Pickled Red Onion Recipe
These quick pickled red onions add tangy crunch and a pop of color to your favorite meals! With their sweet-and-sour flavor, they’re delicious on tacos, burgers, salads, breakfast, and so much more. Make a jar ahead of time and keep it in the fridge whenever a meal needs a little extra something.
Ingredients
- 1 medium/large red onion
- 1 cup water
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 Tbsp salt
Optional -
- black or mixed peppercorns
- bay leaf
- 2 garlic cloves sliced
- fresh herbs
- red pepper flakes
Instructions
- Thinly slice the red onion into rings or half-moons. Use a mandoline slicer for perfectly uniform slices.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a soft boil and stir until the sugar and salt dissolve.
- Place the sliced onions in a clean glass jar, keeping the layers separate. Add any optional toppings.
- Let the pickling liquid cool slightly, then pour it over the onions, making sure they're fully covered.
- Seal the jar and refrigerate. The onions are ready when the water is pink. For best results, wait one day.
- Enjoy these tangy pickled red onions on your favorite meals for up to two weeks.
Notes
- Choose firm, fresh red onions for the best flavor, color, and crunch.
- White vinegar adds classic tang, while apple cider, red wine, or rice vinegar offer different flavor profiles.
- Warm the pickling liquid just enough to dissolve the sugar and salt, don’t boil.
- Make sure the onions are fully submerged in the pickling liquid.
- Refrigerate for a few hours before serving; chilling overnight adds even more flavor.
- Use a mandoline for thin, even slices.
- Store in a clean glass jar with a tight-fitting lid in the refrigerator.
- Keep refrigerated and enjoy within two weeks. Label the jar with the date you made it.