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–+ servings

Quick Pickled Red Onions

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Bright and tangy pickled red onions add a burst of flavor and color to various dishes, from tacos to salads. They are quick to prepare, budget-friendly, and can be kept for weeks in the refrigerator.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Side
Cuisine: American, Southern
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large red onion, thinly sliced The star of the show; thin slices pickle faster and look great.
  • 1 cup white vinegar Bright and clean-tasting. Substitute with apple cider vinegar for a slightly sweeter, fruitier profile.
  • 1/2 cup water Balances vinegar acidity.
  • 1 tbsp sugar Enhances flavor without overpowering the tang; swap to honey for a deeper sweetness.
  • 1 tsp salt Essential for flavor and the pickling process. Use kosher or sea salt.
  • 1/2 tsp crushed red pepper flakes Optional, for added heat.

Method
 

Preparation
  1. Peel and slice the red onion very thin. Place the slices in a clean, heatproof jar or bowl.
  2. In a small saucepan, combine vinegar, water, sugar, and salt. Warm over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
  3. Stir in the crushed red pepper flakes if you want a peppery kick.
  4. Carefully pour the hot (not boiling) brine over the sliced onions so they’re fully submerged. Use a spoon to press them down if needed.
  5. Let the jar cool to room temperature. Then cover and refrigerate.
  6. The onions are usable in about 30 minutes for a quick accent, but taste best after at least an hour or overnight. Serve chilled or at room temperature.

Nutrition

Serving: 1gCalories: 15kcalCarbohydrates: 4gSodium: 200mgSugar: 1g

Notes

Use a clean glass jar with a tight lid. For a faster chill, place the jar in an ice bath for 10 minutes before refrigerating. Always check for off-odors or mold before eating.
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