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Quick Pickled Red Onions add the perfect tangy crunch to tacos, tostadas, grain bowls, and so much more. They take less than 10 minutes to make and only need to rest for 30 minutes before they’re ready to eat.
About Quick Pickled Red Onions
If you look in my fridge on any given day, there is a 95% chance that you’ll find a jar of these Quick Pickled Red Onions. I’m so addicted to them and crave the tangy crunch on just about everything from tacos to grain bowls to eggs. Just about any food will benefit from their zippy crunch.
I especially love to have these on hand for left overs. Since we’re just a two person home, we live off leftovers. Because they’re made by quick pickling, the onions stay crispy and crunchy. I’ve found these onions are the perfect condiment to keep in the fridge to sprinkle on top of absolutely everything. You’re going to love having a jar of these Quick Pickled Red Onions around!
How to Make Quick Pickled Red Onions
Making these Quick Pickled Red Onions couldn’t be any easier. Here’s how you’ll make them in four easy steps:
- Dissolve the salt and sugar in the two vinegars. I like to use a mixture of distilled white vinegar and either white wine vinegar, rice wine vinegar (my favorite!), or white balsamic vinegar. Equal parts salt and sugar help balance the flavor from the vinegars.
- Thinly slice the red onions. You’ll want to slice these very thin, like 1/8″. I use a mandolin to slice the onions. I cut them into half moons so they don’t tangle and are easier to separate, but you can keep them in circles if you prefer.
- Boil the water. Hot water will quickly cook the onions and smells so much better than boiling vinegar! Once the water comes to a boil, you’ll pour the hot water over the onions to quickly and gently cook them. I use an over-the-sink colander to do this.
- Soak the onions in the vinegar mixture. For best flavor, these need to soak for at least 30 minutes before they’re ready to serve. You can also add herbs and spices at this time, like red pepper flakes for heat, whole peppercorns, or coriander seeds. I think these are best a few days after making them!
How to Store Quick Pickled Red Onions
These will keep for up to two weeks in the fridge. I use a mason jar with a reusable plastic lid. A canning jar with a rubber seal would work great, too! I love the idea of giving mini jars of these to friends as an easy hostess gift. Homemade goods are the best and such a great surprise!
Uses for Quick Pickled Red Onions
There are so many ways to use Quick Pickled Red Onions! These are a few of my favorite ways:
- On a souther style charcuterie board! This is inspired by Cotton and Rye in Savannah, GA. Their charcuterie board had creamy pork butter, homemade pimento cheese, and Quick Pickled Red Onions! It was so good, I’m still thinking about it more than 2 years later, haha
- Tacos (like Tequila Lime Chicken Tacos)
- Grain bowls
There are literally endless ways to use these Quick Pickled Red Onions! Right now, I’m really loving mixing these onions with some avocado, cilantro, and queso fresco for an impromptu salad/salsa dish. These onions are fun to experiment with!
More Favorite Recipes
If you like this recipe, I think you’ll love these other recipes as ways to add some extra flavor to your meals:
Quick Pickled Red Onions
- 1 red onion sliced 1/8" thin
- 3/4 cup distilled white vinegar
- 3/4 cup rice wine vinegar white wine vinegar, or white balsamic vinegar (see note 1)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon sugar** (see note 2)
- Additional flavorings optional, coriander seeds, red pepper flakes, whole peppercorns, etc.
- Add white distilled vinegar and white balsamic or white wine vinegar to a jar. Add the salt and sugar and shake until dissolved. Add any additional flavorings, if desired.
- Bring 2 cups water to a boil in a small saucepan. While water is boiling, remove papery skin from onion and using a mandoline or sharp chefs knife, slice onions very thin--about 1/8 inch thick.
- Place onions in a colander and place over the sink. Once water is boiling, pour water over onions. Immediately place onions in vinegar mixture. Let the pickled onions cool to room temperature for at least 30 minutes before serving. At this point, they are ready to serve. The longer they sit, the more the flavors will develop. These will keep in the fridge for at least 2 weeks.
- I like to experiment with different types of vinegar. Rice wine vinegar is my favorite, but you can use any other kind of light vinegar like white wine, white balsamic, distilled, or apple cider vinegar. I would not recommend balsamic vinegar.
- Substitute honey or maple syrup for a naturally sweetened option.
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes. All recipes are tested and developed using a fan oven and an electric range.
DID YOU TRY THIS Recipe?
I hope you enjoy this Quick Pickled Red Onion recipe as much as I do! If you’ve tried it, please rate this recipe and let me know below in the comments what you think! You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!