Quick Pickled Red Onions

overhead view of pickled red onions in a jar.

Quick Pickled Red Onions

Add a tangy twist to your meals with these Quick Pickled Red Onions! This vibrant and zesty condiment is the perfect addition to sandwiches, salads, tacos, soups, and more

Course Condiment

Cuisine American

Prep Time 10

Cook Time 5

Marinate 1

Total Time 1 15

Servings people

Calories 27kcal

Author Melissa Huggins

Equipment

2 16-ounce jars with lids (heat-safe)

Ingredients

1 large red onion , thinly sliced following the grain
1 cup white distilled vinegar
1 cup water
3 tablespoons cane sugar
1 tablespoon sea salt
2 teaspoons whole black peppercorns (*optional)
2 garlic cloves , peeled and lightly crushed (*optional)

US Customary - Metric

Instructions

Prepare the pickling liquid: In a small/medium saucepan, combine the white distilled vinegar, water, cane sugar, and sea salt. Heat the mixture over medium heat, until hot and stir occasionally until the sugar and salt dissolve completely.
Fill the Jars: place the onion slices, garlic, and peppercorns in a jar that has a tight-fitting lid.
Add the pickling liquid: Pour the liquid over the sliced onions, ensuring they are fully submerged. Let cool to room temp without the lid on the jar.
Refrigerate: once the onions are cooled, place the lid on the jar and refrigerator for 1-2 hours or until the onions are tender and vibrant pink.

Notes

Storage: will stay fresh in the fridge for up to 2 weeks.

See the post above for step-by-step photos, extra tips, and FAQs

Nutrition