This quick pickled red onions recipe gives you a bright, tangy crunch that wakes up tacos, salads, sandwiches, and bowls. Thin, crisp onion slices soak in a sweet-and-sour brine so they stay snappy but mellow the bite. They add color, zip, and an easy way to lift everyday meals.
Top reasons to make these pickled onions:
- They’re fast ready in about 30 minutes, better after a few hours.
- They use simple pantry ingredients.
- They keep well, so you can prep once and use all week.
Quick Pickled Red Onions : Why you’ll love it
- Ready in 30 minutes (hands-off time).
- Made with pantry staples.
- Perfect for meal prep or to perk up leftovers.
- Naturally vegan and gluten-free.
Ingredients
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
For the Pickling Brine
- (Same as above the vinegar, water, sugar, and salt make the brine.)
Step-by-Step Instructions of Quick Pickled Red Onions
- Peel the onions and slice them very thin (use a sharp knife or mandoline).
- Combine the apple cider vinegar, water, sugar, and salt in a small saucepan.
- Heat the brine over medium heat and stir until the sugar and salt dissolve. Remove from heat.
- Place the sliced onions in a clean jar or bowl.
- Pour the hot brine over the onions, pressing them down so they’re fully covered.
- Let the jar cool to room temperature, then close the lid and chill. You can eat them after 30 minutes, but they taste best after a few hours or overnight.
- Use a clean fork to scoop them out when serving.
Tips for Success
- Slice thin and even so the onions pickle quickly and stay crisp.
- Let the brine cool slightly before sealing the jar to avoid warping lids.
- If you love quick pantry recipes, try the classic 4-Ingredient Peanut Butter Cookies for a simple dessert after a meal topped with pickled onions.
- Taste and adjust: add a pinch more sugar if you want sweeter pickles or a bit more salt for punch.
Substitutions & Variations of Quick Pickled Red Onions
To Make It Vegan/Gluten-Free:
- This recipe is already vegan and gluten-free no changes needed.
Variations:
- Swap apple cider vinegar for white wine vinegar or rice vinegar for a milder tang.
- Add a clove of crushed garlic, a sprig of thyme, or a few peppercorns for extra flavor.
- Use honey or maple syrup instead of sugar for a different sweet note.
- Add thin slices of jalapeño for heat or orange peel for citrus brightness.
Storage Instructions of Quick Pickled Red Onions
Refrigerator:
- Store in an airtight jar or container for up to 2 weeks. They get tangier over time.
Freezer:
- Not recommended — freezing ruins the crisp texture.
Make-Ahead:
- Make up to one week ahead and keep chilled. The flavor improves after a day.
Frequently Asked Questions (FAQ) of Quick Pickled Red Onions
How long until they’re ready to eat?
- You can eat them after 30 minutes, but they’re best after a few hours or overnight.
Will they keep for a long time?
- Kept in the fridge in a sealed jar, they stay good for about 2 weeks.
Can I use white or yellow onions instead?
- Yes. Red onions give the best color and mild sweetness, but white or yellow onions work fine.
Final Thoughts
Quick Pickled Red Onions are an easy, low-effort way to add big flavor and color to weeknight meals. They’re fast, flexible, and keep well perfect for busy cooks who want a tasty lift without fuss. Try them on tacos, salads, or burgers, and come back to tell how you used them. If you enjoyed this recipe, please leave a comment and a star rating so others can find it too.
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Quick Pickled Red Onions
A quick and easy recipe for tangy pickled red onions that add color and crunch to your meals.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions
- Peel the onions and slice them very thin (use a sharp knife or mandoline).
- Combine the apple cider vinegar, water, sugar, and salt in a small saucepan.
- Heat the brine over medium heat and stir until the sugar and salt dissolve. Remove from heat.
- Place the sliced onions in a clean jar or bowl.
- Pour the hot brine over the onions, pressing them down so they’re fully covered.
- Let the jar cool to room temperature, then close the lid and chill. You can eat them after 30 minutes, but they taste best after a few hours or overnight.
- Use a clean fork to scoop them out when serving.
Notes
Slice onions evenly for quick pickling. Adjust sweetness and saltiness as per your taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegan, Gluten-Free