Description

These Quick Pickled Red Onions are full of flavor and incredibly easy to make. The simple blend of vinegar, sugar, and spices brings these onions to life, making them a perfect topping for tacos, salads, or sandwiches. Ready in just a short time, this recipe adds a pop of color and zest to any meal!

Ingredients

Scale

2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
2 cups (480 ml) apple cider vinegar, or distilled white vinegar
1 cup (240 ml) water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
4 cloves garlic, smashed
½ teaspoon red pepper flakes, optional, for a little heat

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Instructions

Thinly slice the red onions using a mandoline for very thin slices. Pack them tightly into a clean 2-quart glass jar, or distribute them between two quart jars or four pint jars.
In a small saucepan or microwave-safe bowl, blend the apple cider vinegar, water, sugar, salt, black peppercorns, smashed garlic, and red pepper flakes (if desired). Heat until the sugar and salt dissolve, about 1 to 2 minutes on the stovetop or 30 to 45 seconds in the microwave, stirring well without boiling.
Pour the warm brine over the sliced onions, ensuring they are fully covered. Use a spoon or chopstick to push the onions down so they are submerged.
Allow the jar to cool to room temperature for about 20 to 30 minutes. Seal and refrigerate the jar.
The onions can be eaten after chilling for 15 to 30 minutes, but their flavor improves after a few hours or overnight in the fridge.

Notes

For extra flavor, experiment with different spices in the brine.
These pickled onions can be stored in the fridge for up to 2 weeks.
Use a mandoline for the thinnest slices, ensuring even pickling.

Nutrition

Serving Size: 1/4 cup
Calories: 35
Sugar: 3g
Sodium: 220mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg