Pickled Red Onions (Crisp, Bright, Ready Fast)
Pickled red onions add crisp, tangy flavor to tacos, sandwiches, salads, bowls, and grilled meats. With a short ingredient list and a quick pickling liquid, you can keep a jar in the fridge and level up almost any meal.
Why you’ll love this
Quick and easy. About 10 minutes hands-on.
Versatile. Adds a pop of flavor to tacos, burgers, salads, and grain bowls.
Fridge friendly. Stays fresh and crisp for weeks when refrigerated.
Pickled Red Onions
Crisp, tangy pickled red onions you can make in minutes. Perfect for tacos, sandwiches, salads, and grain bowls. Keeps well in the fridge.
Yield: 1 pint • Prep: • Additional: 1 hour • Total:
Ingredients
- 1 red onion, thinly sliced
- 1 cup vinegar (white or apple cider)
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Optional: 6 to 8 whole peppercorns
- Optional: 1 small garlic clove
- Optional: pinch red pepper flakes or a few herb sprigs
Instructions
- Warm the pickling liquid: Add vinegar, water, sugar, and salt to a saucepan. Warm over medium heat, stirring until dissolved. Bring just to a light simmer, then remove from heat.
- Pack the jar: Add sliced onions to a clean pint jar. Tuck in optional peppercorns, garlic, or herbs.
- Pour and cool: Carefully pour the hot pickling liquid over the onions until submerged. Gently press the onions down so they sit under the liquid. Let cool at room temperature.
- Chill and serve: Cover and refrigerate for at least 1 hour. Best after 12 to 24 hours.
Notes
- Variations: Use apple cider vinegar and swap sugar for 1 tablespoon honey. Add lemon or lime peel for citrus. For heat, add red pepper flakes or sliced jalapeño.
- Storage: Keep refrigerated. Use a clean utensil to serve. Best within 2 to 3 weeks.
- Color and texture tips: White vinegar gives the brightest pink. Slice 1/8 to 1/4 inch thick. Do not dilute the pickling liquid beyond the 2:1 ratio.
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Tips for bright pink onions
White vinegar gives the most vivid pink.
Slice onions 1/8 to 1/4 inch thick for crisp texture.
Do not dilute the pickling liquid beyond the ratio above.
Give them time. Color deepens after several hours in the fridge.
Serving ideas
Tacos and burrito bowls
Burgers and pulled pork
Avocado toast and egg sandwiches
Grain bowls, salads, and roasted vegetables
FAQ
Can I reuse the liquid?
Make a fresh batch for each refill so flavor and texture stay consistent.
Which vinegar is best?
White vinegar gives the brightest pink and a clean flavor. Apple cider vinegar is fruitier with a softer color.
Can I reduce the sugar?
Yes. Sugar balances acidity and helps with texture. Reduce to 1 to 2 teaspoons if you prefer, then taste and adjust.
Why are my onions soft?
Slices may be too thin or the liquid boiled hard for a long time. Slice a little thicker and heat just until dissolved.
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Dill Pickles
Strawberry Jam
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Quick gear links
Wide-mouth pint jars from Denali Canning
Lids and Jars from Denali Canning
Mandoline slicer from Pleasant Hill Grain
Canning salt from Azure
White vinegar or apple cider vinegar from Azure
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