Description

Quick Pickled Red Onions are a vibrant, tangy, and slightly spicy condiment that can elevate your meals in minutes. This easy recipe uses common pantry ingredients to deliver crisp, flavorful pickled onions perfect for tacos, sandwiches, salads, and burgers. With a short prep and cook time, these pickled onions are ready to enjoy within 30 minutes and keep well in the refrigerator for up to two weeks.

Ingredients

Scale

Pickling Liquid

1 cup apple cider vinegar
3 Tablespoons water
1 Tablespoon granulated white sugar
1 teaspoon salt

Pickled Red Onions

1 large red onion, thinly sliced
1 small jalapeño, thinly sliced
1 teaspoon whole peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Slice the Onions: Peel the red onion and slice it thinly using a sharp knife or mandoline slicer to ensure even cuts for uniform pickling.
Prepare the Jar: Pack the sliced onions, jalapeño slices, peppercorns, mustard seeds, red pepper flakes, and bay leaf tightly into a clean glass jar or heat-proof container.
Make the Pickling Brine: In a small pot, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until sugar and salt dissolve completely, about 2-3 minutes.
Pour Over Onions: Remove the brine from heat and immediately pour it over the onions and spices in the jar, making sure the onions are fully submerged.
Press to Submerge: Use the back of a spoon to gently press down the onions so they remain covered with the pickling liquid.
Cool to Room Temperature: Leave the jar uncovered to cool to room temperature before sealing.
Refrigerate: Seal the jar with a lid and refrigerate. The pickled onions will develop flavor in about 30 minutes but taste best after several hours.
Storage and Use: Store in the refrigerator for up to 2 weeks. Perfect for topping tacos, sandwiches, salads, and burgers.

Notes

Use a sharp knife or mandoline to slice onions evenly.
Ensure onions are fully submerged in brine to preserve freshness and flavor.
Adjust red pepper flakes and jalapeño slices to customize heat level.
Let the pickled onions sit longer for more intense flavor.
Store refrigerated and consume within two weeks for best quality.