These Quick Pickled Red Onions only require 4 ingredients, don't require you to boil vinegar, and are ready to eat in 30 minutes! They are delicious on anything from tacos and burgers to salads and grain bowls.
If you have been a reader for a while, you know that I love tacos, so I have a ton of taco-related posts on my site. I have everything you need to make an incredible taco night, from Vegan Flour Tortillas to Refried Black Beans and even fun toppings like Mango Pico De Gallo.
And today I am adding another very important topping: Quick Pickled Red Onions! This recipe only requires 10 minutes of prep time and is ready to enjoy in just 30 minutes. And best of all, in my opinion, you don't need to boil the brine. So let's make them.
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What is Quick Pickling?
Quick pickling is a pickling method that doesn't require you to can the pickles in a pressure cooker or water bath. They are meant to be kept in the refrigerator and enjoyed within a couple of weeks.
The quick part also refers to how quickly you can enjoy the pickles! They are ready to enjoy after just 30 minutes of being submerged in the brine. The longer they sit in the brine, though, the softer and more pickly they will be.
Why You'll Love This Recipe
- This recipe only requires 4 simple ingredients.
- And it is ready in an hour!
- These Quick Pickled Red Onions are delicious on anything from tacos to salads.
- They are crunchy and tangy.
- And most importantly, they are absolutely delicious!
Ingredients
Red Onion: Red onions are so beautiful when they are pickled! But really, you can use any onion for this recipe. They just won't be pink.
White Vinegar: I like white vinegar for its neutral flavor.
Kosher Salt: Use kosher salt for this recipe! If you use fine-grain salt, the pickles will be too salty.
Granulated Sugar: A little bit of sugar balances the brine. The finished pickles are not sweet!
Instructions
Step 1. In a 16-ounce heat-safe container, combine hot water, salt, sugar, and black pepper.
Stir until the salt and sugar are dissolved, then add the white vinegar.
Step 2. Then, add sliced red onions, pressing the onions down to completely fill the jar.
Then, place the Quick Pickled Red Onions into the refrigerator for at least 30 minutes but up to two weeks.
Uses
- Use them as a topping on your favorite tacos, like my Lentil Tacos.
- Add them to your next sandwich.
- They are a delicious topping for any burger, like my Chickpea Burger.
- Use them as a topping for a salad.
- And they are delicious on a grain bowl, too!
Recipe FAQs
Keep them in your refrigerator for up to two weeks.
Adding a little sugar to the pickling brine balances the acidity from the vinegar. It does not make the pickles taste sweet.
You can use many types of vinegar for pickling. My top choice is white vinegar, but you can also use apple cider vinegar, white wine vinegar, and rice vinegar. Do not use balsamic vinegar.
Expert Recipe Tips
The thinner you slice the red onions, the faster the pickles will be ready to eat! So, slice them as thinly as you can. I use a chef's knife for this, but if you have a mandolin, you can also use that.
Looking for More Easy Toppings and Sauces?
If you tried this Quick Pickled Red Onions recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Quick Pickled Red Onions
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 16-Ounce Heat-Safe Container
- Measuring Cups and Spoons
Ingredients
- ½ Cup Hot Water
- 1 ¾ teaspoon Kosher Salt
- 1 teaspoon Granulated Sugar
- ¼ teaspoon Ground Black Pepper
- ½ Cup White Vinegar
- 1 Large Red Onion, halved and thinly sliced. see note
Instructions
- In a 16-ounce heat-safe container with a tight-filling lid, combine hot water, kosher salt, sugar, and black pepper. Stir until the sugar and salt are dissolved, then add the white vinegar.½ Cup Hot Water, 1 ¾ teaspoon Kosher Salt, 1 teaspoon Granulated Sugar, ¼ teaspoon Ground Black Pepper, ½ Cup White Vinegar
- Add the thinly sliced red onions to the jar, packing them down as tightly as you can until the brine comes to the top. If your onion was really big, you may have a few leftover onion slices that can't fit into the jar.1 Large Red Onion, halved and thinly sliced.
- Place the lid on the jar and place the jar into the refrigeraator for at least 30 minutes before enjoying.
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