Description

Quick Pickled Red Onions are a vibrant and tangy condiment that adds a burst of flavor to salads, sandwiches, and tacos. Made with a simple brine of vinegar, water, salt, and sugar, these pickled onions are easy to prepare and ready in just 10 minutes plus chilling time. Optional additions like dill, pickling spices, red pepper flakes, or garlic cloves allow you to customize the flavor to your liking. They are perfect for brightening up any dish with a crunchy, acidic punch.

Ingredients

Scale

Pickling Brine

⅔ cup distilled white vinegar
⅓ cup water
1 ¼ teaspoon salt
1 tablespoon sugar

Main Ingredient

1 small red onion, thinly sliced

Optional Flavorings

3 fresh dill sprigs
Pickling spice (to taste)
Red pepper flakes (to taste)
Garlic cloves (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Make the brine: In a small saucepan, combine the distilled white vinegar, water, salt, and sugar. Place over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 2 to 3 minutes, whisking occasionally until the salt and sugar have fully dissolved.
Add onions to a jar: Take a clean 16-ounce mason jar and add the thinly sliced red onions. If desired, include optional flavorings such as pickling spice, red pepper flakes, garlic cloves, or fresh dill sprigs to the jar for enhanced taste.
Pour in the brine: Carefully pour the warm vinegar brine over the red onions and other ingredients in the jar, ensuring they are fully submerged. If there is any remaining space in the jar, top it off with additional water until it reaches just to the top.
Rest in fridge: Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, place the jar in the refrigerator and let the onions pickle for at least 4 hours, preferably overnight, before serving for the best flavor.

Notes

For a spicier version, increase the amount of red pepper flakes or add sliced jalapeños.
Use a clean jar to avoid contamination and ensure your pickled onions stay fresh longer.
These pickled onions keep well in the fridge for up to 2 weeks.
You can substitute distilled white vinegar with apple cider vinegar for a different flavor profile.
If you prefer crisper onions, pickle them for shorter time periods (around 2 hours).