quick pickled onions

Learn how to make quick-pickled onions! This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Recipe yields 2 cups.

Quick-Pickled Onions

red onion, very thinly sliced

water

white vinegar

apple cider vinegar white vinegar

maple syrup

1 1/2 teaspoons fine sea salt

red pepper flakes (optional,

Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

These are fantastic! Easy to make, not labor intensive and delicious. I literally put them on everything - eggs, tacos, salads, sandwiches, pasta, rice... I've made them almost every other week because my husband and I love them so much. Tangy with a bit of sweetness. I definitely recommend adding the red chili flakes. They add a little bit of depth. Great recipe.

There was no video link to watch how you make the pickled onions...I'd love to watch!

I made these pickled onions and they are sooo awesome...I again chopped some onions and reused the marinade. Left the onions in the fridge overnight and they were great for lunch again the next day. So just came here to say that you can reuse the liquid to do some more pickling. Thanks for the quick and awesome recipe Kate!!

I LOVE this recipe and how it turns out perfect every single time! 
I am just wondering if you had an idea for how I could use the yummy liquid after the onions are gone? I feel bad about tossing it out every time..

I've reused it for pickling veggies, it's awesome for Mexican pickled carrots and cauliflower (there's a recipe somewhere on the Internet!) But basically anything that goes well with onion because it is thoroughly infused with that flavor. 

Obviously, you need to use your best judgement when it comes to food safety. Vinegar and salt are both natural preservatives which is why these can last weeks, but if you reuse you should not let them go that long. You might increase the vinegar slightly. To extend the life of the pickling liquid I suggest boiling your jars before filling just like if you were canning, refrigerating immediately (no time at room temperature, so they will need a few hours at least) AND always use a clean fork to remove them.

And if you're thinking "why would I use my fingers to take pickled onions straight out of the jar?!"... 

...Don't judge me! &gt;_&lt;

Hi Elisa,
I use my leftover liquid blended with yogurt for a tangy salad dressing, but I also added thinly sliced beets to my onions for pickling. The combination is yummy and provides much flavor and color to a dressing.

Kate, 
I've repeated this a numerous times over the last couple weeks and have loved it. Really appreciate making this available :) (Also works great sweet peppers)

in gratitude,
Brad

This is my go-to recipe for pickled onions. I use them for a turkey or veggie burger topping and for tacos. Delish!!!

Hi, Kate! We are in LOVE with these pickled red onions. We devoured the first batch in a day. My question is, can you reuse the brine? I have a whole jar full of the brine I made yesterday. If so, would I just reheat it and add it to new onion slices? Thank you so much!

Thanks so much, Kate! Appreciate the feedback. ;o)

This has brought me so much joy during this time.  Just something to brighten up all my meals.  Thank you for this.

These are such a nice addition to top off my lunch time salad! I find that all I need to do is a drizzle of olive oil and the salad is perfectly dressed!  Thank you for the great recipe.  Will be one I share with friends.

I did not have red onion so I used a white. Still delicious. we put them on fish tacos!

Fantastic recipe and so easy!  Great with so many types of food.

Do I store these in the vinegar solution or pour it out before putting in the fridge?
They are delicious!

I’ve been having fun with making new baked goods, sauces and condiment recipes rather than dinner recipes during our extra time at home. These spiced up some vegan sloppy joes (lentils) quite nicely. I actually didn’t mind the vinegar smell at all in my kitchen either :)

I don’t like raw onions but have enjoyed pickled onions on restaurant salads before so I wanted to try to recreate that. These really hit the spot! I left out the red pepper flakes. I love the flavor they add to salads and they’re great on tacos too. My dad said when he tried them, “This changes everything!” Will be making these again pronto!

I loved these pickled onions for taco night. 

I want to know how to use the leftover liquid. Any suggestions?

Have made them twice now. Really yummy. Thanks for the quick recipe!

https://content.jwplatform.com/videos/xPqQweFw.mp4

Watch how to make quick-pickled onions in this short recipe video! Quick pickled onions are so easy to make.

Quick Pickled Onions Recipe

An essential, easy condiment Quick Pickled Red Onions add savory flavor and subtle bite to salads, sandwiches, burgers, tacos and everything in between.

Quick Pickled Red Onions

red onion (thinly sliced)

sugar

salt

vinegar

Bring a couple cups water to a boil.

Meanwhile, add salt, sugar and vinegar to sealable glass container and stir or shake until combined.

Place sliced onions in medium bowl. Pour hot water to cover and let sit 30 seconds to 1 minute. Drain and add to vinegar combination.

Place lid on container and refrigerate at least 30 minutes, up to 2 weeks.

These quick pickled onions are simple to put together and are perfect for topping tacos, sandwiches, and salads, as they add so much extra flavor.

Easy Quick Pickled Onions (1 Hour!)

red onion

apple cider vinegar

sugar (or maple syrup)

Place all ingredients in a bowl and mix together. Let sit at room temperature for at least 1 hour, more if possible. Cover and store in the refrigerator. Can be made ahead up to 2 weeks. Drain onions before using.

Pickled red onions are tangy, crunchy, slightly sweet - and incredibly quick and easy to make! They bring a zippy pop of flavor and color to a wide variety of meals: on sandwiches, burgers, salads, bowls, and more.

Quick Pickled Red Onions (Easy Refrigerator Pickled Onions)

red wine vinegar

tsp sea salt

seasonings:

Peel and cut the onion into very thin slices. Use a mandolin to achieve super-thin shaved onion slices.

Separate the cut onion into individual slices, and then pack them into a glass container.

Combine the vinegars, water, salt, sweetener of choice, and any other optional seasonings in a saucepan. Heat over a medium-high heat until it begins to simmer and the salt/sugar dissolves. Remove from heat.

While the brine is still warm (but not piping hot), pour it over the onions until the container is completely full.

Let the pickled red onions sit out at room temperature for 30 to 60 minutes to marinate. You can enjoy them immediately thereafter, or move to the refrigerator where they’ll continue to develop flavor.

Store in the refrigerator, and use within 2 weeks for the best quality and texture.

This Quick Pickled Red Onions recipe is going to be a staple in your fridge all summer long! They&#039;re tart, sweet, briney, and the perfect addition to any family meal or weekend barbecue. Plus, it only takes 30 minutes to pickle the onions!

Quick Pickled Onions

onion,

granulated sugar (,

Add water, vinegar, salt and sugar to a medium saucepan. Heat over medium high heat until the sugar is dissolved 3-4 minutes.

Add the onions to a mason jar or bowl. Pour the liquid over the onions and let stand for 20-30 minutes at room temperature. At this point the onions are pickled and ready to use. You can also store them in the refrigerator for up to a week!

https://content.jwplatform.com/videos/pmRZ1G3A.mp4

This Quick Pickled Red Onions recipe is going to be a staple in your fridge all summer long! They're tart, sweet, briney, and the perfect addition to any family meal or weekend barbecue. Plus, it only takes 30 minutes to pickle the onions!

Learn how to make the best quick pickled red onions using basic ingredients in just 10 minutes for topping salads, toast, and more. Vegan, Gluten-Free, Oil-Free.

filtered water

cane sugar*

black peppercorns (optional, but recommended)

garlic

Slice the Onion: Slice your onion into half or quarter-sized rings. I prefer to slice mine to be about 1/4″ thick, but that depends on personal preference. Use a mandoline if you’d like your slices to be more uniform and/or thinner. Break up the onion slices and stuff them into a quart-sized glass mason jar.

Pickling Liquid: Add the vinegar, water, salt, sugar, peppercorns, and any additional add-ins (see notes) to a small pot or pan over high heat. Stir the mixture together to dissolve the salt and sugar and bring to a boil.

Pickle: Carefully pour the picking liquid into the glass mason jar and let it sit on your counter until it cools to room temperature. The onion pieces will gradually soften and shrink with time – if any stick above the liquid in the beginning, press them down with a fork 5 to 10 minutes later.

Store &amp; Serve: Seal your jar, then store in the fridge for up to one month. These pickled onions will be the most crispy within the first week, then will gradually soften with time. Serve as desired.

Learn how to quickly pickle red onion slices at home in 5 minutes with this easy step-by-step recipe. The pickling brine is made using 4 ingredients — hot water, apple cider vinegar, salt and sugar — and requires just 5 minutes of hands-on work. They add to terrific pop of flavor to tacos, burgers, sandwiches, and more! Once prepared, store in the fridge for up to 2 weeks!

5-Minute Quick Pickled Slices of Red Onion

water (120 mL)

Tbsp sugar

tsp non-iodized salt

apple cider vinegar (120 mL)

Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar and salt until dissolved. Stir in vinegar.

Onion: Thinly slice the red onion, either with a mandoline slicer (for ultra-thin slices) or by hand (for slightly thicker, crunchier pickled onions).

Combine: Add onions to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 16-oz mason jar). Pour liquid over onions so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 30 minutes before digging in.)

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The most viewed quick pickled onions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine