Quick pickled red onions can be effortlessly prepared with only a few simple ingredients.
Quick pickled red onions are easy to prepare since they quickly absorb their flavor soaking in a sweet and tangy vinegar solution. The pungent heat from the sliced red onion dissipates overnight into a sweet crunch and a vibrant pink color. Its flavor is as bright as its appearance.
Quick Pickled Red Onion Ingredients
- Red onions - You can also make refrigerator pickled onions with any other raw onions, like yellow onion or sweet onions.
- Apple cider vinegar - Red wine vinegar, rice vinegar, or white vinegar can also be used.
- Granulated sugar - Sugar takes the bite off the vinegar, but it can be left out if you want a more astringent flavor. You can even substitute a different sweetener such as brown sugar, honey, or maple syrup.
- Kosher salt - You can substitute pickling salt or table salt too, but cut the amount back to 2 teaspoons.
- Customize this recipe - You can add different flavors with seasonings and fresh herbs. Suggestions include black peppercorns, crushed red pepper flakes, and garlic cloves.
How to make it
To cut an onion for this quick pickled red onion recipe, you want thin slices. Begin by slicing the onion in half through the stem with a sharp knife. Remove the dry outer leaves and then lay them cut side down on a cutting board. The onion can now be thinly sliced.
The vinegar, water, sugar, and salt are briefly boiled on the stovetop in a small saucepan to combine the sugar and salt. Once the sugar and salt have dissolved let the pickling solution cool. Then add your sliced onions to a quart jar (or similar glass jar) and fully submerge the slices with the brine. Place the onions in the refrigerator for at least one hour to pickle, but for the best flavor overnight is better.
How Long do Pickled Red Onions Last?
When stored properly in the refrigerator in an airtight container your pickled red onions will last about 2 weeks. I find the flavor and texture to be best the second day, as the color will slowly bleed out and the red onion slices will begin to soften over time.
Uses for Quick Pickled Red Onions
Use these refrigerator-pickled onions to brighten the flavor of your favorite dishes. Here are some of my favorite recipes to add these to:
- Truffle Burgers - These pickled onions really cut through the richness of the truffle oil.
- Salmon Salad Sandwich - The bright flavor is perfect for pairing with smoked salmon.
- Brat burgers - You will never want to want to enjoy bratwurst with any other onions again.
- Jamaican Jerk Pork Burger - These sweet onions are my favorite way to add a nice contrast to the spicy ground pork patties.
- Grilled Corn Salad - The bright flavor really makes this vibrant salad pop!
- Red potato salad - These tangy onions are the perfect addition to jazz up any potato salad.
Quick Pickled Red Onions
Equipment
Ingredients
- 1 large red onion thinly sliced
- 2 cups apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Whisk vinegar, water, sugar, and salt together in a saucepan and bring the pickling liquid to a boil. Cook until the sugar and salt are fully dissolved then remove from heat and let the brine cool to room temperature.
- Place onion slices in a sealed container and add the vinegar mixture until covered. A 1 quart mason jar works perfectly for this.
- Let sit for at least 1 hour, but it is best if left in the fridge overnight.
Nutritional Information
This recipe was originally published on April 15, 2015 here on FoxValleyFoodie.com.
Cheryl
I am allergic to apples can you use regular viniger?
Fox Valley Foodie
Sure, it will change the flavor a bit, but it will still work.
pilar
agradecida del autor de esta deliciosa receta.Le viene a cualquier comida.maravillosa
Elaine
I slice my onions on a mandolin. Makes super thin slices and no crying cause I leave the root intact. I love how uniform the slices are which give such a nice presentation. Since I cannot slice bread straight, it’s too much to expect nicely sliced onions.
Margie
Can I use table salt or sea salt. I don’t have kosher salt
Fox Valley Foodie
You can, but the quantities will be different because of the different grain sizes. Table salt also has iodine which will discolor the brine if you let it sit for a long time, but it won't affect the taste.
Kim
Do you think I could use this same recipe except for carrots instead of red onions?
Fox Valley Foodie
It wouldn't hurt to try!
Simone
I'm trying this recipe today. I noticed on other recipes the instructions were to heat the ingredients first then pour over onions. This recipe doesn't say that. So, do I need to heat the ingredients first? Thanks!
Fox Valley Foodie
Heating can help the sugar and salt dissolve, but it isn't needed if you whisk good enough. You can heat the ingredients, but you will need to cool it off completely before pouring it over the onions so you do not cook them.
Melissa Karch
Great easy recipe! I make this to top some Honey Lime Sweet Potato, Corn, and Black Bean tacos I make! Yum!
Sauerkraut Billy
These look so great! I love pickled red onions. The color and taste of the end product is absolutely intoxicating. They are great on a sandwich or as a condiment on the side of a dish. Thanks so much for your recipe! Can't wait to try them at home!
Bira
Good recipie we in India make it regularly to serve with roast chicken.
We also use it to make Kathia Kababs.
Hope to see more nice recipis.
Diane
I cannot tolerate sugar. It gives me dumping syndrome, if you know what that is, then you know it's miserable and painful. Can I substitute a sugar replacement such as Dplenda or Truvia for the sugar in this?
Fox Valley Foodie
Give it a try. I never use the stuff, so I can't really say. It would be a worthwhile experiment. Let me know how it turns out!
Tami Baker
I am diabetic and I used Splenda with excellent results.
Lynn Risch
I am reading comments, but not finding the recipe.
Fox Valley Foodie
I just double checked and it is still there. Scroll down and you'll see it. Otherwise, click the "Jump to Recipe" link right under the title.
red
i thought it called for cloves??
Fox Valley Foodie
Nope, I wouldn't recommend them in there.
Annie
The recipe says it makes one quart. Is this correct? ONE onion makes a quart of pickles?
Fox Valley Foodie
Yes, you can see I used a quart jar in the pictures too. When sliced the onions take up more space.
Jill
When you say it keeps for a long time, how long exctly? I was hoping to make a lot and keep jars of them in the pantry.
Fox Valley Foodie
This recipe is meant to be kept in the refrigerator. Though the recipe is high in vinegar and sugar, I don't recommend storing it in your pantry as you could risk food poisoning. Even if you canned it I wouldn't recommend it because the heat from canning would degrade the texture of the onions. Regardless, even though they keep in the fridge for a couple weeks, I find the texture of the onions is best if enjoyed within a few days anyhow.
Brenda Hyman
Have used your recipe several times now and it's my go-to one. Used it on burgers and pulled pork and in my macaroni salad! Thanks for sharing!!
Fox Valley Foodie
Using it on a burger and pulled pork sound like amazing ideas! I'll have to try that as well!
Renee
Do you think you could sub honey or maple syrup? I don't use sugar. This looks so yummy!
Fox Valley Foodie
I would use honey over maple syrup. Heat the honey and vinegar together in a saucepan and stir to dissolve and let cool before adding the onions. I suspect it would work just fine.
Yamuna
I have always loved pickled onions. Now I have a nice recipe. Thank you 🙏.
Kristen
This looks so simple and delicious, I'm making some tomorrow!
Alison Haines
Really liked this recipe. So quick and easy! Thanks.
Fox Valley Foodie
Thanks! It has been a favorite of mine for years! It is such a versatile recipe to have on hand, I'm still finding new dishes to include it in!
Pat
Your pickled onions look lovely! Since I wear contact lenses the onions don't even faze my eye, but you are right, a good knife is an essential tool. I also have the wustof chef knife. Love it!
Fox Valley Foodie
Haha, yes! One of the few things I miss my contacts for is onion cutting.
Ole
The eyes only water when cutting Onions, if you cut them wrong! Don't cut off the Top part, then it won't release the oils that causes you pain! 🙂