Description
These quick pickled red onions are tangy, crisp, and ready in just minutes. Perfect for topping tacos, sandwiches, salads, and more — they add a beautiful color and zingy flavor to any dish!
Ingredients
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1 large red onion, thinly sliced
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½ cup white vinegar (or apple cider vinegar)
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1 cup hot water
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1 tablespoon sugar
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1½ teaspoons salt
Instructions
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Slice the Onion
Peel and thinly slice the red onion into rings or half-moons. -
Make the Brine
In a jar or bowl, combine hot water, vinegar, sugar, and salt. Stir until dissolved. -
Add Onions
Place the sliced onions into a clean glass jar. Pour the brine over the onions until fully submerged. -
Let It Sit
Let the onions rest at room temperature for 30–60 minutes. For the best flavor, refrigerate for at least 2 hours. -
Store
Cover and store in the fridge for up to 2–3 weeks.
Notes
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You can swap white vinegar for apple cider, red wine, or rice vinegar.
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Add extra flavor with peppercorns, garlic, bay leaf, or chili flakes.
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Ideal for avocado toast, grain bowls, BBQ sandwiches, tacos, and burgers.
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Turns a vibrant pink naturally from the vinegar reaction!