Pickled Red Onions

Quick, tangy pickled red onions — a vibrant, crunchy condiment that livens tacos, salads, sandwiches and roasted meats. Ready in under an hour and keeps chilled for weeks.

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Course: Appetizer

Cuisine: Global

Keyword: pickled red onions, quick pickles, condiment, red onions, meal prep

Prep Time: 15

Total Time: 45

Servings: about 2 cups (serves 6 as a condiment)

Calories: 3kcal

Ingredients

2 medium red onions thinly sliced
1 cup white vinegar or apple cider vinegar
1 cup water
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 bay leaf optional
1/2 teaspoon red pepper flakes or 1 sliced chili optional
1 teaspoon mustard seeds or coriander seeds optional
Fresh herbs for garnish thyme or cilantro, optional

Instructions

Peel and thinly slice 2 medium red onions into half-moons.
Pack the sliced onions into a clean jar or airtight container.
In a small saucepan combine 1 cup vinegar, 1 cup water, 2 tablespoons sugar, and 1 1/2 teaspoons salt.
Add 1 teaspoon peppercorns, 1 bay leaf and optional spices (mustard seeds or red pepper flakes).
Heat the brine just until sugar and salt dissolve; do not boil vigorously.
Pour the hot brine directly over the onions, ensuring they are fully submerged.
Press the onions down with a spoon or weight so no air pockets remain.
Let the jar cool to room temperature uncovered for 30 minutes.
Seal the jar and refrigerate at least 1 hour for best flavor (30 minutes gives a lighter tang).
Use within 3–4 weeks; always refrigerate and use a clean utensil to remove onions.

Nutrition