If you are looking for a vibrant and tangy addition to brighten up sandwiches, salads, or tacos in just minutes, this Quick Pickled Red Onions Recipe is the perfect go-to. With its brilliant pink hue and delightful crunchy bite, this simple condiment transforms everyday meals into memorable flavor experiences. The beauty of this recipe lies in its effortless prep and natural balance of sweet, salty, and acidic notes, making it an absolute must-have in your kitchen arsenal.
Ingredients You’ll Need
Getting the ingredients for this Quick Pickled Red Onions Recipe is straightforward and affordable. Each component plays a crucial role in delivering the perfect texture and punch of flavor that makes these onions irresistible.
- Red onion: Provides the base with its slightly sweet, crisp texture and beautiful color.
- Red wine vinegar: Adds a gentle sharpness and vibrant acidity to brighten the onions.
- Kosher salt: Enhances sweetness while drawing out moisture to create the ideal pickle crispness.
How to Make Quick Pickled Red Onions Recipe
Step 1: Slice the Onion
Start by peeling the red onion and slicing it into thin half-moon shapes. Thin slices are key because they soak up the vinegar quickly, giving you that classic tangy zip without waiting all day. Taking a few extra seconds to slice carefully really pays off in the final texture.
Step 2: Combine Ingredients in a Jar
Place the sliced onions into a clean jar or container that has a tight-fitting lid. Add the kosher salt and red wine vinegar on top. The salt begins the pickling magic by pulling out the onion’s natural sweetness, while the vinegar infuses flavor immediately.
Step 3: Shake and Rest
Seal the jar and give it a vigorous shake to distribute the salt and vinegar evenly across all onion slices. Let it sit on your countertop for at least 30 minutes, shaking it every now and then to keep things mixing. Though they’re pleasantly tangy after half an hour, waiting about 2 hours will let the flavors develop fully.
Step 4: Refrigerate and Enjoy
Once the resting step is done, pop the jar in the fridge. These quick pickled red onions will keep beautifully for up to two weeks, maintaining that perfect balance of crunch and acidity that keeps you reaching for more.
How to Serve Quick Pickled Red Onions Recipe
Garnishes
Quick pickled red onions are like little flavor bombs that instantly elevate dishes. Toss them atop tacos, burgers, or grilled meats to add a fresh, tangy crunch. Their vibrant color also makes your plate visually stunning, inviting everyone to dig in.
Side Dishes
Serve alongside creamy or fatty sides like guacamole, smashed potatoes, or rich cheeses. The acidity of these pickled onions cuts through heavier flavors perfectly, balancing each bite with lively brightness.
Creative Ways to Present
Try incorporating these pickled onions in grain bowls or even as a zesty topping for avocado toast. You can also chop them fine and mix them into salad dressings or salsas for an unexpected twist that adds layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
After making your Quick Pickled Red Onions Recipe, store any leftovers in a sealed jar in the refrigerator. The onions deepen in flavor the longer they sit, making them taste even better the next day or week. Just be sure to keep them chilled to preserve their crispness.
Freezing
Freezing quick pickled onions isn’t recommended because it’ll compromise their crunch and texture. Since they only require a few minutes to make and last well refrigerated, it’s best to prepare fresh batches as needed.
Reheating
There’s no need to reheat pickled onions—their brightness is best enjoyed cold or at room temperature. Adding them directly to your dishes provides a refreshing punch that heat would dull.
FAQs
Can I use a different type of vinegar for this Quick Pickled Red Onions Recipe?
Absolutely! While red wine vinegar is classic here for its mild fruity tang, you can use apple cider vinegar, white wine vinegar, or even rice vinegar. Each brings a slightly different flavor profile, so choose based on your taste preference.
How long do quick pickled red onions last in the fridge?
When stored in a sealed container, they typically keep well for up to two weeks. Over time, they may soften more but will remain flavorful. Always check for any off smells or mold before using.
Is it necessary to use kosher salt?
Kosher salt is preferred because it dissolves easily and has clean flavor, but you can substitute with table salt if needed. Just reduce the amount slightly since table salt is denser.
Can I add sugar or spices to the pickling liquid?
Yes! Though this Quick Pickled Red Onions Recipe keeps it simple, adding a teaspoon of sugar balances acidity nicely. Spices like peppercorns, garlic, or chili flakes can introduce exciting flavor twists if you want something more complex.
How thin should I slice the onions for the best pickling results?
Thin slices about 1/8 inch thick or thinner are ideal. They absorb the vinegar quickly and stay pleasantly crunchy without becoming mushy. Using a sharp knife or a mandoline makes the job easier and more even.
Final Thoughts
There’s nothing quite like the zing and vivid color of quick pickled red onions to lift everyday meals and impress family or friends. This Quick Pickled Red Onions Recipe is effortless, fast, and endlessly adaptable, so I wholeheartedly encourage you to give it a try today. Once you taste that first tangy bite, I guarantee you’ll wonder how you ever lived without them!
Print
Quick Pickled Red Onions Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (including resting time)
- Yield: 1 small jar (approximately 1 cup)
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Quick Pickled Red Onions are a simple and tangy condiment perfect for adding a burst of flavor to salads, tacos, sandwiches, and more. Made with just a few ingredients and ready in under 30 minutes, these pickled onions offer a vibrant color and a perfect balance of acidity and saltiness for any dish.
Ingredients
Main Ingredients
- 1 red onion
- 1/4 cup red wine vinegar
- 2 teaspoons kosher salt
Instructions
- Slice the Onion: Remove the skin from the red onion and thinly slice it into half circles for the best texture and quick pickling.
- Combine Ingredients: Place the sliced onion into a jar or container with a lid, then add the 2 teaspoons of kosher salt and 1/4 cup of red wine vinegar.
- Shake and Rest: Close the jar tightly and shake to mix all ingredients thoroughly. Let the mixture rest on the countertop for at least 30 minutes, shaking occasionally to help the pickling process.
- Chill and Serve: For the best flavor, transfer the pickled onions to the refrigerator after resting and allow them to marinate for at least 2 hours. They can be eaten after 30 minutes but taste best after longer chilling.
- Storage: Store the pickled red onions in the fridge where they will keep fresh for up to 2 weeks.
Notes
- Using kosher salt helps draw out moisture and enhance the flavor without overpowering.
- Red wine vinegar gives a subtle fruitiness, but white vinegar can be used as a substitute.
- Pickled onions add a bright contrast to rich meats, creamy cheeses, and fresh vegetables.
- Shake the jar occasionally during the resting period to ensure even pickling.
- Keep refrigerated after resting to maintain freshness and texture for up to two weeks.
