These Quick Pickled Red Onions are a fantastic addition to tacos, omelets, sandwiches, and anything that needs a blast of flavor and crunch.
Pickled Red Onions are an easy to prepare condiment that only takes a few minutes to make.
If you love tangy pickled veggies you have to try this quick pickled onion recipe ASAP!
How to Make Pickled Red Onions
Quick Pickled Red Onions are easy to make but there are a few tips to make them even better.
To me, one of the most important steps is making sure to slice the red onions as thin as possible.
I cut the red onion in half and then into quarters so that you can cut half-moon slices.
Using a Japanese Mandolin is the best method to make sure that the red onions are sliced thin and even.
When using a Japanese mandolin be careful as they can be dangerous and be sure to use the guard.
When you get close to the end of the onion stop and dice the ends to use in soups and omelets.
Ingredient List and Preparation Instructions
Ingredients
- 2 Red Onions Medium to large (about 3 cups sliced)
- 1.5 cup White Vinegar
- 1.5 cup Water
- 1 tbsp Mustard Seeds
- 1 tbsp Whole Peppercorns
- 2 tsp Celery Seeds
- 3 tbsp Kosher Salt
- ¼ cup Sugar
Instructions
- Place thinly sliced red onions into a mason jar or container tightly.
- In a saucepan combine, salt, sugar, celery seed,peppercorns, mustard seeds, water, and vinegar
- Bring pickling liquid to a boil stiring occastionally, once liquid boils for 1 minute remove from heat then pour over red onions.
- let the liquid cool for about 5 minutes then seal with lid and refridgerate for a minimum of 2-3 hours before serving
Quick Pickled Red Onions Tips and Variations
Storage: Quick Pickled Red Onions will last up to a month in the fridge. Store in either a 1-quart mason jar or a plastic quart container
Vinegar: for this recipe, I like white vinegar. It’s clean and simple. that said you could also use apple cider vinegar, rice wine vinegar, red wine vinegar, or sherry vinegar. I don’t recommend balsamic vinegar for this recipe
Ingredients: If you don’t have the mustard seeds, celery seeds, or peppercorns you could still make this recipe with just salt, sugar, water, and vinegar. I like the addition of the seeds and peppercorns to add depth of flavor but they are not dealbreaker ingredients
Flavorful Additions: Feel free to add whole garlic cloves, fresh dill, thyme, or any herbs you enjoy. Sliced jalapeños are another great addition. Play with the recipe and make it your own.
Low Carb: If you are trying to minimize sugar you can substitute the sugar for Allulose which is calorie and sugar-free.
Frequently Asked Questions
Sure this recipe will work with any type of onions you prefer. You can use shallots, yellow, white, and cipollini. I don’t recommend using leeks, chives, or scallions
You can slice up a fresh jalapeño and add to the container along with the red onions. You may also add some crushed red chili flakes to the pickling liquid to the pickling liquid for added heat.
If the liquid is less than a week old you can reuse the pickling liquid once. Otherwise I would start fresh. The pickling liquid can be used in salad dressing or coleslaw dressing as well.
Yes, because we are not boiling the jar and the onions have moisture this recipe is not shelf-stable.
Pickled Red Onions are great as a condiment with bbq pork, smoked chicken and beef brisket. They are also great on top of tacos and most Mexican dishes as well as my grilled chicken salad and casseroles.
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Quick Pickled Red Onions
Equipment
- 1 quart Mason Jar or Plastic Quart Container
Ingredients
- 2 Red Onions Medium to large (about 3 cups sliced)
- 1.5 cup White Vinegar
- 1.5 cup Water
- 1 tbsp Mustard Seeds
- 1 tbsp Whole Peppercorns
- 2 tsp Celery Seeds
- 3 tbsp Kosher Salt
- ¼ cup Sugar
Instructions
- Place thinly sliced red onions into a mason jar or container tightly.
- In a saucepan combine, salt, sugar, celery seed,peppercorns, mustard seeds, water, and vinegar
- Bring pickling liquid to a boil stiring occastionally, once liquid boils for 1 minute remove from heat then pour over red onions.
- let the liquid cool for about 5 minutes then seal with lid and refridgerate for a minimum of 2-3 hours before serving
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