Quick Pickled Red Onions
In short: Thin red onion slices in a sweet and sour brine turn bright pink and crisp-tender in 30 minutes. Good on burgers, tacos, salads and grain bowls. It takes about 10 min in total and makes 10 servings.
- Prep
- 10 min
- Cook
- 0 min
- Resting
- 30 min
- Total
- 10 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 25 kcal
Quick pickled red onions take five minutes of work and turn from sharp and raw to tangy, lightly sweet and brilliant pink. The slices sit in a hot vinegar brine for half an hour, then keep in the fridge for weeks. They lift sandwiches, burgers, tacos, avocado toast, grain bowls, salads, roast meats and cheese boards. Slice the onions as thinly as you can, since the brine softens thin slices quickly.
Instructions
- Peel the onions and halve them from root to tip. Slice them as thinly as possible, about 2 to 3 mm (1/8 inch) thick, with a sharp knife or a mandoline.
- Pack the onion slices into a clean 750 ml (1 1/2 pint) jar, pressing them down gently. Add the peppercorns, bay leaf and garlic.
- In a measuring jug, stir the vinegar, hot water, sugar and salt until the sugar and salt have dissolved completely.
- Pour the brine over the onions until they are just covered. Press the onions under the liquid with a spoon, adding a splash of vinegar or water if needed.
- Leave the jar uncovered at room temperature for 30 minutes, until the onions turn bright pink and have cooled. Close the lid and move the jar to the fridge.
- Eat after 30 minutes, though the flavor is better after a few hours. Keep refrigerated and use within 3 weeks.
Tips
- For milder onions, soak the slices in cold water for 5 minutes before pickling, then drain. For more spice, add a few slices of fresh chili or 1/2 teaspoon of chili flakes.
- Use the leftover pink brine in a salad dressing, or for a quick second batch of sliced radishes or cucumbers.
Questions and answers
How long do quick pickled red onions last?
They keep for up to 3 weeks in the fridge in a closed jar. They soften and fade slowly, but stay good to eat.
Why did my pickled onions not turn pink?
Check that the onions are fully covered by the vinegar brine, because the acid sets the pink color. Very old onions with little pigment turn a paler shade.
Can I use a different vinegar for pickled onions?
Yes. White wine, rice or distilled white vinegar all work. Apple cider vinegar adds a fruity note, but balsamic vinegar turns the onions dark, so it is not a good choice.
How long does it take to make Quick Pickled Red Onions?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Quick Pickled Red Onions?
About 25 kcal per serving, with 0 g of protein, 6 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 25 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 6 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
