🧅 Quick Pickled Red Onions
Bright, tangy, and crisp, these quick pickled red onions add a punch of flavor and color to sandwiches, salads, bowls, and more. Ready in just one hour!
📝 Ingredients
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2 small red onions
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2 cups white vinegar
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2 cups water
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1/3 cup cane sugar
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2 tablespoons sea salt
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2 garlic cloves (whole or lightly smashed)
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1 teaspoon mixed peppercorns
👩🍳 Instructions
1️⃣ Prepare the Onions
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Peel the red onions.
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Slice into thin rings or half-moons.
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Peel the garlic cloves; leave whole or smash slightly to release flavor.
2️⃣ Make the Pickling Liquid
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In a medium saucepan, combine:
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Vinegar
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Water
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Sugar
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Salt
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Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. No need to boil — just hot enough to fully dissolve the solids.
3️⃣ Pack the Jar
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Place the sliced onions into a clean, heat-proof jar (Mason jar works well).
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Add garlic cloves and mixed peppercorns.
4️⃣ Add the Pickling Liquid
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Carefully pour the hot liquid over the onions until fully submerged.
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Use a spoon to press down gently and remove any air bubbles.
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Let sit uncovered at room temperature for 30–60 minutes. The onions will turn a vibrant pink.
5️⃣ Storage
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Once cooled, seal the jar with a lid.
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Store in the refrigerator.
Tip: Onions are ready after 1 hour, but the flavor deepens after 24 hours. Keeps well for up to 2 weeks.
🍽 Serving Suggestions
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Top avocado toast
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Add to burgers or sandwiches
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Serve in Mediterranean bowls
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Include in tacos or grain bowls for acidity and crunch
🧂 Tips
✔️ Slice onions uniformly for even pickling
✔️ Use a heat-proof jar to avoid cracking
✔️ For extra flavor, add a bay leaf or chili slice
✔️ Press onions down to minimize air bubbles