Quick Pickled Red Onions

These quick-pickled onions turn beautifully bright pink as they sit in the brine, softening and mellowing in flavor. They keep in the fridge for up to two weeks and add the perfect tangy bite to tacos, salads, bagel sandwiches, or egg dishes. I love keeping a batch on hand for an easy flavor boost. You can also infuse the brine with herbs like thyme for a subtle, aromatic twist.

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 pink hue.
• Vinegar – While either red vinegar, white vinegar or apple cider vinegar work for this, using red wine vinegar brings out the brightest color from the onions.

How to Make Pickled Onions

1. 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.
2. 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.
3. 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

By Kylie Mazon-Chambers

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 2 cups pickled onions

US Customary – Metric

Ingredients:

• ▢ ½ cup red wine vinegar, distilled 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.

Nutrition:

Calories: 59kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3495mg | Potassium: 119mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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