How to Make Easy Quick-Pickled Red Onions
Generally speaking, pickled ANYTHING is the devil in my opinion. Just not into it. But these quick-pickled red onions—along with capers, one of my true loves—are a rare exception to that rule.
But bizarrely, I’d tried three or four different online recipes for pickled red onions, and somehow none of them worked well…which is weird since it’s a pretty simple formula that should be relatively fool-proof. You’re basically working with some combination of sugar, salt, and acid. But I finally found one that has worked perfectly for months, and wanted to share it!
I love them because they add a little hit of acid without tasting too…pickled. And they bring a lovely pop of color and a tangy crunch on otherwise blah-looking but delicious dishes.
I throw them on the breakfast tacos I make at least a couple times a week, and they were recently the perfect garnish on both fish tacos and high-protein Mexican corn chicken bowls (both recipes coming soon).
How to quick-pickle red onions
Peel the red onion and slice thinly. Separate the pieces as much as you can, but they’ll finish separating on their own later too.
Throw them in a glass container with a very tightly-sealing lid…I recommend those ones with the “lock” wings that come down.
Add the salt, red wine vinegar, water, and sugar. Seal and shake well to combine.
Ideally you’ll do this the night before so it can soften and pickle in the fridge overnight, but it’s pretty flexible. I prefer doing this at least an hour ahead of when we’ll be eating, though even 15-20 minutes can work in a pinch.
Because I’m only one person, I don’t go through these pickled onions quickly. The original recipe said they’d keep up to two weeks in the fridge, but I can say from experience I’ve had them in my fridge—WELL SEALED—for a couple months and they were totally fine.
Keep a batch of these in your fridge and you’ll always have a delicious, crunchy, tangy garnish no matter the meal!
Adapted slightly from Smitten Kitchen
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Easy Quick-Pickled Red Onions
Ingredients
- 1/2 medium red onion thinly sliced
- 1/4 cup red wine vinegar
- 1-2 tablespoons water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
Instructions
- Combine red wine vinegar, water, 1/2 teaspoon kosher salt, and sugar or honey in a glass container with a very tightly-sealing lid.
- Add onion, close the lid, and shake well to combine. You can let this pickle and soften in the fridge ideally overnight, or at least for 1 hour, (though even after 15 minutes it’s pretty good.
- I just keep this in the fridge somewhat indefinitely after that, shaking it up every so often. After a couple months I make a new batch.
Notes
- I just keep this in the fridge somewhat indefinitely after that, shaking it up every so often. After a couple months I make a new batch.
- Ideally this can rest in the fridge overnight, but it’s great after even just 1 hour, or in a *pinch* 15 minutes.
