Quick Pickled Red Onion

Looking for a way to use leftover red onion? This Quick Pickled Red Onion recipe has just 4 ingredients and requires just 5 minutes of hands-on work. Perfect for keeping in the fridge as a taco topper or sandwich stuffer!

Course Dips, Sauces, and Salsas

Cuisine American

Keyword pickled onions, pickled red onions, quick pickled onions

Diet Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian

Occasion Cinco de Mayo

Time 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep Time 5 minutes

Rest 30 minutes

Servings cup

Calories 16kcal

Author Sarah Bond

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 best USDA canning practices if canning 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.

Nutrition