Homemade Pickled Red Onions Recipe
This Quick Pickled Red Onions recipe is an easy way to add a burst of flavor and bright color to sandwiches, salads, burgers, and more. They’re tangy, crunchy, sweet, and can be ready to eat in about 1 hour.
Ingredients
- 2 cups red onion thinly sliced (about 1 large onion)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Peel and thinly slice the red onion into half-moons using a mandolin slicer, if available. Place the slices in a clean pint-size jar or glass container with a tight-fitting lid.
- In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring the brine to a simmer over medium heat, stirring until the sugar and salt have dissolved—about 1–2 minutes. Remove from the heat.
- Carefully pour the hot brine over the sliced onions in the jar, making sure all onions are submerged. Use a spoon to press them down if needed.
- Let the jar sit at room temperature for 20–30 minutes to cool, then seal and refrigerate. Onions will be ready to eat in about 1 hour and taste best after 4–6 hours. Enjoy!
Notes
Storing instructions: Keep pickled onions in the fridge for up to 2 weeks.
Optional add-ins: 1 garlic clove (smashed), ½ teaspoon black peppercorns, ¼ teaspoon red pepper flakes
If using additional flavorings, add them before you heat the vinegar solution.