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Quick pickled red onions in a jar with a fork buried in it.
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Quick Pickled Red Onions

Quick Pickled Red Onions are tangy, crisp and slightly sweet, and ready in about 30 minutes. They add bright flavor to burgers, tacos, salads, grain bowls, sandwiches and more!
Prep Time10 minutes
Cook Time3 minutes
Pickling time30 minutes
Total Time43 minutes
Course: Condiments/Dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 21kcal
Author: Marcie

Equipment

Ingredients

  • 1 medium red onion
  • 3/4 cup apple cider vinegar sub with white vinegar; see note 2
  • 1/4 cup water
  • 2 teaspoons honey sub with maple syrup
  • 1/2 teaspoon sea salt or to taste

Instructions

  • Peel the onion and cut it in half lengthwise. Place cut side down on a cutting board and cut into half moons using a sharp knife. Slice thicker for more crunchy texture, or thinner for a softer texture. Alternatively, use a mandolin slicer to slice the onion into thin restaurant quality onions. Place the onions in a large jar and set aside.
    1 medium red onion
  • Place the vinegar, water, honey and salt in a small sauce pan and cook over medium heat, stirring occasionally, until the honey has dissolved and the mixture is warm.
    3/4 cup apple cider vinegar, 1/4 cup water, 2 teaspoons honey, 1/2 teaspoon sea salt
  • Pour the brine over the the onion slices in the jar and let stand until the water has cooled. Cover tightly with a lid and place in the refrigerator for a minimum of 30 minutes or overnight. The longer the onions sit in the brine, the more bright pink they will become.
  • Serve over burgers, sandwiches, tacos, salads and more. Enjoy!

Notes

  1. Pro tip: Slice the onions as thinly as possible for the best texture and fastest pickling. A mandoline creates paper-thin, restaurant-style onions that soften quickly and soak up flavor fast, while knife-sliced onions stay a bit crisper with more bite.
  2. While the onions are ready in about 30 minutes, 1–2 hours gives the best balance of tangy flavor, softer texture and vibrant color.
  3. If you prefer less tangy flavor, use 1/2 cup vinegar and 1/2 cup water.
  4. Store in the refrigerator for up to 2 weeks. Keep in mind that the texture will soften over time.

Nutrition

Serving: 2tablespoons | Calories: 21kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 197mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg