Experience the delightful zing of these Quick Pickled Red Onions. Thinly sliced red onion is bathed in a blend of apple cider vinegar, water, sugar, and salt, creating a tangy, sweet, and crisp treat in minutes. Ideal for elevating burgers, tacos, salads, or any dish that craves a burst of vibrant flavor.

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I love making these quick pickled red onions because they’re simple and bring such a tasty burst of flavor to burgers, tacos, and salads. I start with 1 large red onion, sliced thinly, and mix it with 1 cup apple cider vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 teaspoon salt.

This recipe really shows how a few basic ingredients can transform an ordinary meal into something special. The red onion is packed with antioxidants and vitamin C so it not only adds flavor but also some nutritional benefits.

It’s a sweet and tangy condiment that works well with lots of dishes. I also like that the recipe is fast to make so you can have your favorite pickled red onions ready in minutes.

Even though it’s a simple recipe, its the best when you want that perfect crunch and delicious kick.

Why I Like this Recipe

I like this recipe because it’s really simple and quick to make. I can have my pickled red onions ready in just a few minutes which is perfect when I’m in a hurry. I also love that the tangy, sweet flavor from the vinegar and sugar really boosts my burgers, tacos, and salads. It makes any meal taste so much better. Plus, making them at home means I can adjust the flavor if I want to, which makes the whole process fun and a bit experimental.

Ingredients

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Ingredient Quantities

1 large red onion, thinly sliced

1 cup apple cider vinegar

1/2 cup water

2 tablespoons sugar

1 teaspoon salt

How to Make this

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1. Slice the red onion really thin, trying your best to get even pieces.

2. In a bowl, mix together the apple cider vinegar, water, sugar, and salt until the sugar and salt are mostly dissolved.

3. Place the thinly sliced onions into a clean jar.

4. Pour the vinegar mixture over the onions, making sure they’re completely covered.

5. Let the jar sit for a few minutes to cool down to room temperature.

6. Once it’s cooled, put the lid on tight and pop the jar in the fridge.

7. Allow the onions to pickle for at least 30 minutes before checkin them out, though letting it sit for a couple of hours will boost the flavor even more.

8. Give the jar a little shake sometime during pickling so the onions infuse the flavors evenly.

9. Use your pickled onions on burgers, tacos, salads, or in any dish you love for a tangy kick.

10. Enjoy your homemade pickled red onions within a couple of weeks for the best taste and crunch.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Mixing bowl
4. Measuring cups and spoons
5. Clean jar with a tight lid
6. Spoon for stirring
7. Refrigerator

FAQ

Q: How long do these pickled red onions last in the fridge?

A: They can last up to 2 weeks if stored in an airtight container.

Q: Can I substitute apple cider vinegar with another type?

A: Sure, you can use white vinegar or even red wine vinegar but the flavor will change a bit.

Q: Is it necessary to heat the liquid before adding the onions?

A: Nope, you can mix it cold, but some people like heating to help the sugar and salt dissolve better.

Q: Can I adjust the amount of sugar and salt?

A: Yes, feel free to tweak them to your taste if you want it sweeter or saltier.

Pickled Red Onions Recipe Substitutions and Variations

You can replace the red onion with shallots or even a white onion if that’s what you have. They might give a slightly different flavor but its still delish.
If you’re out of apple cider vinegar, try white vinegar or rice vinegar. Some people even use a splash of lemon juice but you may need to adjust the amounts.
If you dont have plain water, you can use sparkling water for a fun twist though it might change the texture a bit.
Instead of sugar, a bit of honey or maple syrup works ok. Remember though that the sweetness level can change so add a bit at a time.
If salt is low on stock, kosher salt or sea salt is totally fine to use instead of regular table salt.

Pro Tips

1. Try using a really sharp knife or even a mandoline to slice those onions nice and even so they all pickle at the same rate. It helps to avoid some pieces staying a bit too crunchy while others get super soft.

2. Make sure your vinegar mix is fully dissolved before pouring it over the onions. If theres any undissolved sugar or salt, it might result in chunkier bits and uneven flavour.

3. Don’t be afraid to give the jar a good shake a couple of times while it’s pickling. It helps the flavors mix up really well and every slice gets that tangy kick.

4. If you got the time, let the onions sit for a couple hours instead of just 30 minutes. They’ll absorb the flavors way better, making ’em perfect for topping anything from burgers to tacos.