Description

Quick Pickled Red Onions bring irresistible flavor to your table with simple prep and tasty ingredients. Perfect for enhancing salads, tacos, or sandwiches, these bright and tangy onions are a must-try for anyone looking for quick homemade delights.

Ingredients

Scale

2 large red onions, very thinly sliced (about 4 to 5 cups sliced)
2 cups apple cider vinegar, or distilled white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
4 cloves garlic, smashed
½ teaspoon red pepper flakes, optional, for a little heat

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Instructions

Thinly slice the red onions using a mandoline if possible. Pack the slices tightly into a clean 2-quart glass jar (or split between two quart jars or four pint jars).
In a small saucepan or microwave-safe bowl, mix the apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, smashed garlic cloves, and red pepper flakes (if using). Heat just until the sugar and salt dissolve, about 1 to 2 minutes on the stovetop or 30 to 45 seconds in the microwave. Stir well, but do not boil.
Pour the warm brine over the sliced onions, ensuring they are fully submerged. Use a spoon or chopstick to press them down gently if needed.
Allow the jar to cool to room temperature for about 20 to 30 minutes. Once cooled, seal the jar and refrigerate.
The onions can be enjoyed after 15 to 30 minutes in the fridge, but for best flavor, allow them to sit for a few hours or overnight.

Notes

Use a mandoline for ultra-thin onion slices for the best texture.
Feel free to adjust sugar and salt levels based on your taste preferences.
These quick pickled onions can last in the refrigerator for up to two weeks.

Nutrition

Serving Size: 1 serving
Calories: 30
Sugar: 5g
Sodium: 500mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg