Oh my gosh, let me tell you about my little jar of magic – quick pickled red onions! These tangy, crunchy beauties have saved countless bland meals at my house. I first discovered their power when my fish tacos desperately needed some zing (we’ve all been there, right?). A handful of these vibrant pink ribbons transformed them into something spectacular. Now I keep a batch in my fridge at all times – they’re that good. The best part? Five minutes of prep gives you a condiment that lasts weeks and makes everything from salads to sandwiches taste like you put in way more effort than you actually did.
Why You’ll Love These Quick Pickled Red Onions
Let me count the ways these little pink miracles will steal your heart:
- 5-minute magic: Seriously, you’ll be done before your coffee finishes brewing
- No cooking required: Just slice, mix, and stash in the fridge – my kind of recipe
- Transforms everything: Tacos, burgers, avocado toast – suddenly they’re all *chef’s kiss*
- Lasts forever (well, weeks): My current jar is going on 3 weeks strong
- Crowd-pleaser: Even onion skeptics fall for these tangy, slightly sweet ribbons
Trust me, once you start, you’ll never want to be without them. They’re the kitchen MVP you didn’t know you needed!
Ingredients for Quick Pickled Red Onions
Here’s everything you’ll need to make these flavor-packed beauties – and I promise, you probably have most of this in your kitchen right now:
- 1 red onion (thinly sliced – I’ll show you my favorite knife trick for perfect ribbons)
- 1/2 cup apple cider vinegar (the good stuff – it makes all the difference)
- 1/4 cup warm water (just warm enough to dissolve the sugar and salt)
- 1 teaspoon sugar (trust me, this tiny bit balances everything)
- 1 teaspoon salt (I use kosher, but any will work in a pinch)
See? Told you it was simple! Now let’s get those onions pickling.
How to Make Quick Pickled Red Onions
Okay, let’s get these beauties pickling! I promise it’s easier than folding a fitted sheet (why are those so impossible?). Here’s exactly how I make mine – with all the little tricks I’ve picked up over dozens of batches.
Step 1: Slice and Combine
First, grab your sharpest knife – we want those onions sliced paper-thin, about 1/8-inch thick. My trick? Cut the onion in half from root to tip, then slice with the grain for those perfect, elegant ribbons that won’t fall apart.
Now toss those gorgeous pink slices into a bowl or jar (I prefer a mason jar – so Instagram-worthy!). Pour in the apple cider vinegar, warm water, sugar, and salt. Give it all a good stir until the sugar and salt dissolve completely. You should see those onions starting to blush already!
Step 2: Massage and Rest
Here’s my secret weapon: get in there with clean hands and gently massage those onions for about 30 seconds. This helps break them down just enough so they pickle evenly and lose some of that raw onion bite.
Pop them in the fridge overnight – I know, the wait is torture! But trust me, those 24 hours work magic. The onions soften slightly while keeping their crunch, and that vibrant pink color develops beautifully. If you’re impatient (no judgment!), you can use them after 1 hour, but overnight is when the real transformation happens.
Tips for Perfect Quick Pickled Red Onions
After making countless batches (seriously, my fridge might be 50% pickled onions at this point), here are my can’t-live-without tips:
- Slice therapy: Use a mandoline if you have one – uniform thin slices pickle evenly. No mandoline? Channel your inner chef and take your time with a sharp knife.
- Taste as you go: After mixing, dip a spoon in. Want more tang? Add a splash of vinegar. Too sharp? A pinch more sugar tames it.
- Color booster: For crazy vibrant pink onions, use very hot (almost boiling) water – the heat helps set that gorgeous color faster.
- Patience pays: I know it’s hard, but wait at least 1 hour before digging in. The flavor keeps improving for days!
Follow these, and you’ll have pickled onion magic every single time!
Ways to Use Quick Pickled Red Onions
Oh, where DON’T these belong? That’s the real question! Here are my absolute favorite ways to use these tangy little flavor bombs:
- Taco Tuesday MVP: They cut through rich carnitas or fatty fish tacos like a dream. My carnitas tacos went from “meh” to “MORE!” thanks to these.
- Salad game changer: Toss them into grain bowls or atop a simple green salad for instant excitement. My kale Caesar? Revolutionized.
- Burger booster: Swap out raw onions for these on your next burger – the acidity cuts through the richness perfectly.
- Avocado toast’s BFF: A sprinkle on avocado toast takes it from basic to brunch-worthy in seconds.
- Sandwich secret weapon: They add just the right zing to chicken salad sandwiches or loaded deli subs.
Honestly? I’ve even eaten them straight from the jar as a snack (no shame!). Once you start, you’ll find excuses to put them on everything.
Storing Quick Pickled Red Onions
Here’s the beautiful part – these pickled onions practically take care of themselves! I always use a clean mason jar with a tight lid (those vintage-looking ones make me feel fancy). Pop them in the fridge, and they’ll stay crisp and flavorful for 2-3 weeks – if they last that long in your house!
One word of warning – don’t even think about freezing them. I learned this the hard way (soggy onion mush is NOT appetizing). The vinegar prevents bacterial growth beautifully at fridge temps, so freezing is completely unnecessary anyway. Just keep them chilled, and you’ll have that tangy crunch ready whenever inspiration strikes!
Quick Pickled Red Onions FAQs
I get asked about these little pink wonders all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use white vinegar instead of apple cider vinegar?
Absolutely! The flavor will be sharper and less complex, but it works in a pinch. I’ve done it when desperate – just add an extra pinch of sugar to balance it out. But trust me, apple cider vinegar’s mild fruity notes make all the difference.
How thin should the onion slices be?
Think “see-through” thin! About 1/8-inch is perfect – thick enough to keep some crunch but thin enough to pickle quickly. My test? Hold a slice up to light – if you can vaguely see through it, you’re golden.
Do I have to wait overnight?
Technically no, but oh my gosh yes! After just 1 hour they’re decent, but 24 hours transforms them into something magical. The color deepens, the flavors mingle, and that harsh raw onion bite disappears completely. Worth the wait!
Why massage the onions?
This little trick helps break down the cell walls slightly so the pickling liquid penetrates faster. Plus, it removes some of that sulfurous raw onion taste. Just 30 seconds of gentle squeezing makes a huge difference – your future self will thank you!
Nutritional Information
Here’s the skinny on these flavor-packed onions (see what I did there?). Estimates vary based on brands, but per 2-tbsp serving you’re looking at about 10 calories, 1g sugar, and 120mg sodium. That’s practically guilt-free flavor magic if you ask me!
Rate This Recipe
Did you make these quick pickled red onions? I’d love to hear how they turned out! Drop your thoughts in the comments below – your review might just help another home cook discover their new favorite condiment!
Fore more recipes follow me on facebook and pinterest.
Print
Quick Pickled Red Onions
- Total Time: 5 minutes (plus overnight refrigeration)
- Yield: 1 cup 1x
- Diet: Vegan
Description
Quick pickled red onions add a tangy crunch to your dishes. They’re simple to make and last weeks in the fridge.
Ingredients
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- In a bowl or container, combine all ingredients.
- Use your hands and massage the red onions to help break them down.
- Refrigerate overnight.
- These keep in the fridge for 2-3 weeks.
Notes
- Slice onions thinly for best texture.
- Adjust sugar and salt to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled onions, quick pickles, red onion recipe
