Description
Quick pickled red onions turn bright pink and tangy in about 40 minutes. No canning required, just a simple vinegar brine and your fridge. Perfect for tacos, salads, sandwiches, and grain bowls.
Ingredients
For the Onions:
1 medium red onion, sliced into thin half-moons (about 2 cups)
For the Brine:
½ cup white vinegar
½ cup apple cider vinegar
½ cup water
1 tablespoon granulated sugar or maple syrup
1½ teaspoons kosher salt
Optional:
1 smashed garlic clove
½ teaspoon black peppercorns
1 bay leaf
Instructions
1. Slice the onion into thin half-moons, rinse in a colander under cold water for 30 seconds, then drain.
2. Pack the onion slices loosely into a pint-size jar or heatproof container.
3. In a small saucepan, combine white vinegar, apple cider vinegar, water, sugar, salt, and any optional seasonings. Bring to a gentle simmer over medium-high heat for 2 minutes, stirring until dissolved.
4. Carefully pour the hot brine over the onions. Press them down with a spoon to submerge. Let cool at room temperature for 20–30 minutes.
5. If making a no-boil version, whisk the brine ingredients in a bowl until dissolved, pour over onions, and let sit for 30–40 minutes.
6. Serve immediately or refrigerate for later use.
Notes
Store in the refrigerator for up to 3 days. Do not freeze, texture will change.
Serve cold or at room temperature; no reheating needed.
Rinsing the sliced onions removes harsh sulfur compounds for a cleaner bite.
A mandoline slicer yields uniform, paper-thin half-moons that pickle evenly.
Swap the apple cider vinegar with all white vinegar (add 1 extra teaspoon sugar) or red wine vinegar for a mellower flavor.
- Prep Time: 5 min
- Rest Time: 30 min
- Cook Time: 5 min
- Category: Condiment, Side Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 16 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
