I keep a jar of these quick pickled red onions in my fridge because they make tacos, burgers, sandwiches, and salads instantly brighter. With just 5 simple ingredients, they add that tangy, crunchy pop every good meal needs.
I’m obsessed with pickled red onions because they bring sharp, tangy crunch to basically everything I already want to eat. I pile them on tacos, smash them into burgers, tuck them into sandwiches, and snack on the stragglers straight from the jar.
No shame. The red onion stays crisp, the apple cider vinegar gives it that bright bite, and suddenly my leftovers taste like I actually had a plan.
And I love that bold pink color, too. It makes boring plates look alive without trying too hard.
But the real reason I keep them around? They make every bite louder.
Ingredients
- Red onion brings that crisp bite and pretty pink color everyone notices first.
- Apple cider vinegar gives the onions their tangy kick without tasting too harsh.
- Water keeps the vinegar mellow, so you’re not puckering your whole face.
- Sugar softens the sharp edges and makes the tang feel balanced.
- Kosher salt wakes everything up, making each crunchy bite taste brighter.
- Plus, these feel fancy, but they’re honestly just fridge magic.
- Basically, they make tacos, sandwiches, and salads taste way more fun.
Ingredient Quantities
- 1 large red onion (about 8 ounces), thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
How to Make this
1. Thinly slice 1 large red onion (about 8 ounces) and place the slices into a clean glass jar or heatproof bowl.
2. In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.
3. Heat the vinegar mixture over medium heat until it just begins to simmer and the sugar and salt are fully dissolved, about 2 to 3 minutes.
4. Remove the saucepan from heat and allow the brine to cool for 30 seconds to 1 minute.
5. Carefully pour the hot brine over the sliced onions, ensuring they are fully submerged.
6. Use a spoon or tongs to press the onions down so there are no air pockets and the brine covers all the slices.
7. Let the jar sit at room temperature until it cools to room temperature, about 30 minutes.
8. Cover the jar with a lid and refrigerate.
9. The onions will be usable after 30 minutes for a light tang and will be more flavorful after a few hours; best after at least 2 hours.
10. Store refrigerated for up to 2 weeks, keeping the onions submerged in the brine each time you use them.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Clean glass jar or heatproof bowl with lid
4. Small saucepan
5. Measuring cups and measuring spoons
6. Heatproof spoon or ladle
7. Tongs or fork (to press onions down)
8. Refrigerator space for chilling
FAQ
Quick Pickled Red Onions Recipe Substitutions and Variations
Quick Pickled Red Onions
Bright, tangy, and ready in under an hour, these quick pickled red onions add instant zing to tacos, salads, sandwiches, and grain bowls.
Ingredients
– 1 large red onion (about 8 ounces), thinly sliced
– 1 cup apple cider vinegar
– 1 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon kosher salt
Yield: about 1 small jar. Prep time: 10 minutes. Pickling time: at least 30 minutes, best after 1 hour.
Method
1. Place the thinly sliced onion in a heatproof jar or bowl.
2. In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Warm gently just until sugar and salt dissolve, about 1 to 2 minutes. Do not boil.
3. Pour the warm pickling liquid over the onions so they are fully submerged. Press down to remove air pockets.
4. Let cool to room temperature, then cover and refrigerate. Onions are ready in 30 minutes and peak at 1 hour. Keep refrigerated up to 2 weeks.
Quick tips
– For crispier onions, rinse slices under cold water before pickling and pat dry.
– Use a clean jar with a tight lid for best storage.
Substitutions
- Apple cider vinegar: white wine vinegar or rice vinegar for a milder, slightly fruitier acidity
- Water: replace with equal parts white vinegar for a stronger tang and shorter pickling time
- Granulated sugar: use honey or maple syrup at equal volume for a different sweet note
- Kosher salt: substitute table salt at half the amount by volume or use sea salt at equal volume
Pro Tips
– Slice thinner for crunch, thicker for body. Use a sharp chef knife or a mandoline set to about 1.5 to 2 mm for crisp, ribbonlike bites; if you prefer a meatier chew, go to 3 to 4 mm. Thinner slices pickle faster and soak up the brine more evenly.
– Warm the brine just enough to dissolve the sugar and salt, then taste and tweak. If you like sweeter pickles, add another half teaspoon of sugar. For brighter tang, swap up to 25 percent of the cider vinegar for white wine or rice vinegar.
– Boost the flavor with aromatics squeezed in with the brine: a smashed garlic clove, a few peppercorns, a bay leaf, or a pinch of coriander seeds. Add them sparingly the first time so they do not overwhelm the onion.
– Let them rest longer than 30 minutes when you can. They are usable quickly, but refrigerating at least 2 to 4 hours develops a much more balanced flavor. Always press the onions down so they stay submerged, and use clean tongs or a fork when removing servings to extend shelf life.
Quick Pickled Red Onions Recipe
I keep a jar of these quick pickled red onions in my fridge because they make tacos, burgers, sandwiches, and salads instantly brighter. With just 5 simple ingredients, they add that tangy, crunchy pop every good meal needs.
8
servings
23.4
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Clean glass jar or heatproof bowl with lid
4. Small saucepan
5. Measuring cups and measuring spoons
6. Heatproof spoon or ladle
7. Tongs or fork (to press onions down)
8. Refrigerator space for chilling
Ingredients
1 large red onion (about 8 ounces), thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon granulated sugar
1 teaspoon kosher salt
Directions
- Thinly slice 1 large red onion (about 8 ounces) and place the slices into a clean glass jar or heatproof bowl.
- In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.
- Heat the vinegar mixture over medium heat until it just begins to simmer and the sugar and salt are fully dissolved, about 2 to 3 minutes.
- Remove the saucepan from heat and allow the brine to cool for 30 seconds to 1 minute.
- Carefully pour the hot brine over the sliced onions, ensuring they are fully submerged.
- Use a spoon or tongs to press the onions down so there are no air pockets and the brine covers all the slices.
- Let the jar sit at room temperature until it cools to room temperature, about 30 minutes.
- Cover the jar with a lid and refrigerate.
- The onions will be usable after 30 minutes for a light tang and will be more flavorful after a few hours; best after at least 2 hours.
- Store refrigerated for up to 2 weeks, keeping the onions submerged in the brine each time you use them.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 90.7g
- Total number of serves: 8
- Calories: 23.4kcal
- Fat: 0.03g
- Saturated Fat: 0.01g
- Trans Fat: 0g
- Polyunsaturated: 0.01g
- Monounsaturated: 0.01g
- Cholesterol: 0mg
- Sodium: 288mg
- Potassium: 41.4mg
- Carbohydrates: 4.4g
- Fiber: 0.48g
- Sugar: 2.75g
- Protein: 0.31g
- Vitamin A: 6IU
- Vitamin C: 2.1mg
- Calcium: 7.25mg
- Iron: 0.06mg
