Pickled Red Onion is an excellent topper to salads, tacos, burgers and so much more! Knowing how to quick pickle vegetables is an easy way to get a delicious topping in 10 minutes or less.
Pickling vegetables isn’t always the most convenient solution, but when you need a quick addition to the main entree, these are great to toss in a jar for later. AND you have more control over the ingredients…especially the salt content!
What do you do with pickled red onions?
You can top anything with quick pickled red onions. Here are some of our favorites:
- Pulled Pork Nachos
- BBQ Pork Sandwich
- Ideas for sides: Deviled Eggs, Pasta Salad, and more!
Tools Needed to Make this Recipe
- A Mason Jar is perfect for this recipe! You want to store this in a sturdy container, and these jars don’t take up too much room in your fridge. They are easy to reseal, too.
- A funnel is helpful when you are draining the vinegar mixture into the mason jar.
- Tongs make transferring the onion from the saucepan to the jar!
How to Pickle Red Onion
It’s as easy as 1-2-3!
- Bring the liquid to a boil,
- Add the sliced onion & simmer.
- Allow to cool and place in a jar and fridge for at least 1 hour before serving.
As the onion sits, the flavor intensifies. For best results, allow to marinate overnight!
How long do pickled red onions last?
Pickled red onions will keep up to a month in the refrigerator. We find these so addictive they never last that long!
Tips for Slicing the Red Onion:
- We like our onion slices in half moons, so I slice the top and bottom off of the onion and toss the outer layer of crunchy skin.
- Then, I slice the onion in half from top to bottom.
- Then, cut side down, I slice each half in ¼ inch pieces.
TIP: Simmer the onion along with the vinegar for about 5 minutes, so the red onion softens. The recipe will still yield a crunchy texture, but I find this softens the blow a smidge!
- 1 large red onion
- 1 c. apple cider vinegar
- 1/2 c. red wine vinegar
- 1/4 c. sugar
- 1 tsp. kosher salt
- 3-5 Peppercorns
- pinch of red pepper flakes
- 2 cloves garlic, minced
- Slice the top and bottom off of the onion, then slice in half again from top to bottom, and toss the outer peel.
- Then, cut side down, slice each half in ¼ inch pieces.
- In a medium saucepan, add the vinegars, sugar, garlic, red pepper flakes, and salt. Bring to a boil until sugar dissolves.
- Add sliced red onion and stir. Continue to cook over medium-high heat for about 5 minutes.
- Remove from heat and let mixture rest until cool.
- Add the onions to a Mason Jar with tongs.
- Using a funnel, carefully more liquid into the jar, and add peppercorns.
- Place the lid on the jar and place in the fridge for at least 1 hour before serving. Overnight is even better!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 27Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 196mgCarbohydrates 5gFiber 0gSugar 5gProtein 0g