Quick Pickled Red Onions

A jar of bright pink pickled onions with a small bowl of them beside, and bay leaves.

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Prep Time10

Brining30

Total Time40

Cuisine: American

Servings:

Calories: 28kcal

Author: Sally Cameron

Ingredients

Onion

1 large red onion

Brine

½ cup white wine vinegar or apple cider vinegar
½ cup water
2 tablespoons sugar or granular monk fruit blend
1 ½ teaspoons kosher salt
½ teaspoon whole black peppercorns

Brine option

1 cup unseasoned rice vinegar no water needed

Flavor options

¼-1/2 teaspoon coriander seed or mustard seed
1 small bay leaf
1 sprig thyme

Instructions

Slice and pack onions

Slice the root end off the onion and cut the onion in half. Peel the onion, lay halves flat and thinly slice, about ⅛" thick. Pack the onions into a clean pint jar (or heat-safe container). Really pack them in to the top, as when you the add brine they shrink up a bit. If you have room, add a little more sliced onion.

Make the brine

In a small saucepan, combine vinegar, water, salt, and sugar (or monk fruit blend). Warm just until the salt and sweetener dissolve and the liquid is steaming (no need to boil).
Note - If using rice vinegar, skip the water and use all vinegar, as it is a milder vinegar.

Pickle the onions

To the jar, add any herb and spice options, then pour the warm brine over the onions to cover. Press onions down so they’re submerged. Cool to room temp (70°F), then cover and refrigerate. They’re good in about 30 minutes, best after a few hours, and even better the next day.

Notes

Storage - Keep onions refrigerated and use within 2–3 weeks for best flavor/texture.

Note: Quick pickled onions are refrigerated (not canned), so vinegar choice and dilution are mainly about flavor. Using straight rice vinegar makes a brighter, more acidic brine with excellent color. (what I used in the main photo). Diluting stronger vinegars with water makes a milder pickle.

Nutrition