Quick Pickled Red Onions Recipe
User Reviews
4.6
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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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Calories
24 kcal
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Course
Condiments
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Cuisine
American
Quick Pickled Red Onions Recipe
Description
Quick Pickled Red Onions Recipe uses thin slices of red onion combined with a blend of apple cider vinegar and red wine vinegar. The addition of sugar, kosher salt, ground allspice, and red pepper flakes adds both sweetness and a mild spice to the tangy vinegar base, creating a flavorful brine that softens the onion's sharpness.
The method involves bringing the vinegar mixture to a boil to dissolve the sugar and salt before introducing the sliced onions, then letting the mixture cool to room temperature. This cooling and resting stage allows the onions to absorb the pickling liquid, transforming their texture from crisp raw to pleasantly tender while retaining some crunch.
These pickled onions can be refrigerated in a glass jar and used as a versatile topping or side. They pair well with grilled meats, tacos, burgers, or salads, adding a lively contrast of flavor. Allowing them to chill overnight improves their flavor integration but they are usable after a few hours.
The recipe suggests slicing the onions thinly for the best texture and flavor absorption, recommending a mandoline or sharp knife for even cuts. This simple process produces a quick pickle that can be kept refrigerated and enjoyed well beyond the initial make time.
Ingredients
- 1 red onion large
- 1 c. apple cider vinegar
- ½ c. red wine vinegar
- ¼ c. sugar
- 1 tsp. kosher salt
- ⅛ tsp. ground allspice
- pinch red pepper flakes
Instructions
- Slice the top and bottom off the onion and then slice onion in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick using a very sharp knife. I also recommend using a mandoline for slicing the onions, especially if you like super thin or very even slices.
- In a medium saucepan, whisk together apple cider vinegar, red wine vinegar, sugar, and salt. Place over medium-high heat and bring mixture to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes.
- Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally.
- Pour into a glass container (I like to use a large canning jar), cover tightly with a lid, and refrigerate until thoroughly chilled. The pickled flavor will intensify over time, but it's good to go after resting overnight in the refrigerator. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.
Notes
- Use a very sharp knife or mandoline to achieve thin, even onion slices for optimal pickling.
- Let the pickled onions chill overnight in the refrigerator to deepen the flavor.
- Store pickled onions in a sealed glass container and consume within a couple of weeks for best freshness.
- Red pepper flakes provide a mild heat; adjust quantity to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 24kcal | 1% |
| Carbohydrates | 6g | 2% |
| Sodium | 147mg | 6% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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