Quick Pickled Red Onions
Quick Pickled Red Onions are one of my favorite condiments! They're crunchy and tangy with a just a hint of sweetness. They really liven up any dish they're added to and are the perfect finishing touch to take your meal from good to great! You need just 5 ingredients and less than 10 minutes of prep time to make this easy recipe!
Servings: 12 servings
Calories: 8kcal
Equipment
Ingredients
- 1 large red onion thinly sliced
- ½ cup distilled white vinegar
- ½ cup water
- 2 teaspoons organic white sugar
- 1 teaspoon salt
Instructions
- Pack the sliced onions into a glass jar with an air-tight lid. Set aside.
- In a small sauce pot on the stove, add the vinegar, water, sugar, and salt. Bring the mixture to a gentle simmer. Whisk while the mixture simmers until the sugar is completely dissolved, about 30 seconds.
- Carefully pour the hot liquid over the onions in the jar. Push the onions down into the liquid so they are completely covered.
- Place the lid on the jar and let the onions sit for 20 to 30 minutes.
- Serve immediately or transfer the jar to the fridge for later use.
Notes
~ Slice the onions very thinly. They'll pickle faster this way.
~ Whisk while simmering the pickling liquid for 30 to 40 seconds until the sugar is completely dissolved.
~ While this recipe can be made sugar free, for best balance of flavor, use a bit of sweetener. Pure maple syrup may be used instead of granulated sugar if you prefer. I do not recommend brown sugar or coconut sugar.
~ Use a glass jar with an air-tight locking lid for best results.
~ Place the jar into a larger bowl or rimmed plate before pouring in the liquid to catch any drips or spills that may occur.
~ Make sure the sliced onions are completely covered in liquid. Press the onions down into the liquid to be sure.
~ Let the onions sit in the pickling liquid for at least 20 to 30 minutes before using.
~ Transfer the quick pickled red onions to the fridge after the 20 to 30 minutes.
~ This recipe can be easily doubled or tripled.
~ For variations, add a pinch of red pepper flakes, a few sprigs of fresh herbs, or a clove of garlic to the jar with the onions. Or try this same pickling method with thinly sliced radishes, cucumbers, zucchini, beets, carrots, cabbage or bell peppers. You can also quick pickle green beans, thin asparagus, and small florets of cauliflower.
Storage These Quick Pickled Red Onions will keep in an air-tight glass jar in the fridge for up to 3 weeks. Please note: if you add fresh herbs, they will only keep for one week.
Yield This recipe yields 2 cups. One serving is 2 to 3 tablespoons.
Storage These Quick Pickled Red Onions will keep in an air-tight glass jar in the fridge for up to 3 weeks. Please note: if you add fresh herbs, they will only keep for one week.
Yield This recipe yields 2 cups. One serving is 2 to 3 tablespoons.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Sodium: 195mg | Potassium: 18mg | Sugar: 1g