Quick Pickled Red Onions

You only need ten minutes and five ingredients to make a fresh batch of Quick Pickled Red Onions! They add a tangy, salty flavor and bright pink color to many dishes. This is the easiest way to make them, with no stovetop cooking required.

Course Condiment, Side Dish

Cuisine American

Keyword Quick Pickled Onions, Quick Pickles, Red Onion Pickles

Prep Time 1 8

Microwave Time 2

Total Time 1 10

Servings servings

Calories 23kcal

Author Cara Harbstreet

Ingredients

1 large red onion thinly sliced, about 4 cups loosely packed
1 cup apple cider vinegar
1 cup water
3 tbsp sugar white granulated
1 tbsp kosher salt

Instructions

Start with clean jars or containers with tight-sealing lids. Add the brine ingredients (vinegar, water, salt, and sugar) to a glass or microwave-safe measuring cup. Heat for 60-90 seconds or until the sugar and salt fully dissolve.
In the meantime, use a sharp knife to slice the red onion into very thin slices. Loosely pack the sliced red onions into the jars or containers.
Carefully pour the brine over the top, until the onions are just covered. Use a fork or tongs to pack the onions more tightly and remove any bubbles or air pockets.
Seal the jar or container and store in the refrigerator. Wait at least 30 minutes before serving to allow the onions to soften and absorb the pickling liquid.

Notes

The salt used in this recipe is Morton's Kosher Salt. Note that if you use a different type of salt, the sodium content and flavor may differ. Adjust as needed according to your taste preferences and dietary sodium needs.

Seal and store in the fridge. For best results, eat within one week. Quick-pickled red onions will last up to 2-3 weeks, but do not store at room temperature as they have not been properly canned for long-term food preservation or canning purposes.

As written, this recipe yields approximately 8-12 servings depending on if you prefer smaller or larger portions. If increasing the yield to make a larger batch, use the same ratio of equal parts water and vinegar, and 3 parts sugar to one part salt.

Nutrition