Bright pink, tangy-sweet pickled red onions that add a vibrant crunch to tacos, salads, sandwiches, and more. Ready in just 30 minutes and keeps for weeks!
Author:ranime
Prep Time:10 mins
Cook Time:0 mins (5 mins if using hot brine)
Total Time:30 mins (active 10 mins)
Yield:1½ cups1x
Category:Condiment
Method:No-Cook
Cuisine:Global
Ingredients
Scale
1 medium red onion, thinly sliced (about 1½ cups)
½ cup apple cider vinegar (or white vinegar)
½ cup warm water
1 tbsp sugar (or honey/maple syrup)
1½ tsp kosher salt
1 tsp whole peppercorns (optional)
1 bay leaf (optional)
1 clove garlic, smashed (optional)
Instructions
Prep Onions: Thinly slice onion (use a mandoline for even ⅛-inch slices). Pack into a clean 12-oz jar.
Make Brine: Whisk vinegar, water, sugar, and salt until dissolved. Add optional spices.
Pickle: Pour brine over onions, pressing down to submerge. Let cool to room temperature (30 mins) before refrigerating.
Store: Keeps for 3-4 weeks refrigerated. Flavor improves after 1 hour.
Notes
Quick-Pickle Trick: Pour boiling brine over onions for instant use in 30 mins.
Flavor Variations: Add ½ tsp cumin seeds, 1 cinnamon stick, or ¼ tsp red pepper flakes.
For Extra Crispness: Soak raw onions in ice water for 10 mins before pickling.
No Sugar Option: Omit sweetener for keto-friendly version.