5-Minute Pickled Red Onions
Learn how to make quick pickled red onions at home in 5 minutes with this easy step-by-step recipe. The pickling brine is made using 4 ingredients — hot water, apple cider vinegar, salt and sugar — and requires just 5 minutes of hands-on work. They add to terrific pop of flavor to tacos, burgers, sandwiches, and more!
Servings: 1 cup
Ingredients
- ½ cup hot water 120 mL
- 1 Tbsp sugar or honey
- 1 tsp non-iodized salt
- ½ cup apple cider vinegar 120 mL
- 1 large red onion thinly sliced, 1 heaping cup
Instructions
- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar and salt until dissolved. Stir in vinegar.
- Onion: Thinly slice the red onion, either with a mandoline slicer (for ultra-thin slices) or by hand (for slightly thicker, crunchier pickled onions).
- Combine: Add onions to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 16-oz mason jar). Pour liquid over onions so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 30 minutes before digging in.)
Notes
Store in the fridge for up to 2 to 3 weeks.
Serve these red onions on salads, sandwiches, and tacos!
Not tested for long-term canning storage. Be sure to follow the best USDA canning practices for long-term storage.
Variations on this recipe:
-Make it spicy by adding a pinch of crushed red pepper.
-Make it garlicky by adding a clove of crushed garlic.
-Use another vinegar, like white or white wine vinegar.
-Make it spicy by adding a pinch of crushed red pepper.
-Make it garlicky by adding a clove of crushed garlic.
-Use another vinegar, like white or white wine vinegar.
Nutrition
Serving: 2Tbsp (⅛ recipe) | Calories: 16kcal | Carbohydrates: 3.4g | Protein: 0.2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 292mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 2.4g | Calcium: 6mg | Iron: 0mg
