Pickled peppers have long been a favorite of mine, its a true wonder as to why it has taken me years to try quick pickled red onions. These pickled onions are the perfect toppers for sandwiches, tacos and more!
The recipe is pretty simple, sliced red onions and pickling brine. You can keep this recipe simple, as I have, or you can make additions to the pickling brine to make it your own.
Are you in a hurry? You can enjoy these pickled red onions in only 30 minutes, especially if you slice them super thin. Have plenty of prep time? You can make the recipe in advance as the flavors will only get brighter as the pickles sit in the fridge.
Variations to the Quick Pickled Red Onions recipe:
- Spice: Crushed red pepper flake, whole peppercorns or sliced fresh jalapenos are the most common way to add a little heat. Add the jalapenos to the jar with the onions. Use the red pepper flake or peppercorns in the brine for best results.
- Savory: Add some thin sliced garlic, bay leaf, mustard seeds, or thyme to the brine. I recommend trying only one addition at a time so you know what flavors you enjoy most before you go crazy.
- Sugar: The sugar in this recipe is necessary to keep the flavor balanced. I used cane sugar because its flavor is neutral, but maple syrup, honey or agave could also be used.
- Vinegar: I have tried this recipe with apple cider vinegar and white vinegar. I found the mother in my apple cider vinegar left floaty bits that were less than appealing. The sweetness is acheived using sugar, so really any vinegar will do.
Quick Pickled Red Onions
Prep time
Cook time
Total time
Author: Alison's Allspice
Serves: 1 pint
Ingredients
- 1 large red onion, sliced, about 2 cups
- 1 pint jar
- ½ cup water
- ½ cup vinegar of choice (I used white distilled vinegar)
- 1 ½ TBS sugar or other sweetener
- 1 tsp salt
Instructions
- Pack the sliced onion into a pint sized jar. It should be very tightly packed or you will not have enough brine.
- Combine the water, vinegar, sugar, and salt. Heat and stir to dissolve the sugar and salt using either the stove top or the microwave.
- Pour the brine over the onions in the jar. Let rest a minimum of 30 minutes for very thinly sliced onions, and longer for more thickly sliced onions.
- Refrigerate the pickled onions after 30 minutes, and up to 3 weeks.
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