Learn how easy it is to quick pickle red onions! They are tangy and sweet and perfect for jazzing up your tacos, salads, sandwiches, and more. With just seven simple ingredients and 30 minutes of brining time, you’ll have pickled onions in no time.
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Pickled red onions are a staple condiment in my house for good reason—they’re quick to make and require only a handful of ingredients. Turn raw, crunchy onions into a deliciously pink, tangy, vibrant topping. They are so good!
Quick pickling is an easy process, unlike the time-consuming traditional canning methods. You don’t need special equipment; the process is quick, resulting in tangy and crunchy veggies with delicious flavors like this Refrigerator Bread and Butter Pickles, or these Dill Pickles.
Gather The Ingredients
All these items are probably in your pantry or just a short trip to the store. Super easy, right? That’s the beauty of this easy recipe; simple ingredients that pack a punch of flavor.
- Red Onion – Buy a large onion. You can substitute white or yellow onions.
- Apple Cider Vinegar—I prefer this, but you can substitute other vinegar, such as red wine, rice wine or white vinegar.
- Water – Add this to the brine.
- Lime – Adding the juice of a lime adds a citrusy flavor; you can leave it out if you prefer, but I love the flavor.
- Brown Sugar– This will add a little sweetness and cut the acidity of the vinegar. White sugar can be substituted.
- Kosher Salt And Black Peppercorns – Use these for flavor and spice.
Preparing The Jar
I begin by sterilizing the canning jar to guarantee its cleanliness and eliminate bacteria that might spoil the onions. This involves washing the jar with soapy water, thoroughly rinsing it, and then boiling it for ten minutes.
How To Make Pickled Onions
Making pickled onions is easy – just soak thinly sliced onions in a hot brine. The brine creates a bacteria-free environment that preserves the onions. And the bonus: no need to wait long to enjoy tangy, crunchy pickled onions!
Step 1. Peel the onion and place it on a cutting board. Cut the onion in half and then thinly slice.
Step 2. Pack the onion slices in a clean jar that has a lid.
Step 3. In a medium-sized saucepan add all of the brine ingredients, stir well and bring to a simmer over medium-high heat.
Step 4. Pour the hot brine over the onions. Stir them around with a knife, then press down on the onion. Add more brine to completely cover the onions.
Step 5. Let the onions marinate for 30 minutes. They are now ready to eat!
Step 6. Seal the jar and store leftover onions in the refrigerator for up to two weeks.
How To Store
To store any remaining pickled onions, keep them in a sealed jar in the fridge along with the pickling liquid for up to two weeks. The onion will soften, but its delightful taste will remain unchanged.
When I serve these Mexican meatballs, I always throw some onions on the platter; they add color and make a nice garnish. And if I’m jazzing up my scrambled eggs with salsa, I’ll sprinkle some of these onions on top too. They seriously go with everything.
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How To Quick Pickle Red Onions
Ingredients
- 1 large red onion can substitute a white or yellow onion
- 1 lime optional, but adds a nice citrusy flavor
- ¾ cup apple cider vinegar can substitute other vinegars
- ¼ cup water
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon whole peppercorns
Instructions
- Peel the onion and cut it in half. Place each half on a cutting board and thinly slice the onions. Pack the onion slices into your jar.
- In a small saucepan add the vinegar, juice of the lime, water, brown sugar, salt and peppercorns. Stir and cook over medium-high heat until the mixture comes to a simmer.Optionally, combine all these ingredients in a 2-cup measuring cup and heat in the microwave until hot.
- Pour the hot brine over the onions in the jar. Using a knife, move the onions around to distribute the brine, then press down on the onions and continue filling the jar until the onions are covered.
- Let the onions marinate for 30 minutes. At this point, the onions are ready to eat.
- Keep any leftover onions in the sealed jar for up to two weeks. Note: The texture of the onions will continue to soften over time, but their flavor will still be good.
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
I made these to add to some grain bowls with falafel and it was SO good! Easy to make, tasty of course, and the pop of color was so pretty!
This is so helpful and easy to make! Loved the balanced flavors from the vinegar and sugar!