Quick Pickled Red Onions
Bright, crisp, and tangy, these quick pickled red onions come together in minutes and add balance to rich foods like tacos, sandwiches, grilled meats, and bowls. This is a fast refrigerator pickle - no canning required.
Servings: 16
Calories: 15kcal
Equipment
- Chefs Knife
- Cutting Board
- Medium saucepan
- Heatproof Jar or Container (500 mL+)
- Tongs or Spoon
Ingredients
- 10 oz Large Red Onion Thinly Sliced
- 1 cup White Vinegar
- 1 cup Water
- 1 tbsp Granulated Sugar
- 2 tsp Kosher Salt
Optional Flavour Add-Ins - Choose One or Combine
- 1 tsp Whole Black Peppercorns
- 1 Garlic Clove Lightly Crushed
- 1 Bay Leaf
- 1 tsp Mustard Seeds
- Small Pinch Red Chili Flakes
Instructions
- Slice the Onions: Peel the Red Onion and slice thinly from pole to pole for classic texture. Separate the layers and place them into a clean heatproof jar.
- Make the Brine: In a saucepan, combine White Vinegar, Water, Granulated Sugar, and Kosher Salt. Peel the Red Onion and slice thinly from pole to pole for classic texture. Separate the layers and place them into a clean heatproof jar.
- Pour & Steep: Carefully pour the hot brine over the onions until fully submerged. Add any optional flavourings if using.
- Rest & Soften: Let sit at room temperature for at least 20 minutes. The onions will turn bright pink and begin to tenderize.
- Chill: Cover and refrigerate once cooled. Flavour improves after 1 hour.
Nutrition
Serving: 2tbsp | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.05g | Sodium: 293mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
