Quick and Easy Recipe for Pickled Red Onions
Learn how to make quick pickled red onions in minutes! Perfect for tacos, salads, and more. Fresh, tangy, and so easy to make with a few simple in your pantry.
Ingredients
Ingredients
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar (the one with the mother)
- 1 ½ TBSP maple syrup (can substitute raw honey)
- 1 ½ tsp salt (I prefer Redmond's Real Salt)
- ¼ tsp red pepper flakes Optional (can substitute or add black peppercorns, mustard seeds or bay leaves)
Instructions
Make the Brine
- Combine ½ cup vinegar (my favorite is ¼ cup distilled white vinegar and ¼ cup apple cider vinegar) (see vinegar options above), ½ cup warm water, 1-2 tablespoons sweetener of choice and 1½ teaspoons salt in a small saucepan. These proportions keep the balance between tanginess and sweetness spot on.
- Heat the mixture over medium heat, stirring until the sugar and salt completely dissolve. No need to boil—just warm it enough to blend everything together.
- For an extra flavor punch, toss in garlic cloves, a few black peppercorns, a few mustard seeds, or a pinch of red pepper flakes while heating. These little additions make a big difference.
Combine Ingredients
- Pack your sliced onions loosely into a clean glass mason jar or weck jar. Don’t overcrowd them. You’ll want plenty of room for the brine to flow around the onions.
- Slowly pour the warm brine over the onions, making sure they’re completely submerged. Use the back of a spoon to press them down gently, removing any air pockets.
- Add a weight on top to ensure all the onions stay below the liquid level.
- Secure a lid on the jar.
Cooling and Storage
- Let the jar cool to room temperature before sealing it with a lid. This prevents any condensation from forming inside.
- Once cooled, refrigerate the jar. You’ll start to see the onions transform into that striking pink color within hours.
- For the best flavor, let them sit for at least 30 minutes before diving in. If you can wait, overnight allows the brine to fully infuse the onions.
- Stored properly in the refrigerator, your pickled red onions can last up to 2-3 weeks. Use a clean utensil every time you grab some to keep them fresh and free of contaminants.
Notes
Special Tools (affiliate links): Redmond's Real Salt | Weck Jar | Pickle Weights | Bubble Remover and Headspace Tool |
