🧅 Quick-Pickled Red Onions

⭐ Overview

Quick-pickled red onions are tangy, slightly sweet, crisp, and ready in 30 minutes. They’re perfect on tacos, burgers, bowls, salads, and sandwiches.

🧅 Ingredients (Basic Version)

For 1 medium jar (about 2 cups)

• 1 large red onion, thinly sliced

• 1 cup vinegar

  • (white vinegar, apple cider vinegar, rice vinegar, or a mix)

• 1 cup water

• 2 tablespoons sugar

• 1½ teaspoons salt

• Optional add-ins (choose any):

  • 1–2 garlic cloves, crushed

  • ½–1 teaspoon whole black peppercorns

  • ½ teaspoon red pepper flakes

  • 2–3 sprigs fresh herbs (oregano, thyme, dill)

  • 1 bay leaf

  • 3–5 allspice berries or cloves

🥄 Instructions

1. Slice the onion

• Slice the red onion as thinly as possible (use a knife or mandoline).

• Place slices in a heat-safe jar (pint-size Mason jar works perfectly).

2. Make the brine

In a small saucepan, combine:

• 1 cup vinegar

• 1 cup water

• 2 Tbsp sugar

• 1½ tsp salt

Heat until the mixture is steaming hot and the sugar & salt are dissolved. It does not need to boil.

3. Pour the brine

• Pour the hot brine over the onions until fully submerged.

• Use a spoon to press onions down if needed.

4. Let it sit

• Cool for 15–20 minutes on the counter.

• Once cool, cover and refrigerate.

5. Ready to eat

• Onions turn bright pink after about 30 minutes.

• They taste best after 1 hour, and even better the next day.

🎉 Storage

• Store in the refrigerator for 2–3 weeks.

• These are quick pickles, so not shelf-stable for canning.

🍽️ How to Use Them

• Tacos (especially carnitas, fish, birria)

• Burgers & grilled meats

• Grain bowls & salads

• Sandwiches & wraps

• Avocado toast

• Charcuterie boards

❓ Quick-Pickled Red Onion Q&A

Q1. Can I use a different vinegar?

Yes. Good substitutes:

• Apple cider vinegar (milder & fruitier)

• Rice vinegar (mild & slightly sweet)

• White wine vinegar (light & floral)

Avoid: balsamic, because it darkens the onions and turns them mushy.

Q2. Do I have to heat the brine?

Heating is recommended because:

• It dissolves sugar & salt

• Softens onions slightly so they absorb flavor faster

But you can make a no-heat version:

• Shake ingredients in a jar until dissolved

• Refrigerate 4–6 hours before eating

Q3. Can I reduce sugar?

Yes. Sugar is only for balancing acidity.
You can reduce to 1 tablespoon or omit entirely, though the flavor will be sharper.

Q4. Why did my onions turn bright pink?

That’s exactly what you want!
Red onions release pigments when exposed to acid, giving them that neon-pink color.

Q5. My onions are too soft—what happened?

Likely causes:

• Brine was boiling hot (should only be very hot, not bubbling)

• Onions sliced too thinly

• Stored too long in the fridge

Try slicing thicker or letting the brine cool 1–2 minutes before pouring.

Q6. Can I add other veggies to the brine?

Yes! Great additions:

• Jalapeños

• Radishes

• Carrots (thinly sliced)

• Cabbage

• Shallots

They will pickle at similar speed.

Q7. Are they safe for canning?

No.
This is a quick refrigerator pickle recipe, not tested for long-term canning or water-bath processing.

Q8. Why does the brine get cloudy?

Totally normal if you used:

• Apple cider vinegar

• Garlic

• Certain spices

If it smells off or grows mold, discard.

Q9. Are they gluten-free and vegan?

Yes—unless you use malt vinegar (contains gluten).
Everything else is naturally vegan and gluten-free.

Q10. How long do they last?

2–3 weeks in the refrigerator, tightly sealed.

🌈 Flavor Variations

Mexican / Taco Style

• Add: 1 sliced jalapeño + ½ tsp oregano + 1 clove garlic

Sweet & Mild

• Use rice vinegar + add 1 extra tablespoon sugar

Mediterranean

• Add: thyme + bay leaf + black peppercorns

Spicy

• Add: ½ tsp chili flakes + sliced serrano

Garlicky

• Add: 2 thinly sliced garlic cloves (don’t add too many or flavor becomes sharp)