Quick Pickled Red Onions

Bright, Zesty, and Addictively Delicious – A Must-Have Pantry Staple

---

Introduction

Pickled red onions are a vibrant, tangy, and sweet condiment that elevates almost any dish. With their bold magenta hue and crunchy texture, they add not just flavor but color and contrast to your meals. This classic preparation is easy, requires just a few basic ingredients, and takes only minutes to prepare.

Whether you’re topping tacos, burgers, grilled meats, or fresh salads, these pickled onions are the perfect zesty touch. They also make excellent gifts when packed in mason jars!

---

Ingredients – Makes One 16 oz (500 ml) Jar

Optional Add-ins:

• ½ tsp black peppercorns

• ½ tsp mustard seeds

• 1 garlic clove, smashed

• Few sprigs of thyme, dill, or rosemary

• 1 dried chili or pinch of red pepper flakes (for heat)

---

Preparation Instructions – Step by Step

Step 1: Make the Pickling Brine

• In a small saucepan, combine vinegar, water, sugar, and salt.

• Bring to a gentle simmer over medium heat, stirring until the sugar and salt fully dissolve (about 2–3 minutes).

• Optional: Add peppercorns, mustard seeds, or herbs for additional flavor.

• Turn off the heat and set the brine aside while you prepare the onions.

---

Step 2: Slice the Onions

• Peel and thinly slice the red onion into rings or half-moons, depending on your preference.

• A mandoline slicer can help achieve even thickness, but a sharp knife works fine.

• Place the sliced onions into a clean glass jar or heatproof bowl.

---

Step 3: Combine and Cool

• Carefully pour the hot brine over the onions, making sure all pieces are submerged.

• If needed, press down the onions with a spoon or fork.

• Let the mixture sit uncovered at room temperature for about 30–60 minutes, allowing the onions to soften and take on the beautiful pink color.

---

❄️ Step 4: Refrigerate and Store

• Once cooled, seal the jar with a tight-fitting lid and refrigerate.

• The pickled onions will keep well for up to 2 weeks in the fridge.

• The flavor deepens after the first few hours and is best after 1–2 days.

---

Tips & Variations

• For Sugar-Free Option: Substitute sugar with stevia or skip it entirely for a tart, savory version.

• Vinegar Choices: Each vinegar brings its own flavor. Try rice vinegar for a mild version or malt vinegar for a richer taste.

• Color Enhancement: Red wine vinegar enhances the magenta hue; white vinegar gives a lighter pink tone.

• Make It Spicy: Add jalapeño slices or a pinch of chili flakes to give the onions a kick.

---

️ Serving Suggestions

• Tacos & Burritos – The tang cuts through rich meats beautifully.

• Burgers & Sandwiches – Adds crunch and brightness.

• Grain Bowls & Salads – Perfect for Mediterranean or Middle Eastern-style dishes.

• Charcuterie Boards – Pairs well with cheeses and cured meats.

• Egg Dishes – Try with scrambled eggs or shakshuka.

---

Storage & Shelf Life

• Store in the refrigerator in a tightly sealed jar.

• Best used within 2 weeks for maximum flavor and crunch.

• Avoid storing at room temperature long-term, as this is a quick pickle and not shelf-stable.

---

❓ FAQ

Q: Can I use white onions or yellow onions?

A: Yes, but red onions are preferred for their color and natural sweetness. White onions result in a sharper flavor, while yellow onions give a deeper, more mellow note.

Q: Is it safe to can these?

A: No. This recipe is for refrigerator pickles only. It’s not intended for shelf-stable canning. For long-term storage, follow USDA-approved canning methods.

Q: Can I reuse the brine?

A: You can reuse the brine once more, but its flavor and acidity will be milder. Always refrigerate reused brine and use within a week.

---

Final Thoughts

Pickled red onions are one of those simple pleasures in the kitchen. They’re quick to make, endlessly adaptable, and deliver a powerful burst of flavor and color to any dish. Once you start making them at home, you’ll never go back to store-bought.