I keep a jar of Quick Pickled Red Onions made with only five pantry staples so I always have an easy topping for tacos, sandwiches, burgers and almost anything.

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I love a shortcut that makes food go from okay to loud with almost no effort. With a big red onion and a splash of apple cider vinegar I make quick pickles that brighten everything I cook.

I call them Pickled Red Onions Mexican Style because they cut through rich flavors and wake up a plain taco or tired sandwich. They’re tangy, crunchy, weirdly addictive and live happily in the fridge for days.

I toss them on burgers, salads, even scrambled eggs, and yeah sometimes I snack on them right from the jar. Try it and tell me what you top next.

Ingredients

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Red onion: Crunchy, slightly sweet, provides fiber, vivid color and a crisp bite.
Apple cider vinegar: Tart and tangy, packs acidity, aids pickling and brings bright zip.
Water: Dilutes vinegar so it’s not overpowering, keeps texture nice.
Sugar: Balances sour with gentle sweetness, tiny calories, not too much.
Salt: Enhances flavors, helps soften onion, important for proper pickle.
Low calories: Overall low calorie addition, great for sandwiches and salads.
Quick pickling: Fast, gives crunch and flavor in minutes, fridge makes better.
Gut friendly: Vinegar may aid digestion, but don’t overdo if sensitive.

Ingredient Quantities

1 large red onion, thinly sliced, about 1 to 1 1/2 cups sliced

1 cup apple cider vinegar

1 cup water

1 tablespoon granulated sugar

1 1/2 teaspoons kosher salt or 1 teaspoon fine sea salt

How to Make this

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1. Peel and thinly slice 1 large red onion so you end up with about 1 to 1 1/2 cups of slices; a sharp knife or a mandoline works best but be careful, you’ll cry a bit sometimes.

2. Pack the sliced onion into a clean jar (a pint or 16 ounce mason jar is perfect), try to leave about 1/2 inch of space at the top.

3. In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt or 1 teaspoon fine sea salt. Stir to combine.

4. Heat the mixture over medium heat until the sugar and salt dissolve and the liquid just starts to simmer, about 2 to 4 minutes. No need to boil hard, just hot enough to dissolve everything.

5. Carefully pour the hot brine over the onions in the jar making sure all slices are covered. Use a spoon to press the onions down so they stay submerged.

6. Let the jar cool to room temperature (10 to 20 minutes), then put the lid on and refrigerate.

7. The onions are ready to eat in about 30 minutes for a quick tang, but they taste best after a few hours or overnight. They’ll keep in the fridge for up to 2 weeks.

8. Quick tips: use a clean jar, push out air bubbles when you pour the brine, and if you want extra crispness slice thicker or chill the jar before serving.

Equipment Needed

1. sharp chef’s knife or mandoline (for thin slicing), be careful you might cry a bit
2. cutting board
3. 1-pint (16 oz) mason jar with lid, clean
4. small saucepan
5. measuring cup + measuring spoons (1 cup, 1 tbsp, 1 tsp or 1 1/2 tsp)
6. spoon or tongs to press the onions down so they stay submerged
7. stove or other heat source and a pot holder for safety

FAQ

Q: How long until the onions are pickled enough? A: They're bright and tangy after about 15 to 30 minutes, but they taste deeper after a few hours. If you can wait, overnight is best, but you can use them right away.

Q: How long will they keep in the fridge? A: Store in a sealed jar in the fridge for about 2 to 3 weeks for best quality. They might last a bit longer but the texture gets softer, and if anything smells off toss it.

Q: Can I use a different vinegar? A: Yes, you can swap apple cider for white wine, red wine, rice or plain white vinegar. Flavor changes with each one so taste and add a little more sugar if its too sharp.

Q: How do I keep them crunchy? A: Start with firm onions and slice them thin. Soak the slices in ice water for 10 minutes before pickling, then pour hot brine over them and cool quickly. For extra crunch use a small packet of Pickle Crisp (calcium chloride) if you can find it.

Q: Can I scale the recipe up or down? A: Sure, just keep the vinegar to water ratio 1 to 1 and multiply the sugar and salt the same way. Use clean jars and refrigerate, this is a fridge pickle not a canned pantry item.

Q: What do I use quick pickled red onions on? A: They're great on tacos, sandwiches, burgers, salads, grain bowls, and even with cheese boards. They add tang and color to almost anything.

Quick Pickled Red Onions Recipe Substitutions and Variations

Red onion: try thinly sliced shallots or a sweet yellow onion, use about the same volume; shallots are milder and a bit sweeter so the pickles come out more delicate.
Apple cider vinegar: swap for red wine vinegar or white wine vinegar, both have similar acidity and will work fine, red wine gives a deeper color and flavor.
Granulated sugar: use honey or maple syrup, start with 2/3 to 3/4 the amount since they’re sweeter and taste, heat to dissolve if needed.
Kosher or fine sea salt: sub pickling salt or regular table salt, use about 1 teaspoon fine salt for the 1 1/2 teaspoons kosher called for, then taste and adjust.

Pro Tips

1. Chill the jar and the onions first, or plunge the sliced onions in ice water for 10 to 15 minutes then pat dry, this keeps them extra crisp instead of getting floppy after the hot brine.

2. Don’t let the brine boil hard, just heat until the sugar and salt dissolve and it starts to simmer, pouring it while still hot helps flavor fast but dont scorch the vinegar or the onions will get soft.

3. Add a few simple aromatics to the brine for depth, try 4 or 5 peppercorns, a smashed garlic clove, a slice of jalapeno or a strip of orange zest, but dont overdo it cause they can overpower the bright vinegar flavor.

4. Let them sit at least a few hours or overnight for best taste, they only get better with time, and keep in the fridge up to two weeks but use within that or the texture and color will fade.

Quick Pickled Red Onions Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I keep a jar of Quick Pickled Red Onions made with only five pantry staples so I always have an easy topping for tacos, sandwiches, burgers and almost anything.

Servings

servings

Calories

kcal

Equipment: 1. sharp chef’s knife or mandoline (for thin slicing), be careful you might cry a bit
2. cutting board
3. 1-pint (16 oz) mason jar with lid, clean
4. small saucepan
5. measuring cup + measuring spoons (1 cup, 1 tbsp, 1 tsp or 1 1/2 tsp)
6. spoon or tongs to press the onions down so they stay submerged
7. stove or other heat source and a pot holder for safety

Ingredients

1 large red onion, thinly sliced, about 1 to 1 1/2 cups sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt or 1 teaspoon fine sea salt

Directions

Peel and thinly slice 1 large red onion so you end up with about 1 to 1 1/2 cups of slices; a sharp knife or a mandoline works best but be careful, you'll cry a bit sometimes.
Pack the sliced onion into a clean jar (a pint or 16 ounce mason jar is perfect), try to leave about 1/2 inch of space at the top.
In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt or 1 teaspoon fine sea salt. Stir to combine.
Heat the mixture over medium heat until the sugar and salt dissolve and the liquid just starts to simmer, about 2 to 4 minutes. No need to boil hard, just hot enough to dissolve everything.
Carefully pour the hot brine over the onions in the jar making sure all slices are covered. Use a spoon to press the onions down so they stay submerged.
Let the jar cool to room temperature (10 to 20 minutes), then put the lid on and refrigerate.
The onions are ready to eat in about 30 minutes for a quick tang, but they taste best after a few hours or overnight. They'll keep in the fridge for up to 2 weeks.
Quick tips: use a clean jar, push out air bubbles when you pour the brine, and if you want extra crispness slice thicker or chill the jar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.