If you’ve ever craved a zingy, colorful topping that can elevate almost any dish, then this Quick Pickled Red Onions Recipe is your new best friend in the kitchen. Bursting with tangy, spicy, and slightly sweet flavors, these vibrant pink onions are a game-changer for everything from tacos to salads. Best of all, they can be whipped up in just a few minutes, making them perfect for those moments when you want big flavor without any fuss. Trust me, once you have a jar of these on hand, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
One of the best parts of this Quick Pickled Red Onions Recipe is how wonderfully simple yet essential the ingredients are. Each element works in harmony to create that perfect balance of brightness, sweetness, and a little kick of heat that makes the onions unforgettable.
- 1 large red onion (thinly sliced): The star of the show, its natural sharpness mellows out beautifully when pickled.
- 1 cup apple cider vinegar: Adds a tangy punch and preserves the onions with its natural acidity.
- 3 tablespoons water: Helps to balance the acidity and dilute the vinegar slightly for a smoother taste.
- 1 tablespoon granulated white sugar: Sweetens the brine and balances the sourness perfectly.
- 1 teaspoon salt: Essential for enhancing flavors and drawing moisture from the onions.
- 1 teaspoon whole peppercorns: Adds a subtle warm spice and depth to the pickling liquid.
- 1 teaspoon mustard seeds: Brings a slight crunch and a mild pungency that complements the vinegar.
- 1/2 teaspoon red pepper flakes: Adds a delicious gentle heat that wakes up your taste buds.
- 1 small jalapeño (thinly sliced): For those who love a little extra kick, this fresh chili infuses the onions with vibrant spice.
- 1 bay leaf: Introduces a subtle earthiness and aromatic depth to the mix.
How to Make Quick Pickled Red Onions Recipe
Step 1: Prepare the Onions
Start by peeling the red onion and slicing it as thinly as possible. A sharp knife works well, but if you have a mandoline slicer, it’s worth using to get those perfectly even, delicate slivers that will soak up the pickling liquid beautifully and look stunning in any dish you top.
Step 2: Pack the Jar
Next, take a clean glass jar or any heatproof container and pack the sliced onions in tightly. Tuck in the jalapeño slices along with the whole peppercorns, mustard seeds, red pepper flakes, and the bay leaf. This layering ensures the flavors are distributed evenly throughout your quick pickled red onions.
Step 3: Make the Pickling Brine
In a small pot, combine the apple cider vinegar, water, sugar, and salt. Warm the mixture over medium heat, stirring gently until the salt and sugar have fully dissolved. This gentle heating helps the flavors to meld nicely and creates that magical brine your onions will bathe in.
Step 4: Combine and Submerge
Remove the brine from the heat and pour it immediately over the onions and spices in your jar. Make sure all the onion slices are fully submerged—if necessary, press them down lightly with the back of a spoon. This step is crucial for even pickling and that irresistible tang in every bite.
Step 5: Cool and Refrigerate
Allow the jar to sit at room temperature, uncovered, until it cools down. Once cool, seal the jar with a lid and pop it into the refrigerator. While the onions absorb flavor in just 30 minutes, giving them a few hours or better yet overnight will deliver the most delicious results.
Step 6: Enjoy!
Your Quick Pickled Red Onions Recipe is ready to brighten up your meals. From crunchy salads to spicy tacos, these onions add a pop of vibrant color and a burst of zesty flavor every time.
How to Serve Quick Pickled Red Onions Recipe
Garnishes
These quick pickled red onions make a fantastic garnish, turning even the simplest plate into something special. Sprinkle them over creamy avocado toast, spoon them atop grilled meats, or scatter them onto deviled eggs for a stunning finishing touch that complements rich or mild dishes perfectly.
Side Dishes
Pairing these onions with side dishes is an easy way to elevate your meal. They add brightness to roasted vegetables, contrast beautifully with buttery mashed potatoes, and bring freshness to grain bowls. Their zingy acidity helps to cut through the richness of comfort foods, balancing your plate with both flavor and texture.
Creative Ways to Present
Think outside the jar by incorporating the Quick Pickled Red Onions Recipe into sandwiches, burgers, or even on flatbreads and pizzas. For a fun twist, toss them into homemade guacamole or salsa for an exciting punch of flavor and irresistible color. They also work wonderfully atop creamy dips or cheese boards, adding layers of taste and visual appeal.
Make Ahead and Storage
Storing Leftovers
Your pickled onions keep beautifully in the refrigerator for up to two weeks. Store them in a sealed jar to maintain their crunch and tang. The longer they sit (within this timeframe), the more intense their flavor becomes, so feel free to prepare them ahead of time and enjoy that developing complexity.
Freezing
Freezing isn’t recommended for pickled red onions since their crisp texture can become mushy when thawed. To enjoy the best crunch and flavor, fresh preparation or refrigerated storage is preferred. Luckily, this recipe is quick enough to whip up anytime you run low.
Reheating
There’s no need to reheat your pickled onions. They’re meant to be enjoyed cold or at room temperature, where their flavors shine the brightest. Add them directly to your dish for that fresh, sharp pop that enhances any bite.
FAQs
How long do quick pickled red onions last?
Stored properly in the refrigerator in an airtight container, these pickled onions can last up to two weeks. Over time, the flavors intensify, so they may taste even better a few days after you make them.
Can I use other types of vinegar?
Absolutely! While apple cider vinegar offers a fruity tang, you can experiment with white vinegar, red wine vinegar, or even rice vinegar for different flavor profiles. Just keep the ratio the same for balanced acidity.
Are these onions spicy because of the jalapeño?
The jalapeño adds a gentle, pleasant heat that wakes up the palate without overpowering. If you prefer milder onions, you can omit it or reduce the amount according to your taste.
Can I make this recipe without sugar?
Yes, you can skip the sugar if you want a less sweet pickled onion. However, a little sugar helps balance the vinegar’s acidity and rounds out the flavor, so consider reducing rather than completely omitting it for best results.
What dishes go best with quick pickled red onions?
These onions are incredibly versatile — they are fantastic on tacos, burgers, sandwiches, salads, grilled fish, and roasted vegetables. Their bright acidity adds a perfect counterpoint to rich, fatty, or smoky foods.
Final Thoughts
There you have it, a wonderfully simple, delicious Quick Pickled Red Onions Recipe that will surely become a staple in your kitchen. With just a handful of ingredients and a little patience, you’ll have a vibrant topping that bursts with flavor and livens up any meal. Go ahead, try it out, and prepare to be amazed at how such a small addition can make such a big difference!
Print
Quick Pickled Red Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 1/4 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
A quick and easy recipe for tangy and spicy Quick Pickled Red Onions, perfect for adding a burst of flavor to tacos, sandwiches, salads, and burgers. These pickled onions are made with a simple apple cider vinegar brine infused with spices and jalapeño, ready in just minutes and best after a few hours of refrigeration.
Ingredients
Pickling Ingredients
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 small jalapeño, thinly sliced
- 1 bay leaf
Instructions
- Slice the Onion: Peel the red onion and slice it thinly using a sharp knife or a mandoline slicer to ensure even cuts.
- Pack the Jar: Tightly pack the onion slices into a clean glass jar or heatproof container along with sliced jalapeño, whole peppercorns, mustard seeds, red pepper flakes, and bay leaf.
- Prepare the Brine: In a small pot, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat while stirring until the sugar and salt completely dissolve, about 2 to 3 minutes.
- Pour the Brine: Remove the vinegar mixture from heat and immediately pour the hot brine over the onions and spices, ensuring the onions are fully submerged.
- Press Down Onions: Use the back of a spoon to gently press the onions down if needed to keep everything covered with the brine.
- Cool: Let the jar cool to room temperature, uncovered.
- Refrigerate: Seal the jar with a lid and refrigerate. The onions will start to develop flavor in about 30 minutes, but taste best after a few hours.
- Store and Use: Store pickled onions in the refrigerator for up to 2 weeks. Use as a flavorful topping on tacos, sandwiches, salads, or burgers.
Notes
- Use a mandoline slicer to achieve uniform thin slices and speed up preparation.
- Adjust the amount of jalapeño or red pepper flakes to control the spiciness.
- For a sweeter pickle, increase the sugar by 1 teaspoon.
- Ensure onions are fully submerged in brine to prevent spoilage.
- Best stored refrigerated and consumed within 2 weeks for optimal freshness.
