Quick Pickled Red Onions

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

5 from 1 vote

These quick pickled red onions are crisp, tangy, and ready fast. They’re the easiest way to add color, crunch, and brightness to tacos, bowls, salads, sandwiches, and grilled meats.

Prep Time10

Brining30

Total Time40

Course: condiment

Cuisine: American

Servings:

Calories: 28kcal

Author: Sally Cameron

Equipment

Small pot, 2 quart to make the brine

Ingredients

Onion

1-2 large red onions

Brine

½ cup white wine vinegar or apple cider vinegar or 1 cup unseasoned rice vinegar
½ cup water skip for the rice vinegar
2 tablespoons sugar or granular monk fruit blend
1 ½ teaspoons kosher salt
½ teaspoon whole black peppercorns
½ teaspoon pink peppercorns in place of the black or use both

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.

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 1 cup vinegar, as it is milder.

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. Wait 5–10 minutes, then use a clean fork to press them down gently. If you’ve got extra slices, top off the jar now. Then make sure everything is fully submerged.

Cool and refrigerate

Cool to room temp (70°F), then cover tightly with lids 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 unseasoned rice vinegar (no water) makes a brighter, more acidic brine with excellent color. It is what I used in the main photo. Diluting stronger vinegars with water makes a milder pickling brine.

Nutrition