pickled red onion recipe quick
The Best pickled red onion recipe quick
Health-wise, pickled onions are a great way to sneak in some probiotics and antioxidants, thanks to the vinegar and spices used in the process. They’re also low in calories and packed with vitamins, so they’re a smart choice for a quick, healthy snack or side. Plus, because they’re so easy to make in bulk, you can have a pantry staple on hand for any occasion—whether it’s a weekend barbecue, a weeknight dinner, or just a moment when you want something quick and delicious. My family loves them year-round, and honestly? You’ll too.
Quick Pickled Red Onions
A tangy, crunchy side that brightens any meal with minimal effort. These onions are ready in under an hour and pair perfectly with burgers, sandwiches, or salads.
🥘Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp black peppercorns
- 1 tsp dried dill
- 1 clove garlic, minced
👨🍳Directions
-
1
Slice the onion into thin rounds, leaving the root intact for a slight curve to each slice. -
2
In a large bowl, combine vinegar, water, sugar, salt, peppercorns, dill, and garlic. Stir until sugar and salt dissolve. -
3
Add the sliced onions to the bowl and gently toss to coat evenly. Let sit uncovered for 10 minutes to release juices. -
4
Transfer the onions to a clean, airtight container. Refrigerate for at least 2 hours, or up to 4 days, before serving.
🔧Equipment
- Cutting board
- Sharp knife
- Large bowl
- Airtight container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Pickled Red Onions Works
❓ Frequently Asked Questions About Quick Pickled Red Onions
How long can I store pickled red onions in the refrigerator?
Pickled red onions will keep in the refrigerator for up to 3 months if stored properly in their original jar or a clean, airtight container. To extend shelf life, ensure they’re submerged in the brine and covered with a layer of oil to prevent moisture loss.
Can I use any red onion variety for this recipe?
Yes, any red onion variety works—think about your favorite (e.g., French Bunch, Red Creole, or Spanish Red). The key is that they’re firm and fresh. Thin-skinned onions may soften faster in the brine, so check for firmness before using.
What if I don’t have vinegar for pickling?
Substitute white vinegar with apple cider vinegar (equal parts) or even a mix of 1 cup apple cider vinegar + 1 tablespoon lemon juice for a slightly sweeter flavor. The acidity is essential for preservation, so avoid other liquids.
Why do some pickled onions turn cloudy?
Cloudiness usually means the onions absorbed too much water from the brine, diluting the salt and vinegar. To fix: drain the onions, pat dry, and repack them in fresh brine. If cloudiness persists, the onions may be overripe—discard and start fresh.
Can I make pickled onions without a jar?
Absolutely! Use a clean glass container with a tight-fitting lid or a ziplock bag (leave room for expansion). Just ensure the onions stay fully submerged in the brine, and refrigerate immediately. A small weight (like a spoon) can help keep them under liquid.
