Pickled Red Onions Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Pickled Red Onions deliver crunchy sweet-tangy pop transforming salads tacos burgers bowls instantly with vibrant pink hue. This no-cook quick pickle lasts 3 weeks serves 8 in 5 minutes ready 30 minutes later.

Why This Recipe Works

Hot brine instantly pickles onions through osmosis preserving crisp snap. Sugar tempers vinegar sharpness creating addictive balance. Salt extracts moisture preventing mushiness. Apple cider vinegar adds fruity depth over harsh white. Peppercorns provide subtle spice complexity.

Ingredients & Prep

1 large red onion thinly sliced mandoline ideal, ½ cup apple cider vinegar, ½ cup water, 1½ tbsp granulated sugar, 1½ tsp kosher salt, 5 black peppercorns, ½ tsp red pepper flakes optional.

Step-by-Step Instructions

Pack onion slices pint jar. Heat vinegar water sugar salt peppercorns flakes simmer dissolved 1 minute. Pour hot brine over onions completely submerge. Cool room temperature 30 minutes. Refrigerate ready serve.

Flavor Variations

Storage Tips

Refrigerate airtight 3 weeks. Flavor peaks week two. Drain reuse brine 2x.

FAQs

Onions soft? Use freshest brine fully submerge. Too sweet? Reduce sugar half tsp. Not pink? Redder onions more vibrant.

Conclusion

Pickled Red Onions elevate everyday meals through pickle jar magic crisp tangy colorful perfection.

Pickled Red Onions Recipe

Print Recipe

Pickled Red Onions deliver vibrant magenta crunch with sweet-tangy brightness that transforms tacos, salads, and sandwiches. Thinly sliced raw onions pickle in 15 minutes for instant neon pickle perfection. Refrigerator staple elevates every savory dish with addictive sweet-sour pop. Ultimate Pinterest condiment jar essential.

• Author: ssam
• Prep Time: 8 mins
• Cook Time: 2 mins
• Total Time: 10 mins (+ chill)
• Yield: 2 cups 1x
• Category: Condiment
• Method: No Cook
• Cuisine: Universal

Ingredients

Scale 1x2x3x

• Pickling Base:
• 1 large red onion (thinly sliced into ⅛-inch rings)
• 1 cup white vinegar (or apple cider)
• ½ cup water
• 2 tbsp granulated sugar
• 1½ tsp kosher salt
• Flavor Boost:
• 1 tsp black peppercorns
• ½ tsp mustard seeds
• ½ tsp coriander seeds (optional)
• 1–2 garlic cloves (sliced)
• 1 bay leaf

Instructions

• 1. Slice red onion ultra-thin with mandoline or sharp knife. Separate rings.
• 2. Pack onions tightly into clean 16 oz mason jar.
• 3. Combine vinegar, water, sugar, salt in small saucepan. Bring to boil.
• 4. Stir until sugar + salt dissolve completely (1 min).
• 5. Add peppercorns, mustard seeds, coriander, garlic, bay leaf to jar.
• 6. Pour hot brine over onions (completely submerged).
• 7. Cool to room temp (30 mins). Seal jar, refrigerate.
• 8. Ready 15 mins. Peak flavor 24 hours.

Notes

• Ultra-thin slices = maximum crunch + color.
• Boiling brine = instant pickle activation.
• Mason jar = perfect fridge storage.
• Apple cider vinegar = softer tang.
• No-cook microwave method: 2 mins power 80%.
• Storage: Fridge 3 weeks. Color fades week 2.
• Uses: Tacos, burgers, salads, avocado toast, nachos, charcuterie.
• Scale up: Double for weekly mason jar prep.
• Quick drain: Use slotted spoon or shake jar.
• Makes 2 cups. Condiment MVP unlocked.

Nutrition

• Serving Size: 2 tbsp
• Calories: 15
• Sugar: 3g
• Sodium: 290mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: pickled red onions quick, quick pickled onions, pickled red onions tacos, easy pickle recipe, fridge pickles