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Quick-pickled red onions are an easy, delicious way to add a bright, tangy burst of flavor to a savory dish that needs that perfect finishing touch. It’s amazing how the small addition of something acidic can transform a meal!

Here are a few ways you can enjoy this simple side:

• top your tacos or tostadas
• add to pork carnitas (grab my easy carnitas recipe here)
• top a bean salad (snag my recipe for easy, pantry-friendly bean salad here)
• add to a grain salad or to a hearty kale salad
• layer them in your roast beef sandwich

Store your pickled onions in a glass or ceramic jar. Plastic will absorb the flavors, and a metal container will likely react with the vinegar.

Print Recipe

Quick Pickled Red Onions

Course

Salads & Side Dishes

Servings

Ingredients

• 1 large red onion thinly sliced
• 1 1/2 cups cider vinegar or white wine vinegar
• 2 1/2 tablespoons sugar
• 4 teaspoons kosher salt (Use a little less if using table salt.)
• 1 cup water

Optional flavorings:

• 5 black peppercorns
• 1 sprig thyme

Course Salads & Side Dishes Servings Ingredients 1 large red onion thinly sliced 1 1/2 cups cider vinegar or white wine vinegar 2 1/2 tablespoons sugar 4 teaspoons kosher salt (Use a little less if using table salt.) 1 cup water Optional flavorings: 5 black peppercorns 1 sprig thyme

Instructions

1. Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
2. Add water. Let mixture cool.
3. Add red onions to a jar along with optional flavorings. (I used a 1-liter size jar, which is a little over two pints.)
4. Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate.
5. Onions will keep in fridge for two weeks.