Quick Pickled Red Onion Recipe: Pickle in Minutes!

Meet your new favorite condiment! Tart, sweet, and just plain delish, my Quick Pickled Red Onions are an easy way to jazz up salads, sandwiches, bowls, and more. This quick recipe makes a whole jar of pickled red onions in only minutes!

Quick Pickled Red Onion Recipe – Take Dishes From Boring To Bold In Minutes!

Move over, ketchup! Pickled red onions have become the new favorite condiment here at Casa Bostwick.

A few months back, I found a red onion I didn’t have a use for in the vegetable crisper. Rather than let it go to waste, I mixed up a quick brine and pickled them. And I’m so glad I did!

Since then, our fridge has never been without a jar of pickled red onion. Well, unless we’ve just finished the old jar. With so many great ways to use them, we do end up running out pretty often.

The sweet and sharp taste and slightly crunchy texture of pickled red onions are an easy way to jazz up the flavor of almost any salad, sandwich, or bowl. They’re terrific chopped and sprinkled on top of tacos or a bowl of chili, or served alongside just about any meat, poultry, or fish.

At this point, I think the only dish I haven’t added pickled onions to is my morning oatmeal. However, I do find they’re great in omelets, and even stirred into scrambled eggs. So, yes. We go through a lot of them around here, probably a jar a week.

But that’s no problem. Thanks to this quick pickled red onion recipe, I can have a new jar ready in just minutes.

Quick Pickled Onion Recipe – What You’ll Need

The ingredient list is pretty simple. Chances are good that you’ve already got everything you need on hand, including…

Red OnionWhite Vinegar – (You can substitute apple cider vinegar if you’d like. If someone in your family is allergic to corn, you should because most white vinegar is distilled from corn.)SugarWaterKosher SaltPeppercorns – (Not required but I like to add a few. It gives the brine an extra kick.)

You’ll also need a jar with a lid. You might need two depending on the size of the onion or the jar. I use my glass canning jars to store my pickled onions. But as long as it’s got a lid, any type of leftover jar will do. Just wash the jar or run it through the dishwasher before you use it.

Making Quick Pickled Red Onions – A Very Easy Recipe

This quick pickled red onion recipe really couldn’t be easier. In fact, it’s so easy that I almost hesitate to call it a recipe. However, it’s one of those things you might not make to make unless somebody explained how to do it.

That’s what I’m here for, so let’s get to it!

First, you’re going to thoroughly wash and dry your lidded jars. Then, you’ll peel the onion and cut it into slices no more than ¼ inch thick.

I like to use my V-Slicer for these kinds of jobs. It quickly gives me uniformly sized slices, and the safety holder means there’s no chance of slicing my fingers instead of the onion. Of course, a regular knife will work too. But I’ve had my V-slicer for twenty years and I use it almost every week. It’s definitely a handy tool to have around.

Next, you’ll put the sliced onions into the clean jars. If you like, you can sprinkle a few peppercorns on top. Don’t be afraid to pack the onions fairly tightly into the jars, but leave about an inch of room at the top.

Then you’ll heat the vinegar, water, sugar, and salt in a heavy-bottomed pot on the stove. You don’t need to boil the brine, just heat it enough so the sugar and salt have completely dissolved and the liquid is clear. Finally, pour the brine into the jar until the liquid just covers the onions. Put the lid on the jar.

That’s really all there is to it!

It’s a good idea to let the onions sit in the brine overnight before using, so they soak up more flavor. But I’ve been known to use them within an hour or two if I’m in a rush.

Pickled red onions can be stored in the refrigerator with the lid on for up to four weeks. If your family likes them as much as we do, I really doubt they’ll last that long, but…it’s good information to have.

Print Quick Pickled Red Onion Recipe: Pickle in Minutes!

Author: Marie Bostwick Yield: 1 jar [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1 large red onion1 cup white vinegar (can sub apple cider vinegar)1 cup water3 T granulated sugar2 tsp Kosher salt (can reduce by half if sodium is an issue for you)*A few whole peppercorns – optional Cook Mode Prevent your screen from going dark Instructions Thoroughly wash and dry glass jar(s) and lids.Peel the onion and cut into slices no more than ¼ inch thick. (Can cut onion rings in half if desired.) Pack clean jars with onions, filling jars to about an inch from the rim. Sprinkle a few peppercorns on top if using.Place vinegar and water in a heavy bottomed pot on stove over medium heat. Add sugar and water to liquid. Heat, stirring continually, until sugar and salt have dissolved and water is completely clear, making a brine. Do not allow the brine to boil.Immediately pour the warm brine over the prepared onions, until the liquid just covers the top of the onions. Place lids on filled jars.Store lidded jars of pickled red in the refrigerator for up to four weeks. (Discard if the brine turns cloudy.) Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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