons salt
  • 1-2 small garlic cloves peeled (optional)
  • 1 teaspoon whole peppercorns optional

Method
 

  1. Slice the onions: Thinly slice the red onions and pack them into a clean 16-ounce mason jar. If using garlic cloves and peppercorns, add them to the jar as well. I like using a mandoline for super thin slices, but a sharp knife works just fine.
    2 medium red onions
  2. Make the brine: In a small saucepan, combine the water, white vinegar, red wine vinegar, sweetener, and salt. Warm over medium heat, stirring until the salt and sweetener dissolve, about 1 minute.
    ½ cup water, ¼ cup distilled white vinegar, ¼ cup red wine vinegar, 1½ teaspoons salt, 1 tablespoon maple syrup
  3. Pour over the onions: Let the brine cool for a few minutes, then carefully pour it over the onions. Press the onions down gently with a spoon so they're mostly submerged in the liquid.
  4. Cool and refrigerate: Leave the jar on the counter until it cools to room temperature. Pop on the lid and transfer it to the fridge.
  5. Let the magic happen: The onions are good after about 2 hours, but I think they're much better after 24-48 hours. That's when they turn bright pink, soften slightly, and develop that tangy flavor I love.
  6. Enjoy: Add them to tacos, burgers, sandwiches, grain bowls, salads, eggs, or honestly anything that needs a little extra zip.
  7. If you love this recipe, please leave a 5 star rating, thank you!

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 0.3gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 293mgPotassium: 39mgFiber: 0.4gSugar: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 9mgIron: 0.1mg

Notes

  • A 16-ounce jar yields about 12 servings, depending on how generously you pile them onto tacos, sandwiches, and bowls.
  • For the best flavor and color, let the onions sit in the fridge for at least 24 hours before serving.
  • I prefer using a combination of white vinegar and red wine vinegar. The flavor is less sharp and gives the onions a beautiful bright pink color.
  • Maple syrup and honey both work well here. I usually use maple syrup because it's what I have on hand.
  • Slice the onions as thinly as possible. Thin slices absorb the brine faster and have a better texture.
  • If your onions aren't fully submerged at first, don't worry. They'll soften and settle into the brine after a few hours.

Storage

  • Store the pickled onions in a sealed jar in the refrigerator for up to 2 weeks.
  • The flavor actually improves after the first day or two.
  • Always use a clean fork when removing onions from the jar to help them stay fresh longer.

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