Quick Pickled Red Onions can rescue a lunch that feels a little flat. I love watching plain purple slices turn bright pink while they sit in the jar. Then, one forkful brings tang, sweetness, and a crisp bite to tacos, sandwiches, bowls, or whatever happens to be on my plate.
Table of Contents
Why You’ll Love These Quick Pickled Red Onions
Ready in About an Hour
First, this recipe takes only 5 minutes of hands-on prep. Then, the onions need about 1 hour in the refrigerator.
You can eat them at that point. However, an overnight rest gives Quick Pickled Red Onions a deeper flavor and brighter pink color.
Tangy, Slightly Sweet, and Easy to Customize
Apple cider vinegar brings mellow acidity, while honey or maple syrup softens the sharp edge. As a result, each bite tastes tangy, mildly sweet, and punchy.
Also, you can add garlic, herbs, peppercorns, or chile flakes. Therefore, one basic jar can take on several different flavors.
The Perfect Topping for Quick Lunches
Quick Pickled Red Onions add fresh acidity to rich or hearty lunches. For example, spoon them over tacos, burgers, sandwiches, salads, or grain bowls.
In fact, their sharp flavor works especially well with beans, rice, and rich meats. Plus, that vibrant pink color makes a simple lunch look much more inviting.
Ingredients for Quick Pickled Red Onions
Simple Pickling Brine Ingredients
You only need a few everyday ingredients:
- 1 medium red onion
- 1/2 cup hot water, not boiling
- 1/2 cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 1/2 teaspoons kosher salt
Together, the vinegar, sweetener, salt, and water create a balanced brine that softens the onion without hiding its bite.
Optional Spices, Herbs, and Flavor Additions
For extra flavor, add black peppercorns, coriander seeds, star anise, or fennel seeds. Also, sliced garlic gives the onions a savory kick.
Meanwhile, red pepper flakes or cayenne add heat. Fresh dill, basil, or mint can bring a fresh herbal note.
Easy Ingredient Substitutions
Apple cider vinegar gives Quick Pickled Red Onions a gentler acidity. However, white vinegar works well when you want a sharper pickle flavor.
Likewise, you can swap honey for maple syrup. You can also replace the red onion with yellow onion or shallots.
How to Make Quick Pickled Red Onions
Thinly Slice the Red Onion
First, cut 1 medium red onion into very thin half-moons. Use a sharp knife or mandoline.
Thin slices soften faster. Plus, they absorb the brine more evenly.
Pack the Onion and Seasonings Into a Jar
Next, pack the sliced onion into a clean 16-ounce jar. Then, add any spices, garlic, chile, or herbs you want.
You may need to gently press the onion down. However, avoid crushing the slices.
Mix the Quick Pickling Brine
Next, combine 1/2 cup hot water, 1/2 cup apple cider vinegar, 1 tablespoon honey or maple syrup, and 1 1/2 teaspoons kosher salt.
Then, stir until the sweetener and salt combine with the liquid.
Pour the Brine Over the Onions
Pour the brine directly over the onions. Make sure the liquid reaches the slices throughout the jar.
Then, gently press any floating onions into the brine with a clean spoon.
Cool, Refrigerate, and Let the Onions Pickle
If the jar feels warm, let it cool slightly at room temperature. Then, cover it and place it in the refrigerator.
After about 1 hour, the Quick Pickled Red Onions taste tangy and crisp-tender. However, leave them overnight for softer texture, deeper flavor, and richer pink color.
Tips for the Best Pickled Red Onions
Slice the Onions as Thinly as Possible
Thin slicing matters here. In fact, thin onion slices soften quickly and take in the brine evenly.
A mandoline makes this job quick. However, a sharp chef’s knife works just as well.
Use Hot Water Without Boiling It
Use hot water, but do not bring it to a boil. The warmth helps the salt and sweetener mix into the brine.
Then, the warm liquid starts softening the onions while they retain some bite.
Let Them Pickle Overnight for Deeper Flavor
You can start eating Quick Pickled Red Onions after about an hour. Still, I usually like the jar even more the next day.
Overnight, the onion flavor mellows. Meanwhile, the slices turn a gorgeous, vibrant pink.
Adjust the Vinegar and Sweetener to Your Taste
For a sharper flavor, use white vinegar instead of apple cider vinegar. Alternatively, stick with apple cider vinegar for milder acidity.
Also, honey and maple syrup both work well. Choose whichever one you already keep in your kitchen.
Quick Pickled Red Onion Variations
Spicy Pickled Red Onions
Add red pepper flakes or a small pinch of cayenne to the jar. Then, pour in the brine as usual.
The heat grows as the onions sit. Therefore, start with a small amount if you prefer gentle spice.
Garlic Pickled Red Onions
Add a few thin slices of fresh garlic before pouring in the brine. As a result, the onions gain a savory garlic note.
Herbed Pickled Red Onions
Add fresh dill, basil, or mint. Dill gives a familiar pickle flavor, while mint or basil creates a fresher twist.
Spiced Pickled Red Onions
Try whole black peppercorns, coriander seeds, fennel seeds, or star anise. However, use a light hand so the onion still leads the flavor.
What to Serve With Pickled Red Onions
Tacos and Burrito Bowls
Quick Pickled Red Onions cut through rich taco fillings beautifully. Plus, they add crunch and bright acidity to burrito bowls.
I especially like them with beans, rice, meat, salsa, and creamy toppings.
Sandwiches, Burgers, and Hot Dogs
Add a forkful to a sandwich or burger when it needs something sharp. Likewise, they bring welcome acidity to rich hot dogs.
Salads and Grain Bowls
These onions add both color and tang to leafy salads. Also, they work well with grains, roasted vegetables, beans, and creamy dressings.
Rice, Beans, and Rich Meats
A spoonful of Quick Pickled Red Onions can wake up a basic plate of rice and beans. Meanwhile, their acidity balances rich meats and heavier sauces.
How to Store Quick Pickled Red Onions
How Long They Last in the Refrigerator
Keep the jar covered in the refrigerator. Then, enjoy the onions within 2 to 3 weeks.
Always use a clean fork when taking onions from the jar. Also, keep them chilled between servings.
Why You Should Use Fresh Brine for Each Batch
Make fresh brine whenever you start another batch. Old pickling liquid has already mingled with raw onion and lost some of its original balance.
Fortunately, the brine takes only a minute to mix. So, starting fresh requires very little extra work.
Frequently Asked Questions
How do you make pickled red onions?
Thinly slice a red onion and pack it into a jar. Then, mix hot water, vinegar, sweetener, and salt. Pour the brine over the onions and refrigerate them for about 1 hour. For deeper flavor, leave them overnight.
Are pickled red onions healthy?
They can fit easily into many eating styles. This recipe has about 17 calories per serving. However, it also contains 438 mg sodium per serving, so keep that in mind if you monitor sodium intake.
What’s the best vinegar to use for pickled red onions?
Apple cider vinegar works especially well because it gives the onions mild, rounded acidity. However, white vinegar also works and creates a sharper, more traditional pickle taste.
What are the ingredients in a 3-ingredient pickled red onion recipe?
A very basic version can use red onion, vinegar, and salt. However, this Quick Pickled Red Onions recipe adds hot water and honey or maple syrup to create a milder, slightly sweet brine.
More Such Recipes
- Tangy Pickle de Gallo topping
- Mexican street tacos with bright, tangy toppings
- Summer cherry tomato salad with pickled red onions
- Quick cucumber and onion vinegar pickles
- Fresh Persian Shirazi salad
- Marinated cucumber tomato and onion salad
Final Thoughts
Quick Pickled Red Onions prove how much one small jar can change lunch. They bring tang, gentle sweetness, crisp-tender texture, and vivid color without much work.
So, make a jar when you have five spare minutes. Then, keep it in the fridge for tacos, sandwiches, salads, bowls, rice, beans, and those lunches that simply need one bright bite.
For more easy recipes and fresh kitchen inspiration, follow Kai Recipes on Facebook and Pinterest.
Quick Pickled Red Onions : Vibrant, Easy Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Quick Pickled Red Onions are a fast refrigerator pickle with tangy, mildly sweet flavor, crisp-tender texture, and vibrant pink color. They are ready in about 1 hour and taste even better after an overnight rest.
Ingredients
1 medium red onion
1/2 cup hot water, not boiling
1/2 cup apple cider vinegar
1 tablespoon honey or maple syrup
1 1/2 teaspoons kosher salt
Optional: black peppercorns, coriander seeds, star anise, fennel seeds, sliced garlic, red pepper flakes, cayenne, fresh dill, basil, or mint
Instructions
1. Thinly slice the red onion into half-moons using a sharp knife or mandoline.
2. Pack the sliced onion into a 16-ounce jar and add any optional seasonings.
3. Stir the hot water, apple cider vinegar, honey or maple syrup, and kosher salt together until combined.
4. Pour the brine over the onions.
5. Let the jar cool slightly at room temperature if needed.
6. Cover the jar and refrigerate for about 1 hour.
7. For deeper flavor and brighter pink color, refrigerate the onions overnight before serving.
Notes
Slice the onions very thinly so they soften quickly and absorb the brine evenly.
Apple cider vinegar gives a milder acidity, while white vinegar creates a sharper, more traditional pickle flavor.
Yellow onions or shallots can replace the red onion.
Honey and maple syrup are interchangeable.
For the best flavor, refrigerate the onions overnight.
Store the onions covered in the refrigerator for 2 to 3 weeks.
Prepare fresh brine for each new batch rather than reusing old pickling liquid.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Lunch Recipes
- Method: Refrigerator Pickling
Nutrition
- Calories: 17
- Sugar: 3 g
- Sodium: 438 mg
- Fat: 0.01 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.004 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 0.2 g