Quick Pickled Red Onions
User Reviews
4.8
-
Prep Time
5 mins
-
Additional Time
30 mins
-
Total Time
35 mins
-
Servings
8
-
Calories
16 kcal
-
Course
Condiments
Quick Pickled Red Onions
Description
This recipe creates Quick Pickled Red Onions by combining thinly sliced red onion half-moons with a hot vinegar-based pickling liquid. The liquid is made from apple cider vinegar, hot water, sugar, and kosher salt to balance acidity and sweetness. The onions are submerged in this seasoned brine and left for 30 minutes at room temperature to quickly soften while retaining some crunch.
The resulting pickled onions offer a crisp texture with a pleasantly sharp and vinegar-forward flavor, complemented by mild sweetness that offsets acidity. The pickling process also mellows the raw onion's pungency, making them more palatable and tangy.
These onions are ideal as a topping or condiment to liven up dishes such as tacos, salads, roasted vegetables, grilled meats, or sandwiches. They provide easy-to-make acidity and crunch without lengthy fermentation or canning.
Quick Pickled Red Onions can be stored in an airtight container in the refrigerator for up to three weeks, allowing for quick grab-and-use convenience. Stir or shake the jar gently before serving to redistribute the brine.
Ingredients
- 1 red onion large
- 3/4 cup apple cider vinegar
- 1/2 cup water hot
- 1 to 2 tablespoons granulated sugar can use honey or pure maple syrup
- 1 teaspoon kosher salt
Instructions
- To slice the onion, cut it in half to create half-moons. Use a very sharp knife or mandoline to create uniform, thin slices. You want the slices to be about 1/8-inch thick.
- In a medium jar or bowl, combine the vinegar, warm water, sugar, and salt. Stir until sugar and salt dissolve.
- Add the red onion slices and stir, making sure the onion is covered. Let sit for 30 minutes at room temperature.
- Serve immediately or store in the refrigerator in a sealed jar or container for up to 3 weeks.
Notes
- Store the pickled red onions in a sealed jar or airtight container in the refrigerator for up to three weeks to keep them fresh and tangy.
- Use a very sharp knife or a mandoline to achieve thin, uniform 1/8-inch slices for consistent texture and easy pickling.
- The longer the onions sit in the brine, the more mellow and flavorful they become, but they also retain crunch if not left too long.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Saturated Fat | 6g | 30% |
| Sodium | 292mg | 12% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
