Quick Pickled Red Onions

Quick pickled red onions feature thinly sliced onions soaked in a tangy vinegar brine. They're crisp, slightly sweet, and zesty, adding a burst of flavor and color to all of your favorite dishes!

Course Condiment

Cuisine American

Keyword Quick Pickled Red Onions

Prep Time 5

Cook Time 20

Chill Time 1

Total Time 1 25

Servings servings

Calories 14kcal

Author Michelle

Ingredients

1 medium red onion very thinly sliced
½ cup water
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon sugar
½ teaspoon coarse kosher salt

Instructions

Pack the onions into a 1-pint mason jar. Place the jar in the sink, to catch any splashes of hot vinegar for later.
In a small saucepan, combine the water, both vinegars, sugar, and salt.
Bring the mixture to a gentle simmer over medium heat.
Remove from heat, and set aside to cool slightly, about 10 minutes.
Carefully pour the brining mixture into the jar over the onions. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar.
Let the pickled onions cool to room temperature, about 20 to 30 more minutes.
Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Video

Notes

For uniform thin slices, use a mandolin.
Storage: Store in an airtight glass or ceramic container in the refrigerator. They are best within one week, but will keep for several more weeks.

Nutrition