Quick Pickled Red Onions are thinly sliced red onions steeped in a bright, tangy vinegar brine. They stay crisp with a touch of sweetness and bring vivid color and flavor to tacos, salads, sandwiches, and more.
Quick Pickled Red Onions
Quick pickled red onions are an easy, fast way to add brightness and crunch to a wide range of dishes. With just a few pantry ingredients and minimal hands-on time, you can make a flavorful condiment that elevates everything from grilled meats to simple avocado toast.
These pickles highlight the natural sweetness of red onions while adding a crisp, tangy edge from the vinegar. The result is a versatile topping that looks beautiful and keeps well in the refrigerator.
Why Pickle Red Onions?
Pickling transforms raw red onions into a milder, tangier ingredient that enhances many recipes. Key benefits include:
- Flavor boost: The acidic brine softens the bite while adding zesty complexity.
- Versatility: Use them across cuisines—Mexican, Mediterranean, American, and more.
- Longer shelf life: Pickling preserves onions and helps reduce waste.
- Visual appeal: Their vivid pink color instantly brightens a plate.
How to Use Quick Pickled Red Onions
These pickled onions add a bright, acidic counterpoint to rich or savory foods. Try them on:
- Tacos and Mexican dishes: A tangy topping for tacos, burritos, tostadas, and quesadillas.
- Salads and grain bowls: Toss a few tablespoons into greens, grain bowls, and pasta salads.
- Sandwiches and burgers: Swap raw onions for pickled ones to add depth and crunch.
- Cheese boards: Serve as a palate-cleansing accent with cheeses and charcuterie.
- Grilled meats: Brighten steak, chicken, or pork with an acidic contrast.
- Avocado toast: A flavorful finish that balances the creaminess of avocado.
- Sausages and hot dogs: Add zing to classic backyard fare.
- Nachos: Scatter over nachos to cut through rich, cheesy layers.
- Pitas and wraps: Add texture and brightness to falafel, grilled meats, or hummus wraps.
- Pizza: Use as a topper—especially good with goat cheese, arugula, or barbecue pizza.
- Omelets and quiches: A subtle tang that pairs well with eggs and cheese.
How to Store Quick Pickled Red Onions
Store pickled red onions in an airtight glass or ceramic container in the refrigerator. Avoid metal containers (which can react with vinegar) and porous plastics (which may absorb flavors). For best texture and flavor, enjoy them within one week, though they remain safe and usable for several additional weeks.
More Condiment Recipes You’ll Love
- Refrigerator Dill Pickles — Crisp, refreshing, and easy to prepare for snacking or sandwiches.
- Homemade Pico de Gallo — Fresh salsa of tomatoes, onion, cilantro, lime, and jalapeño to brighten many dishes.
- Remoulade Sauce — A zesty, creamy sauce ideal for seafood, sandwiches, and salads.
- Creamy Horseradish Sauce — Spicy horseradish folded into a smooth base, great with roast beef or vegetables.
- Authentic Guacamole — Classic avocado dip with lime and cilantro, perfect for chips, tacos, or as a spread.
Quick Pickled Red Onions Video
Quick Pickled Red Onions
Ingredients
- 1 medium red onion, very thinly sliced
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
Instructions
- Pack the thinly sliced onion into a clean 1-pint mason jar.
- In a small saucepan, combine the water, white vinegar, apple cider vinegar, sugar, and salt.
- Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar and salt.
- Remove the pan from the heat and let the brine cool for about 10 minutes.
- Carefully pour the warm brine over the onions, pressing them down with a spoon to remove air bubbles and ensure they are submerged.
- Allow the jar to cool to room temperature, about 20–30 minutes, then seal and refrigerate.
- The onions will be ready in about 1 hour if sliced very thin, or overnight for slightly thicker slices. Store in the fridge for up to 2 weeks.
Notes
- For consistently thin slices, use a mandolin or a very sharp knife.
- Storage: Keep pickled onions in an airtight glass or ceramic container in the refrigerator. Best within one week for optimal texture, though they will keep longer.