Quick & Easy Pickled Red Onions
These vibrant pickled red onions are incredibly simple to make and add a delightful sweet-and-tangy punch to tacos, burgers, salads, and sandwiches! Ready in just one hour with minimal hands-on time, they'll become your go-to condiment for adding brightness to any dish.
Equipment
- Mandoline slicer
- 16-ounce mason jars
- Medium saucepan
- Measuring cups
Ingredients
- 2 medium red onions thinly sliced
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 2 cups water hot but not boiling
- 3 tablespoons granulated sugar
- 2 tablespoons sea salt
Optional Add-ins
- 2 cloves garlic peeled and smashed
- 1 teaspoon mixed peppercorns
Instructions
- Using a mandoline or sharp knife, slice the red onions as thinly as possible into uniform rings or half-moons. Pack the sliced onions into two clean 16-ounce mason jars, distributing them evenly. If using garlic and peppercorns, add them to each jar now.
- In a medium saucepan, combine the apple cider vinegar, white vinegar, hot water, sugar, and salt. Place the pan over medium heat and stir continuously until the sugar and salt have completely dissolved, which should take about 1 minute. Remove from heat and allow the brine to cool slightly for 2-3 minutes.
- Carefully pour the warm pickling brine over the onions in each jar, ensuring the onions are fully submerged in the liquid. Use a spoon to press down any floating pieces. Leave about half an inch of headspace at the top of each jar.
- Allow the jars to sit uncovered at room temperature until they've cooled completely, approximately 20-30 minutes. Once cooled, seal the jars with their lids.
- Let the pickled onions rest for at least one hour before using. For best results and maximum flavor development, refrigerate overnight. The onions are ready when they've turned a vibrant pink color and have softened. Store sealed in the refrigerator for up to 2-3 weeks.
Notes
Notes
- The thinner you slice the onions, the faster they'll pickle - paper-thin slices will be ready in about an hour, while thicker cuts need overnight refrigeration.
- You can substitute any type of vinegar (white wine vinegar, rice vinegar, or all white vinegar) based on what you have available, or use a combination for a more complex flavor.
- For sweeter pickled onions, increase the sugar to 1/4 cup; for tangier onions with more bite, reduce it to 2 tablespoons or use honey or maple syrup instead.
- These pickled onions can be stored in the refrigerator for up to 3 weeks as long as the onions remain fully submerged in the brine.
- This recipe doubles easily - just make sure you have enough clean jars with tight-fitting lids to store them.
- If you don't have a mandoline, use your sharpest knife and take your time to create uniform slices for even pickling.
⭐ One Last Thing! Y'all Do Me a Favor... If this recipe hit the spot, leave a review and rating below. Your feedback helps keep my little Southern kitchen running strong and lets me keep publishing more free, high-quality recipes for you.
Nutrition
Calories: 24kcalCarbohydrates: 4gProtein: 0.04gFat: 0.01gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 1399mgPotassium: 21mgFiber: 0.01gSugar: 4gVitamin A: 0.1IUVitamin C: 0.2mgCalcium: 7mgIron: 0.1mg
Rate This Recipe
Share This Recipe With The Ones You Love! Did you make this recipe?Mention @grandmaws or tag #grandmaws!
