Quick Pickled Red Onions
These Quick Pickled Red Onions are bright, tangy, and incredibly easy to make.
With just a handful of ingredients and 5 minutes of prep, you'll have a flavorful topping that instantly upgrades tacos, burgers, sandwiches, grain bowls, salads, and more.
Why You'll Love This Recipe
Ready in minutes
No canning required
Bright pink color
Great for meal prep
Naturally vegan
Lasts for weeks
Ingredients
1 large red onion, thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
2 garlic cloves, smashed (optional)
Instructions
Step 1
Thinly slice the red onion.
Place into a clean glass jar.
Step 2
In a saucepan combine:
vinegar
water
sugar
salt
Heat until dissolved.
Step 3
Pour the hot liquid over the onions.
Ensure onions are fully submerged.
Step 4
Allow to cool completely.
Step 5
Cover and refrigerate.
Ready to enjoy after 30 minutes.
Best flavor develops after several hours.
Ways To Use Pickled Red Onions
Tacos
Perfect for fish, shrimp, and chicken tacos.
Burgers
Adds acidity and crunch.
Sandwiches
Brightens deli sandwiches and wraps.
Salads
Adds color and flavor.
Grain Bowls
Excellent with rice and quinoa bowls.
FAQ
How long do pickled red onions last?
Up to 3 weeks in the refrigerator.
Why do they turn bright pink?
The vinegar reacts with the natural pigments in red onions.
Can I use white onions?
Yes, but red onions create the most vibrant color and flavor.
Nutrition
Per Serving
Calories: 15
Carbohydrates: 3g
Fat: 0g
Protein: 0g