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.

Quick Pickled Red Onions

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!

Ingredients

• 1 large red onion, thinly sliced along the grain for maximum crunchiness
• ½ cup apple cider vinegar (we use Bragg's brand)
• 1 tablespoon granulated white sugar, see notes on alternatives
• 1.5 teaspoon kosher salt
• 1 tablespoon pickling spices
• 2 cloves whole garlic, peeled, optional

Kitchen Tools

• mandolin slicer or food processor with slicing attachment or chef's knife
• cutting board
• 18-ounce lidded mason jar
• measuring spoons and cups
• 2-cups wet measure

How to Make Quick Pickled Red Onions

Step 1

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.

Step 2

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!

Recipe Notes

• Onion slicing: For maximum crunch, slice the onions along the grain, as opposed to against the grain. You can use a mandolin slicer or food processor to speed up the slicing process.
• Make ahead: These Quick Pickled Red Onions can be made 2 weeks ahead
• Storage: Store in an airtight container in the refrigerator.
• Sweetener alternatives: If you don't want to use granulated white sugar, you can use honey, maple syrup, raw sugar, agave, or your preferred sweetener instead. Be sure to pay attention to the particular ingredients' level of sweetness because it might not be 1:1 with granulated white sugar.

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Quick Pickled Red Onions

Quick Pickled Red Onions are incredibly easy to make and are perfect for topping burgers & hot dogs, tacos, lunch & dinner meals, and salads.

Print

Ingredients

• 1 large red onion, thinly sliced along the grain for maximum crunchiness
• ½ cup apple cider vinegar (we use Bragg's brand)
• 1 tablespoon granulated white sugar
• 1.5 teaspoon kosher salt
• 1 tablespoon pickling spices
• 2 cloves whole garlic, peeled, optional

Instructions

1. In a large, wide-mouth mason jar (with an airtight lid), add the sliced onions, salt, sugar, pickling spices, apple cider vinegar, 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.
2. 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!

Notes

• Onion slicing: For maximum crunch, slice the onions along the grain, as opposed to against the grain. You can use a mandolin slicer or food processor to speed up the slicing process.
• Make ahead: These Quick Pickled Red Onions can be made 2 weeks ahead
• Storage: Store in an airtight container in the refrigerator.
• Sweetener alternatives: If you don’t want to use granulated white sugar, you can use honey, maple syrup, raw sugar, agave, or your preferred sweetener instead. Be sure to pay attention to the particular ingredients’ level of sweetness because it might not be 1:1 with granulated white sugar.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 317mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 0g

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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• Recipe photographed: 12/1/2022
• First published: 12/18/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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