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Estimated reading time: 7 minutes
Quick Pickled Red Onions are incredibly easy to make and are perfect for topping burgers & hot dogs, tacos, lunch & dinner meals, and salads.
Hi Everyone, these Quick Pickled Red Onions add a nice, fresh crunchy texture to any meal!
They are so easy to make with 1 large red onion, thinly sliced (along the grain, for maximum crunchiness!), hot water, salt, sugar, and pickling spices.
Optionally, you can put garlic cloves in to add a "bite" to the taste if you prefer - but it's not required!
This is a great way to use up onions if you have extra. You can substitute other types of onions, although we prefer red onions for this recipe.
This recipe does not require the use of the stovetop, let the refrigerator do all the work! All you have to do is add hot water!
In a large, wide-mouth mason jar (with an airtight lid), add the sliced onions, salt, sugar, pickling spices, and optional garlic cloves.
Heat water in a tea kettle and pour water (start with 1 cup but add enough to cover the onions) over the onions and other ingredients.
Stir the ingredients with a long spoon. Allow it to cool on the counter. When it's cool, cover the jar with the lid and shake it, to better combine the ingredients. Store in the refrigerator. I suggest allowing the ingredients to marinate for at least a few hours before eating but it tastes best if you let them marinate overnight. Shake the jar to stir up the flavors before opening and eating. Enjoy!
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Quick Pickled Red Onions are incredibly easy to make and are perfect for topping burgers & hot dogs, tacos, lunch & dinner meals, and salads.
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Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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Eugenia Meeks says
Hey love picked red onions, and want to try it this way, there's one thing, I didn't see the step on how or what to do with the Apple cider vinegar???
Sara Maniez says
Hello, Thank you for catching that, I updated the recipe, thank you for bringing that to my attention! Have a great week!