Quick Pickled Red Onions (Refrigerator Recipe)
Make quick pickled red onions in minutes with this easy refrigerator recipe. Tangy, crisp, and perfect for tacos, salads, sandwiches, and more.
Servings 16 servings
Calories 12kcal
Ingredients
- 1 cup vinegar white, apple cider, or red wine vinegar work well
- 1 cup water
- 1 tablespoon pickling salt or kosher salt, non-iodized
- 1 tablespoon sugar optional, but balances the sharpness
- 2 medium red onions
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1 to 2 bay leaves
- 2 small garlic cloves sliced
- A few sprigs of rosemary thyme, or oregano
- Pinch red pepper flakes for heat
Instructions
- Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar. Warm over medium heat until the salt and sugar are dissolved. Remove from heat and let it cool slightly.
- Prep the onions: Peel and thinly slice the red onions into half-moons.
- Fill the jar: Add the optional flavorings to a clean jar, then fill the jar with the sliced onions.
- Add the brine: Pour the warm brine over the onions, making sure they’re fully submerged. Cover and give the jar a shake.
- Cool and refrigerate: Let the jar cool to room temperature for about 1 hour, then refrigerate.
- Enjoy: The onions will start to take on flavor and color within an hour, but they’re best after 24 hours. Keeps in the fridge for up to 3 months.
Notes
- Vinegar Tip: Red wine vinegar gives a deeper pink hue and bold flavor, while apple cider vinegar offers a fruitier tang.
- Serving Ideas: Use on nachos, sandwiches, salads, burgers, grain bowls, or charcuterie boards.
Nutrition
Serving: 0.25cup | Calories: 12kcal