Quick Pickled Red Onions! Simply combine thinly sliced red onion, vinegar, a bit of salt and sugar, and water in a mason jar. Shake well and let it sit for a while. You’ll have delicious pickled onions ready to jazz up any dish!
Add these pickled onions to Chicken Tinga Tacos or toss them on a hearty Tuna Salad for an extra burst of flavor.
Pickled Red Onions Recipe
I’m totally obsessed with pickled red onions. They’re my go-to topping for pretty much everything, and I always have a jar stashed in my fridge. Even though this recipe is simple, I’m exited to share it because it seriously kicks meals up a notch! It takes just minutes to whip up, but it adds loads of flavor.
Whenever I do my weekly meal prep—making big batches of brown or white rice, roasted sweet potatoes, whipping up dressings or sauces, and cooking a couple of proteins—I never forget to make a batch of these pickled red onions.
This recipe uses a quick pickling method, so you don’t have to worry about sterilizing jars or cooking anything. Just toss everything into a jar, give it a good shake, and stick it in the fridge. Easy peasy!
Pick Out A Good Red Onion
Here are some easy tips for picking a good red onion:
- Look: Choose onions that are firm and don’t have any bad spots or soft areas.
- Skin: Look for onions with shiny, smooth skin. Stay away from any that are wet or moldy.
- Weight: Pick onions that feel heavy for their size, which means they are nice and fresh inside.
- Smell: Don’t pick onions that smell bad or really strong. The fresher the onion, the longer your pickled red onions will stay good for.
Now Here’s What You’ll Need To Pickle It:
- Red Onion: Slice it very thinly for best results.
- Red Wine Vinegar: Provides a tangy flavor; you can use white vinegar in a pinch.
- Water: Helps balance the acidity of the vinegar.
- Salt: This enhances the flavor.
- Sugar: Adds a touch of sweetness; you can adjust the amount based on your preference.
FAQs about Quick Pickled Red Onions:
How long do quick pickled red onions last? Quick pickled red onions can typically be stored in the fridge for 1-2 weeks.
Can I use different types of vinegar? Absolutely! Red wine vinegar is my favorite, but white vinegar works in a pinch.
Do I need to sterilize the jars? Nope! Quick pickling doesn’t require sterilizing jars since the onions will be eaten pretty quickly.
Can I adjust the sweetness or saltiness? Yes, feel free to adjust the amount of sugar or salt to your preference.
How thin should I slice the onions? It’s best to slice the onions very thinly, either using a sharp knife or a Mandoline Slicer set to a thin setting. This ensures that the onions pickle evenly and soak up the flavors nicely!
Can I add other spices or flavorings? Absolutely! Feel free to customize this pickled red onion recipe with additional spices like peppercorns, garlic cloves, or herbs like thyme or dill for more flavor.
How To Use Pickled Red Onions
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Storage
Quick pickled red onions are good for 1 up to 2 weeks in the fridge if stored in an airtight container.
More Toppings To Jazz Up Your Meals:
- Fish Taco Sauce my favorite taco sauce, ready in 5 minutes or less!
- Cilantro Lime Sauce Recipe this sauce pairs so nicely with pickled red onions
- Tartar Sauce with the perfect amount of tang!
- Salsa made with canned tomatoes in a food processor
- Pesto Recipe made with fresh basil
Pickled Red Onions
Equipment
- Mandoline slicer or sharp knife
Ingredients
- 1 cup red onion very thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1-1/2 up to 2 teaspoons granulated sugar add to preference
Instructions
- Trim the ends off the onion, slice it in half, and remove the outer layer.
- Using a Mandoline Slicer set to a very thin setting, thinly slice the onion. (If you don’t have a slicer, use a sharp knife to slice as thin as possible.)
- Place the sliced onions in a jar along with the rest of the ingredients.
- Secure the jar’s lid and shake well to mix the ingredients. Let the onions marinate in the fridge for at least 20 minutes.
- Use the pickled onions as desired. Store leftovers in the fridge for 1 (up to 2) weeks.
Recipe Notes
- Tacos: Throw some on top of your tacos. These healthy tacos or chicken tacos with rotisserie chicken.
- Salads: Brighten up salads like this Mexican salad or chipotle chicken salad with a handful of pickled red onions.
- Sandwiches: Add them to sandwiches! I love throwing them on this turkey bacon avocado sandwich.
- Burgers: Put them on burgers to make them even better.
- Bowls: Mix them into grain or Buddha bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
