With this easy quick pickled onions recipe that will take you less than half an hour, you will be able to transform your raw onions into a irresistible tangy and crispy condiment.
Quick Pickled Red Onions
These quick and easy pickled red onions are ready to serve after being cooled for at least 20 minutes. Start prepping your meal with these onions that will then be ready to go by the time you have prepared the rest of the meal.
Using Pickled Onions
It is always a good idea to have a jar of pickled onions in the fridge as they can be used:
- For tacos
- On avocado toast
- Add on top of scrambled eggs
- As a side to roasted vegetables
- Add to the top of baked potatoes
- With grilled chicken
- On sandwiches or wraps
- Add to the top of pizzas
- Can replace most condiments
- Use as a garnish
Pickled Onions Variations
Why not try some of these great variations?
- Use a different type of onion
- Slice the onion thinner or thicker, in moons, half moons or just roughly chop it
- If you love garlic, add a few sliced garlic cloves to your jar
- Try adding some whole spices to your jars – try peppercorns, mustard seeds, cumin seeds, fennel seeds, a bay leaf, or some sprigs of fresh herbs
- Try using a different kind of vinegar
- Use another sweetener, make the onions sweeter or not as sweet
- For a bit of spice, try adding a pinch of red pepper flakes
- This recipe can be halved or doubled
Ingredients for Quick Pickled Onions
To make these onions, you will need:
- 1 medium/225g red onion
- ¼ cup/60ml red wine vinegar
- ¼ cup/60ml white vinegar
- ½ cup/120ml water
- 2 tsp/8g brown sugar
- ½ tsp/1g ground black pepper
- ½ tsp/1g ground coriander
- ½ tsp/3g sea salt
Making Pickled Onions
To make the pickled onions, you will need to slice the onions into thin rounds. This can be done using a mandolin or, with a sharp knife and a cutting board.
If you prefer your onions sliced a little thicker, then that is fine. Thicker slices tend to stay a bit crispier. If you do this, allow extra time when soaking them in the brine. Let sit for at least 2 hours or even overnight.
Peel the onion and slice into rounds about 6mm-12mm thick (¼” – ½”).
Separate the rounds slightly and place in a clean glass jar.
In a medium saucepan, combine the red wine vinegar, the white vinegar, water, sugar, spices, and salt.
Bring to a simmer, swirling a couple times, making sure to dissolve the sugar.
Once hot, pour over the onion slices.
Cover and allow to cool in the fridge for at least 20 minutes before serving.
Storing These Onions
When stored in a clean, glass jar, they will keep in the fridge for up to two weeks.
The longer the onions sit, the more acidic and soft they will become.
More Recipes
- Pickled Eggs
- Bread and Butter Pickles
- Refrigerator Pickles
- How to Can Pickles
- Homemade Taco Seasoning
- Homemade Garlic Powder
- Easy Italian Seasoning
- Homemade Chicken Stock
- Hollandaise Sauce
- Homemade Minced Garlic
- Homemade BBQ Dry Rub Seasoning
- Homemade Celery Salt
Quick Pickled Red Onions
Ingredients
- 1 Red Onion
- ¼ Cup Red Wine Vinegar
- ¼ Cup White Vinegar
- ½ Cup Water
- 2 tsp Brown Sugar
- ½ tsp Ground black pepper
- ½ tsp Ground Coriander
- ½ tsp Sea Salt
Instructions
- To make the pickled onions, you will need to slice the onions into thin rounds. This can be done using a mandolin or, with a sharp knife and a cutting board.
- If you prefer your onions sliced a little thicker, then that is fine. Thicker slices tend to stay a bit crispier. If you do this, allow extra time when soaking them in the brine. Let sit for at least 2 hours or even overnight.
- Peel the onion and slice into rounds about 6mm-12mm thick (¼” – ½”).
- Separate the rounds slightly and place in a clean glass jar.
- In a medium saucepan, combine the red wine vinegar, the white vinegar, water, sugar, spices, and salt.
- Bring to a simmer, swirling a couple times, making sure to dissolve the sugar.
- Once hot, pour over the onion slices.
- Cover and allow to cool on the bench before placing in the fridge. Cool for at least 20 minutes before serving.
- When stored in a clean, glass jar, they will keep in the fridge for up to two weeks.
- The longer the onions sit, the more acidic and soft they will become.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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