Quick Pickled Red Onions
These quick pickled red onions are sharp, lightly sweet, and ready in minutes. I like keeping a jar in the fridge to add brightness to tacos, salads, sandwiches, and simple meals.
Ingredients
- 2 red onions thinly sliced
- 240 ml water
- 240 ml white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Thinly slice 2 red onions and place them in a clean jar.
- Add 1 cup (240 ml) white vinegar and 1 cup (240 ml) water to the jar, making sure the onions are mostly covered.
- Pour everything into a saucepan, then add 1 tablespoon sugar and 1 teaspoon salt.
- Warm over medium heat for about 2 minutes, stirring until the sugar and salt are fully dissolved. Do not let it boil.
- Carefully pour the warm onions and brine back into the jar, pressing the onions down so they are completely submerged.
- Cover and let sit for at least 30 minutes before serving, or refrigerate for a stronger flavor.
Notes
Slice Thin for Even Pickling: I like slicing the onions thin so they soften quickly and absorb the brine evenly.
Keep the Heat Gentle: I only warm the mixture enough to dissolve the sugar and salt so the onions stay crisp.
Make Sure They’re Submerged: I always press the onions down so every slice sits under the liquid.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 296mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg