Quick Pickled Red Onions
These quick pickled red onions come together in minutes with pantry staples and no canning required. They're crisp, tangy, slightly sweet, and perfect for tacos, burgers, pulled pork sandwiches, and grilled meats.
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 the red onion and place it into a clean 8-ounce mason jar or heat-safe container.
- Make the brine: In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve, about 1-2 minutes. Do not boil.
- Pickle the onions: Pour the warm brine over the onions, making sure they are fully submerged. Press them down with the back of a spoon if needed.
- Cool and refrigerate: Let the onions cool at room temperature for 10-15 minutes. Cover and refrigerate. They are ready to eat after 30 minutes, but the flavor gets even better after a few hours.
Video
Notes
- Don't skip warming the brine. It helps the sugar and salt dissolve quickly and gives the onions better flavor in less time.
- For the best texture, slice the onions as thinly as possible. A mandoline works great for evenly sized slices.
- My favorite ways to use these are on pulled pork sandwiches, smoked burgers, fish tacos, and BBQ chicken pizza.
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
