Quick Pickled Red Onions
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Quick Pickled Red Onions are easy to make at home in under 30 minutes. Seasonless, they’re incredible with tacos, salads, nachos, burgers and more.
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These onions are incredibly easy and quick. In fact, they can be ready after a brief 20 to 30 minutes of cooling. We like to spice ours up a bit and add red pepper flakes. But, as always, if that isn’t your thing, simply eliminate the spice.
This is one condiment you’ll want to keep handy in the refrigerator, season after season!
Quick Pickled Onions
These quick pickled onions are tangy and crisp, and incredibly easy to make.
If you love topping burgers, tacos, nachos, and salads with pickled onions, you’ll be thrilled at how easy they are to make at home.
What to Love About Pickled Onions
- Simple and easy to make at home
- Pickling transforms red onions from crunchy to crisp and tangy… and a tiny bit sweet.
- Adding a dash of red pepper flakes elevates the flavor tremendously.
- They’re ready in 30 minutes!
- Keeps in the refrigerator for 2 to 3 weeks.
- Perfect for meal prep.
Ingredients for Quick Pickled Onions
Produce:
You will need one medium red onion, very thinly sliced, and a garlic clove, also thinly sliced.
Pantry:
This recipe calls for apple cider vinegar, but you can also use white distilled vinegar if that’s what you have on hand. For sweetening, we’ve used sugar, but honey or maple syrup can also be used.
Seasoning:
Fine sea salt is preferred for flavor and red pepper flakes for added heat.
How to Make Quick Pickled Onions
- Thinly slice the onions and garlic and pack a pint-size mason jar. Add red pepper flakes.
- Pour in vinegar until it reaches about 1/3 of the jar. Fill the rest of the jar with water.
- Add the salt, sugar, and red pepper flakes. Attach the lid and shake to combine.
- Chill for 30 minutes to 1 hour before using. They keep for 5-7 days in the refrigerator.
Tips for Quick Pickled Onions
Slice the onions thinly
In order for the vinegar to absorb quickly, the onions need to be very thinly sliced. As in 1/8-inch, which is easy with a sharp knife or a mandoline.
Onions sliced thicker will take more time to pickle. You may need to refrigerate overnight to let the vinegar do its job.
Sweetening
While I’ve added sugar to this recipe, you can easily swap it for honey or maple syrup if you want to keep it vegan. Sweetening the onions is an important element to balance the acidity of the vinegar.
Doubling the Recipe
While this recipe will yield a pint-size jar, it’s easily doubled or even tripled for gatherings.
How to Use Pickled Red Onions
Quick Pickled Red onions are perfect with:
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Quick Pickled Red Onions Recipe
Ingredients
- 2/3 cup water
- 1/3 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
- 1 red onion thinly sliced about 1/8″ thick
- 1 clove garlic sliced
Instructions
- Thinly slice the onions and garlic and pack a pint-size mason jar. Add red pepper flakes.
- Pour in vinegar until it reaches about 1/3 of the jar. Fill the rest of the jar with water.
- Add the salt, sugar, and red pepper flakes.
- Attach the lid and shake to combine.
- Chill for 30 minutes to 1 hour before using. They keep for 5-7 days in the refrigerator.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.