Quick-Pickled Red Onions
These Quick-pickled Red Onions are one of the easiest things you can make, but they completely transform a dish. With just a handful of simple ingredients and a few minutes of prep, you get a tangy topping that adds so much flavor and brightness to anything you put it on.
I always keep a jar of these onions in my fridge because they make even the simplest meals feel a little more elevated. The vinegar gives these onions a bright, tangy flavor, and as they soak they turn a vibrant pink color, adding a beautiful pop of color to any dish. Whether itās topping a bowl like my Greek Chicken Quinoa Bowls, adding to salads like this easy Burger Salad, or Blueberry Basil Salad, or using them for tacos or sandwiches, if youāve ever felt like your meals needed just a little something extra…this is it!
Why you will love these Quick-Pickled Red Onions
- Quick & easy to make ā This recipe comes together in just a few minutes with simple, everyday ingredients you probably already have on hand.
- Elevates any meal ā These Quick-Pickled Red Onions add instant flavor, brightness, and a little crunch that makes even the simplest dish feel more exciting.
- Versatile and customizable ā You can keep them classic and plain or add flavors like garlic, peppercorns, or jalapeƱos to make them your own.
Ingredients to make Quick Pickled Red Onions
- Red onion – Of course, red onion is the main ingredient here! I have also used shallots for a little bit of a different taste.
- Water – A mix of half water and vinegar creates the brine. I like to use filtered water but tap water works just fine too.
- Vinegar – I use white vinegar because I always have a lot on hand and it is very budget-friendly. However, you could really use any type of vinegar and change up the flavor. Apple cider vinegar is another great option.
- Honey – A little sweetness balances out the flavors. I like to use honey, but you can use any type of sweetener you’d like, such as white sugar, maple syrup, or coconut sugar.
- Salt – I like a sea salt or a mineral-rich salt likeĀ Redmond Real Salt.Ā
Flavor additions
This recipe is super versatile. The Quick Pickled Red Onions are delicious just like the recipe is written, but you could also add other ingredients to flavor the onions. Great additions include garlic cloves, whole black peppercorns, red pepper flakes, or sliced jalapenos.
Instructions to make Quick Pickled Red Onions
Step 1
In a small saucepan, add the water, vinegar, salt, and honey. Stir together and bring to a simmer.
Step 2
As the liquid heats, slice the onions. I prefer to use a mandoline slicer to get thin slices, but you can also use a sharp knife and cut the onion thinly. Add the sliced onions to a quart-sized mason jar.
Step 3
After the liquid comes to a simmer, remove from the heat and pour over the onions.
Step 4
Leave the onions on the counter until they reach room temperature, and then store in the fridge for 2-3 weeks. They are best after sitting for a few hours or overnight.
What to use the Quick Pickled Red Onions on
I love these Quick Pickled Red Onions becuase that add a pop of color and brightness to really any dish! They make any boring salad more exciting and are also delcious on sandwiches, tacos, avocado toast, or any other recipe that has red onions in it.
Tips for Quick Picked Red Onions
- Be sure to use a heat-safe container when making the pickled onions because you are pouring the hot brine over the onions. I find a quart mason jar to be the perfect size to fit the sliced onions and the brine.
- The onions are best the next day to give them time to soften and pick up all of the flavor from the vinegar, but if you are in a pinch they are still yummy right away.
Quick-Pickled Red Onions
Equipment
- Quart-sized mason jar
- Mandoline slicer
Ingredients
- 1 large red onion
- 1 cup water
- 1 cup vinegar
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- In a small saucepan, add the water, vinegar, salt, and honey. Stir together and bring to a simmer.1 cup water, 1 cup vinegar, 1 tablespoon honey, 1 teaspoon salt
- As the liquid heats, slice the onions. I prefer to use a mandoline slicer to get thin slices, but you can also use a sharp knife and cut the onion thinly.1 large red onion
- Add the sliced onions to a quart-sized mason jar.
- After the liquid comes to a simmer, remove from the heat and pour over the onions.
- Leave the onions on the counter until they reach room temperature, and then store in the fridge for 2-3 weeks.
Notes
- Be sure to use a heat-safe container when making the pickled onions because you are pouring the hot brine over the onions. I find a quart mason jar to be the perfect size to fit the sliced onions and the brine.Ā
- The onions are best the next day to give them time to soften and pick up all of the flavor from the vinegar, but if you are in a pinch they are still yummy right away.Ā
Nutrition
Nutrition facts are automatically calculated and are only estimates.
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