Pickled Red Onions

Pickled Red Onions

Tangy, crunchy red onions brighten tacos, salads, and sandwiches with minimal effort.

Total 1 hr 5 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Thinly sliced red onions soften in a hot vinegar brine seasoned with sugar and salt, turning bright pink and tangy within an hour. This quick-pickle technique needs no canning equipment and keeps well in the refrigerator for weeks, making it a versatile condiment for tacos, burgers, grain bowls, and salads.

Ingredients

  • 2 large red onions, thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf

Method

  1. Peel the red onions and slice them thinly into half-moons using a sharp knife or mandoline.

  2. Pack the sliced onions into a clean 16-ounce mason jar or heatproof container.

  3. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. Pour the hot brine over the onions in the jar, making sure they are fully submerged. Press down gently with a spoon if needed.

  5. Let the jar cool to room temperature on the counter, uncovered, so the onions continue to soften in the hot liquid.

  6. Cover the jar and refrigerate for at least 1 hour before using, until the onions turn bright pink and taste tangy.

  7. Store in the refrigerator for up to 3 weeks, using a clean fork or spoon each time to keep the brine fresh.

Rate this recipe

★ 4.7 (1)

Pickled Red Onions

Thinly sliced red onions soften in a hot vinegar brine seasoned with sugar and salt, turning bright pink and tangy within an hour. This quick-pickle technique needs no canning equipment and keeps well in the refrigerator for weeks, making it a versatile condiment for tacos, burgers, grain bowls, and salads.

1 hr 5 min 16 oz 25 cal

Ingredients

  • 2 large red onions, thinly sliced
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf

Method

  1. 1

    Peel the red onions and slice them thinly into half-moons using a sharp knife or mandoline.

  2. 2

    Pack the sliced onions into a clean 16-ounce mason jar or heatproof container.

  3. 3

    In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. 4

    Pour the hot brine over the onions in the jar, making sure they are fully submerged. Press down gently with a spoon if needed.

  5. 5

    Let the jar cool to room temperature on the counter, uncovered, so the onions continue to soften in the hot liquid.

  6. 6

    Cover the jar and refrigerate for at least 1 hour before using, until the onions turn bright pink and taste tangy.

  7. 7

    Store in the refrigerator for up to 3 weeks, using a clean fork or spoon each time to keep the brine fresh.