Quick Pickled Red Onions
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
8
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Calories
22 kcal
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Course
Condiments
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Cuisine
American
Quick Pickled Red Onions
Description
This recipe starts by slicing a red onion thinly, ideally with a mandoline for uniform 3mm slices. A hot pickling liquid made from white vinegar, water, sugar or grenadine syrup, and salt is poured over the onions in a jar. The mixture cools to room temperature before refrigeration, allowing the pickling to develop over several hours.
Grenadine contributes both color and a mild fruity sweetness, creating a vibrant pink pickle. Using sugar instead makes the onions less bright but similarly sweet. The onions remain crisp and tangy with a subtle sweetness once pickled.
They can be served after a few hours of refrigeration, maintain their best texture in the first days, and keep for up to two weeks. Pickled red onions add sharpness and color to sandwiches, salads, and tacos.
A 16 oz wide-mouth mason jar fits the quantities well, but adjustments can be made for smaller containers. This recipe is designed for refrigeration and quick use and is not intended for long-term canning.
Ingredients
- 1 medium red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons grenadine syrup see note, or white sugar
- 1 teaspoon salt
Instructions
- Peel and then slice the onion thinly. I prefer using my mandoline for this and set it to a 3mm thickness (1/8"). Add the onion slices to a mason jar.
- Add the vinegar, water, grenadine (or sugar) and salt to a small saucepan. Bring it to a boil and stir until it's a smooth mixture. Let it cool for a few minutes.
- Carefully pour the vinegar mixture into the jar. Give it a stir. Leave it to cool to room temperature, and then put the lid on and refrigerate. They will be ready to eat after they've cooled, but I do prefer to let them sit in the fridge for at least a few hours first prior to serving. I like the taste/texture of these within the first few days, but they'll keep in the fridge for a couple weeks.
Notes
- Using grenadine brightens the color and adds mild sweetness; substitute white sugar for a less vibrant look.
- Adjust sweetness by varying grenadine or sugar quantity to taste.
- Use a 16 oz wide-mouth mason jar for best fit; smaller jars might require ingredient adjustments.
- The pickled onions should be refrigerated and enjoyed within two weeks for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.2g | 0% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 294mg | 12% |
| Potassium | 22mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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