Quick Pickled Red Onions

The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator. I like making a batch of pickled onions to keep in the fridge to add on top of tacos, salads, in bagel sandwiches or on egg breakfast dishes. The condiment is tangy with a more subtle onion flavor than using raw onions.

The onions become soft sitting in the pickling mixture and turn a beautiful bright pink shade that lasts for up to two weeks in the refrigerator. Feel free to add herbs such as thyme to the pickling brine if a little added flavor is desired.

Quick Pickled Red Onions

Key Ingredients in This Recipe

• Onion – Red onion is mostly used for this recipe because it will result in that bright pink color. Shallots or yellow onion can also be used but they won’t have the pretty color.
• Vinegar – While either white vinegar or apple cider vinegar work for this – white vinegar brings out a brighter color from the onions.

How to Make Pickled Onions

• Make the vinegar mixture. In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
• Add onions and pickling mixture to a jar. Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
• Let sit then use as needed. Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.

Uses for Pickled Onions

Try using pickled onions in these recipes for a tangy addition:

• Carnitas Tacos with Stewed Pinto Beans
• Red Lentil Dal
• Fried Cauliflower and Avocado Tacos
• Brown Butter Scallops with Watermelon, Heirloom Tomato in Brown Butter
• Apple Cider Sage Glazed Bone-In Pork Chops

Quick Pickled Onions

Print Pin

Prep Time 5 mins

Cook Time 10 mins

Serves 2 cups pickled onions

US Customary – Metric

Ingredients:

• ½ cup white vinegar or apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• ½ teaspoon black peppercorns
• 1 medium red onion, thinly sliced

Instructions:

• In a small saucepan, bring the vinegar, 1 cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
• Remove from heat, separate the onions and add to a large mason jar then pour the vinegar mixture over the top.
• Close the jar and let sit for at least 1 hour before using. Refrigerate for up to 2 weeks and drain before using.

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