Quick Pickled Red Onions
Vibrant, tangy pickled red onions ready in under an hour. Thin slices transform from purple to glowing pink in a simple vinegar brine. Perfect for salads, tacos, and bowls.
Equipment
- 1 | Mason jar | clean and dry
- 1 | Sharp knife | for slicing
- 1 | cutting board |
- 1 | Tongs | for serving
Ingredients
- 2 | medium | red onions | thinly sliced
- 1 | cup | apple cider vinegar |
- 2 | tbsp | sugar |
- 1 | tsp | salt |
- 1 | tsp | black peppercorns
Instructions
- Peel and thinly slice the red onions into rings.
- Pack the onion slices loosely into a clean mason jar.
- Add the sugar, salt, and black peppercorns to the jar.
- Pour the apple cider vinegar over the onions until fully submerged.
- Seal the jar and let sit at room temperature for 30–60 minutes until the onions turn bright pink.
- Refrigerate until ready to use. Serve with tongs.
- Tip: Press onions down gently if any float above the liquid.
Notes
Store in the refrigerator for up to 2 weeks.
Always use clean tongs or a fork to remove onions.
Leftover brine can be reused once for a second small batch.
Slice onions evenly for the best texture.
Always use clean tongs or a fork to remove onions.
Leftover brine can be reused once for a second small batch.
Slice onions evenly for the best texture.