Quick Pickled Red Onions
These quick pickled red onions come together in minutes with pantry staples—no canning required! They're crisp, tangy, slightly sweet, and go with everything from tacos and sandwiches to grilled meats. Keep a jar in the fridge and you’ll never reach for store-bought again.
Servings: 4 servings
Calories: 23kcal
Ingredients
- 1 medium red onion (thinly sliced)
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
- Slice the onion: Thinly slice a red onion and place it into a clean 8-ounce mason jar or heat-safe container.
- Make the brine: In a small saucepan, combine ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat over medium, stirring just until the sugar and salt dissolve—about 1–2 minutes. Do not boil.
- Pickle it: Pour the hot brine over the onions, making sure they’re fully submerged. Use the back of a spoon to press them down if needed.
- Cool and store: Let cool at room temperature for 10–15 minutes. Cover and refrigerate. They’re ready in 30 minutes, but even better after a couple of hours.
Video
Notes
- How long do they last? These will keep in the fridge for up to 2 weeks.
- Don’t skip the heating step—warming the brine helps dissolve the sugar and salt, resulting in better flavor faster.
- Serving ideas: Add to tacos, burgers, pulled pork, grilled cheese sandwiches, or even salads.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 584mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.05mg
