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Pickled onions in a glass jar
Quick and easy homemade pickled onions

Quick Pickled Red Onions

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
This kitchen magic trick instantly upgrades any sandwich or taco. The hot vinegar brine softens the raw onion's cell walls, eliminates the harsh sulfurous bite, and transforms them into a crunchy, sweet-and-sour, neon-pink condiment. No long fermentation needed—this is a classic 'quick pickle'.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 40 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Clean Mason Jar
  • Small Saucepan

Instructions

1 ✓

Peel the onions and slice them into very thin rings or half-moons.

Tip: The thinner you slice them, the faster they will pickle.
2 ✓

Stuff the onions into the jar, layering with garlic, peppercorns, bay leaves, and red pepper flakes.

Tip: Pack them in firmly but don't crush them.
3 ✓

In a saucepan, bring the vinegar, water, salt, and sugar to a simmer until dissolved.

Tip: The hot liquid slightly 'cooks' the onions, removing the raw onion bite.
4 ✓

Pour the hot brine over the onions until fully covered. Let cool at room temperature.

Tip: As they cool, the onions will turn a beautiful bright pink color due to the pH change.
5 ✓

Once cool, cover and refrigerate. They are ready to eat in 1 hour but are best the next day.

Tip: Perfect for burgers, tacos, salads, and avocado toast.

Recipe FAQ

How long do they last?
About 2 weeks in the refrigerator. Since these aren't canned in a water bath, they aren't shelf-stable like grandma's pickles.

Ingredients

  • 1 lb Red Onions
  • 1 cup Apple Cider Vinegar (or White Vinegar)
  • 1 cup Water
  • 1 tbsp Kosher Salt
  • 1/4 cup Sugar
  • 2 cloves Garlic
  • 1 tsp Whole Black Peppercorns
  • 2 db Bay Leaves
  • 1 tsp Red Pepper Flakes