Quick pickled red onions can be effortlessly prepared with only a few simple ingredients.
When I am looking to jazz up a simple meal, these quick pickled red onions have been my go-to creation for years. Simple to prepare, and packing a ton of flavor, they add a tangy twist to a variety of dishes.
Quick Pickled Red Onions
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 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
To prepare your own batch of quick pickled red onions, all you need are onions, vinegar, sugar, and salt. The vinegar solution is briefly boiled on the stovetop to combine the sugar and salt, then cooled so the onions are able to be added without being cooked.
I believe apple cider vinegar makes the best quick pickled onions, however, other vinegars can be used. You can even substitute sugar for a different sweetener such as brown sugar, honey, or maple syrup. If you are feeling adventurous try jazzing it up with seasonings and spices.
How to Cut Onions
To cut an onion for pickling, you want thin slices. Begin by slicing the onion in half through the stem. Remove the dry outer leaves and then lay cut side down on a cutting board. The onion can now be thinly sliced.
As you know, chopping red onions is hard on your eyes. This is why you need a sharp knife in your kitchen. A dull knife bruises the onion with its pressure as you attempt to cut through it which releases more of the onion’s renowned tear-jearking properties, whereas a very sharp knife can cut cleanly through the onion with very minimal irritation. This is why I highly recommend purchasing a good quality chef’s knife (affiliate link) for chopping onions.
How Long do Pickled Red Onions Last?
When stored properly in the refrigerator 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 onions will begin to soften over time.
Uses for Quick Pickled Red Onions
This is such a simple recipe and the perfect accompaniment to Mexican dishes, like steak fajitas, or even a tangy twist on a classic chicken salad recipe. Also, since it is soaking in vinegar it keeps fresh in the fridge for a long time, which means one batch can be used for many meals. Try using these onions as toppings for chicken sandwiches, pork burgers, taco salads, or of course my cilantro lime chicken tacos.
Quick Pickled Red Onions Recipe
Ingredients
- 1 red onion thinly sliced
- 2 cup water
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Whisk vinegar and seasonings with 2 cups of water until fully dissolved.
- Place onion slices in a container and add liquid until covered. 1 quart mason jars work perfectly for this.
- Let sit for at least 1 hour, but it is best if left in the fridge overnight.
Notes
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Pat says
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 says
Haha, yes! One of the few things I miss my contacts for is onion cutting.
Ole says
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! 🙂
Alison Haines says
Really liked this recipe. So quick and easy! Thanks.
Fox Valley Foodie says
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!
Kristen says
This looks so simple and delicious, I’m making some tomorrow!
Renee says
Do you think you could sub honey or maple syrup? I don’t use sugar. This looks so yummy!
Fox Valley Foodie says
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.
Brenda Hyman says
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 says
Using it on a burger and pulled pork sound like amazing ideas! I’ll have to try that as well!
Jill says
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 says
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.
Annie says
The recipe says it makes one quart. Is this correct? ONE onion makes a quart of pickles?
Fox Valley Foodie says
Yes, you can see I used a quart jar in the pictures too. When sliced the onions take up more space.
red says
i thought it called for cloves??
Fox Valley Foodie says
Nope, I wouldn’t recommend them in there.
Lynn Risch says
I am reading comments, but not finding the recipe.
Fox Valley Foodie says
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.
Diane says
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 says
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 says
I am diabetic and I used Splenda with excellent results.
Bira says
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.
Sauerkraut Billy says
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!
Melissa Karch says
Great easy recipe! I make this to top some Honey Lime Sweet Potato, Corn, and Black Bean tacos I make! Yum!
Simone says
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 says
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.
Kim says
Do you think I could use this same recipe except for carrots instead of red onions?
Fox Valley Foodie says
It wouldn’t hurt to try!
Margie says
Can I use table salt or sea salt. I don’t have kosher salt
Fox Valley Foodie says
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.
Elaine says
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.
pilar says
agradecida del autor de esta deliciosa receta.Le viene a cualquier comida.maravillosa
Cheryl says
I am allergic to apples can you use regular viniger?
Fox Valley Foodie says
Sure, it will change the flavor a bit, but it will still work.