If you’ve ever wanted to add a burst of tangy, vibrant flavor to your meals without fuss, this Quick Pickled Red Onions Recipe is absolutely a must-try. These bright, crisp onions bring a perfect balance of acidity, subtle sweetness, and a little kick that transforms everyday dishes into something extraordinary. Whether you’re topping tacos, jazzing up a salad, or adding a zing to sandwiches, this recipe delivers on both speed and flavor. Plus, it’s super simple, making it ideal for both weeknight dinners and last-minute gatherings.
Ingredients You’ll Need
Getting started with your quick pickled red onions is delightfully straightforward. Each ingredient plays a vital role, combining to create that perfect tangy crunch balanced with a hint of sweetness and spice.
- 1 large red onion: Thinly sliced for the best texture and quick pickling action.
- 1 cup apple cider vinegar: The star pickling liquid that adds tang and preserves the onions.
- 3 tablespoons water: Helps mellow the vinegar’s acidity slightly for balance.
- 1 tablespoon granulated white sugar: Provides a subtle sweet contrast to the sharpness.
- 1 teaspoon salt: Enhances all the flavors and aids in the pickling process.
- 1 teaspoon whole peppercorns: Brings a warm, peppery pop in every bite.
- 1 teaspoon mustard seeds: Adds a mild, nutty flavor with a bit of crunch.
- 1/2 teaspoon red pepper flakes: Adds just the right amount of heat without overpowering.
- 1 small jalapeño, thinly sliced: Infuses a fresh, spicy kick that complements the vinegar.
- 1 bay leaf: Gives an aromatic depth to the pickling liquid.
How to Make Quick Pickled Red Onions Recipe
Step 1: Prepare the Onions
Start by peeling your red onion and slicing it thinly. A sharp knife works perfectly here, but if you want perfectly even slices and an extra safety touch, a mandoline slicer is ideal. Thin slices pick up the flavor quickly and keep that lovely crunch.
Step 2: Pack the Jar
Take a clean glass jar or any heatproof container and pack in the onion slices tightly. Add your jalapeño slices along with whole peppercorns, mustard seeds, red pepper flakes, and the bay leaf. This mix of aromatics elevates the final flavor beautifully.
Step 3: Make the Pickling Liquid
In a small pot, combine the apple cider vinegar, water, sugar, and salt. Heat over medium heat, gently stirring until the sugar and salt dissolve completely, which usually takes about 2 to 3 minutes. This simple syrup-like liquid is the heart of your pickling solution.
Step 4: Pour Over Onions
Once your pickling liquid is ready, take it off the heat and immediately pour it over the onions and spices in the jar. Make sure every slice is fully submerged so they absorb the tangy flavors evenly.
Step 5: Press Down the Onions
If you notice some onion slices floating above the liquid, gently press them down with the back of a spoon or a utensil. This keeps the onions totally soaked and ensures uniform pickling.
Step 6: Cool to Room Temperature
Leave your jar uncovered and allow the onions to cool naturally to room temperature. This helps to avoid any condensation inside the jar which could impact texture.
Step 7: Seal and Refrigerate
Once cooled, screw on the lid tightly and place your jar in the refrigerator. While these quick pickled red onions start tasting great after just 30 minutes, the flavors improve wonderfully after a few hours, so some patience is rewarded!
Step 8: Enjoy Your Creation
Keep your pickled onions refrigerated for up to two weeks. Use them generously on tacos, sandwiches, salads, burgers, or anywhere you crave that bright zing.
How to Serve Quick Pickled Red Onions Recipe
Garnishes
Quick pickled red onions add a vibrant splash of color and a punch of flavor as a garnish. Toss them on top of creamy dishes like avocado toast, grilled chicken, or roasted vegetables to instantly brighten up your plate and tantalize your taste buds.
Side Dishes
These onions are fantastic alongside rich, hearty meals where their acidity cuts through the richness. Serve them with BBQ ribs, pulled pork sandwiches, or alongside a grain bowl for a refreshing contrast that wakes up your palate.
Creative Ways to Present
Want to impress guests or jazz up weeknight dinners? Add your pickled onions to cheese boards or alongside dips like hummus and tzatziki. They also make an exciting topping for flatbreads and pizzas, adding a tangy twist to familiar favorites.
Make Ahead and Storage
Storing Leftovers
Storing your leftover quick pickled red onions is easy. Keep them sealed in the original jar or an airtight container in the refrigerator. They’ll stay crisp and flavorful for about two weeks, ready whenever you want to brighten a meal.
Freezing
Freezing pickled onions isn’t recommended because the texture will change when thawed, often becoming mushy. It’s best to enjoy these onions fresh or refrigerated to keep that perfect crunch.
Reheating
There’s no need to reheat quick pickled red onions. They shine cold or at room temperature as a lively topping or side. Heat would soften their crispness and mellow their signature bite.
FAQs
Can I use other types of vinegar?
Absolutely! While apple cider vinegar provides a nice balance of sweetness and acidity, you can swap in white vinegar, red wine vinegar, or even rice vinegar for different flavor profiles. Just keep in mind the strength of the vinegar to maintain balance.
How long do quick pickled red onions last?
Stored properly in the refrigerator, your onions will stay fresh and flavorful for up to two weeks. The pickling process lengthens their life, but for best taste and crunch, consume within that window.
Why add sugar to pickled onions?
Sugar balances the acidity of the vinegar, mellowing the sharpness and rounding out the flavors. It’s key to achieving that signature tangy-sweet taste that makes this quick pickled red onions recipe so addictive.
Can I make this recipe without jalapeño?
Definitely! The jalapeño adds a gentle heat, but if you prefer a milder version, simply leave it out. The other spices and pickling liquid still deliver plenty of flavor.
How thin should I slice the onions?
Thin slices, about 1/8 inch or so, work best because they absorb the pickling liquid quickly and maintain a nice crunch. Using a mandoline slicer helps achieve consistent thinness effortlessly.
Final Thoughts
Now that you have this trusty Quick Pickled Red Onions Recipe at your fingertips, you’ll find yourself reaching for it again and again to brighten up everything from weeknight dinners to festive gatherings. It’s quick, simple, and absolutely bursting with flavor—a winning combo in the kitchen. Go ahead, give it a try and watch how these little gems transform your meals into something truly special.
Print
Quick Pickled Red Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Quick Pickled Red Onions are an easy and tangy condiment made by soaking thinly sliced red onions in a hot vinegar-based brine infused with spices and jalapeño for a subtle kick. Ready in just minutes, they add a bright, zesty flavor to tacos, sandwiches, salads, and burgers.
Ingredients
Pickling Ingredients
- 1 large red onion, thinly sliced
- 1 small jalapeño, thinly sliced
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Slice the Onion: Peel the red onion and slice it thinly using a sharp knife or mandoline slicer to ensure even, crisp cuts.
- Prepare the Jar: Pack the onion slices tightly into a clean glass jar or heatproof container along with the sliced jalapeño, whole peppercorns, mustard seeds, red pepper flakes, and bay leaf.
- Make the Brine: In a small pot, combine the apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 2-3 minutes.
- Pour Over Onions: Remove the hot vinegar mixture from heat and immediately pour it over the onions and spices, making sure the onions are fully submerged.
- Press and Cool: Press the onions gently with the back of a spoon to ensure they are submerged. Allow the jar to cool to room temperature uncovered.
- Refrigerate: Once cool, seal the jar with a lid and refrigerate. The onions will develop flavor within 30 minutes but improve significantly after a few hours.
- Storage: Store the pickled onions in the refrigerator for up to 2 weeks. Use as a tangy topping for tacos, sandwiches, salads, or burgers.
Notes
- For even thinner slices, use a mandoline slicer carefully.
- If you prefer less heat, omit or reduce the jalapeño and red pepper flakes.
- The pickled onions taste best after at least a few hours but can be enjoyed after 30 minutes.
- Always use a clean jar to prevent spoilage and ensure freshness.
- If the onions are not fully submerged, the top slices may not pickle evenly.
