Quick Pickled Red Onions

Quick Pickled Red Onions! So delicious and so very easy to pickle! This recipe works for any vegetable you want to pickle. These are amazing in tacos, over nachos, in sandwiches or wraps, on eggs and really, with anything! Hope you enjoy! 

I absolutely love condiments. I love adding things on top of my food to enhance, give more flavor, texture, crunch, you name it. These pickled red onions are the bomb. So good!

Enjoy these on top of tacos, over nachos, in a sandwich or wrap, with eggs, on a cheese and charcuterie board, or really right out of the jar.

Quick Pickled Red Onions

The great thing about pickling: you can add whatever you like and you can flavor them how you like! Add some heat, add some garlic, add some fresh herbs, add peppercorns, it’s up to you! 

For the most part, you can pickle just about any vegetable and you simply need equal parts water and vinegar. Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar all work well. 

For more flavor, I love adding: Fresh herbs: dill, thyme, oregano, and rosemary hold up well. Dried herbs: thyme, dill, rosemary, oregano, or majoram. Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor. Fresh ginger: peeled and thinly sliced. Whole spices: mustard seed, coriander, peppercorns, juniper berries, or red pepper flakes. Ground spices: turmeric or smoked paprika are great for both color and flavor. Resource: The Kitchn

Print Recipe

Quick Pickled Red Onions

This recipe makes a small batch. I love my pickled red onions a little on the sweeter side so I add more sugar. Feel free to add less.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Condiment

Cuisine: American

Keyword: quick pickled red onions, red onions

Servings: 4

Equipment

• mason jar with well fitting lid

Ingredients

• 2 red onions peeled and sliced thin crosswise*
• 1 sprig fresh rosemary
• 1 teaspoon juniper berries, peppercorns, or red pepper flakes depending on your desired flavor combination
• 1 cup apple cider vinegar**
• 1 cup water
• 1 teaspoon kosher salt
• 1/4 cup white granulated sugar

Instructions

• Place prepped and cut onions, rosemary sprig and whole spices (I used juniper berries) directly into your mason jar. In a pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar is dissolved. Ladle or pour the hot liquid over the onions in the mason jars.
• Let sit until the brine liquid has cooled, for about 25-30 minutes and then seal the jar with the lid and place into the refrigerator overnight, or for at least 1 hour. The pickled red onions are best up to 1 to 2 weeks in the refrigerator in the covered and sealed mason jar. Enjoy!

Notes

*generally, you want thin slices but you can really chop (or use a mandoline slicer for best results!) or slice these up however you want. Thin ring slices work well for pickled red onions. 

**Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar