Here’s a quick and easy recipe for pickled red onions—tangy, slightly sweet, and perfect for tacos, sandwiches, salads, or grain bowls.
🧅 Quick Pickled Red Onions
Ingredients
- 1 large red onion, thinly sliced
- ½ cup (120 ml) apple cider vinegar (or white vinegar)
- ½ cup (120 ml) water
- 1–2 tbsp sugar (adjust to taste)
- 1 tsp salt
- Optional flavorings:
- ½ tsp black peppercorns
- 1 small garlic clove, smashed
- A pinch of chili flakes or fresh herbs (thyme, oregano)
Instructions
- Slice the onion:
- Peel and thinly slice the red onion into rings or half-moons.
- Make the brine:
- In a small saucepan, combine vinegar, water, sugar, and salt.
- Heat over medium heat, stirring until sugar and salt dissolve. Remove from heat.
- Combine:
- Place sliced onions in a clean jar. Add optional flavorings if using.
- Pour the warm brine over the onions, making sure they’re fully submerged.
- Cool & Refrigerate:
- Let cool to room temperature, then cover and refrigerate.
- Onions are ready in 30 minutes for a quick pickle, but flavor improves after a few hours.
- Storage:
- Keep in the fridge for up to 2–3 weeks.
💡 Tips:
- For a crisper texture, soak onions in ice water for 10 minutes before adding brine.
- Adjust sugar for a sweeter pickle or vinegar for a tangier bite.
- Use small, sterilized jars to extend shelf life.
If you want, I can give a spicy-sweet variation with jalapeños and honey that’s amazing on burgers or tacos. Do you want that recipe?
