Quick Tangy Pickled Red Onions
A fast and easy recipe for tangy, crunchy pickled red onions ready in 30 minutes, perfect for adding a vibrant pop of flavor to tacos, salads, sandwiches, and more.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 2 medium red onions (about 10.5 ounces / 300 grams), thinly sliced
- 1 cup (8 fl oz / 240 ml) apple cider vinegar
- 1 cup (8 fl oz / 240 ml) water
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon (6 grams) salt
- Optional spices: 6 black peppercorns, 1 bay leaf, pinch of red chili flakes
Instructions
- Peel and thinly slice the red onions about 1/8 inch (3 mm) thick.
- In a medium saucepan, combine apple cider vinegar, water, sugar, and salt.
- Warm the mixture over medium heat, stirring occasionally until sugar and salt dissolve, about 3 to 5 minutes. Avoid boiling vigorously.
- Add optional spices like black peppercorns, bay leaf, or red chili flakes and let steep for 1-2 minutes.
- Place sliced onions into a heatproof jar or bowl and pour the hot pickling liquid over them, pressing down to submerge.
- Let the onions sit at room temperature for 20 to 30 minutes to soften and absorb flavors.
- Use immediately or cover and refrigerate for up to two weeks. Flavor improves with time.
Notes
Use a sharp knife for even slices about 1/8 inch thick to keep onions crisp. Heating the vinegar mixture dissolves sugar and salt and helps infuse flavor quickly. For faster pickling, refrigerate the jar after pouring hot liquid and shake every 10 minutes. Store in airtight jar refrigerated up to 2 weeks. Rinse with cold water if onions become too sharp.
Nutrition
- Serving Size: 1 tablespoon (15 gra
- Calories: 1015
- Sugar: 34
- Sodium: 230
- Carbohydrates: 34
- Fiber: 0.3
Keywords: quick pickled onions, tangy pickled onions, red onions, easy pickled onions, homemade pickled onions, vegan, gluten-free