Easy Quick Pickled Onions Recipe

This pickled red onion recipe is a game-changer for any meal, instantly elevating everything from tacos to salads with a tangy crunch. As a millennial foodie, I love how it transforms simple ingredients into a versatile, flavor-packed condiment that’s both easy to make and trendy to serve!

What I love is how easy and versatile these Quick Pickled Onions are. With just a few simple ingredients—thinly sliced red onion, tangy apple cider vinegar, and a hint of sweetness from granulated sugar—they elevate any dish.

My favorite addition is a bay leaf, which adds depth and makes them irresistible.

Ingredients

Red Onion:
High in antioxidants, it contributes a crunch with a gentle spicy taste.

Apple Cider Vinegar:
Delivers a zesty flavor, fosters digestive health.

Granulated Sugar:
Accentuates acidity with a whisper of sweetness.

Salt:
Vital electrolyte; enriches taste.

Whole Black Peppercorns:
Imparts warmth and gentle spice.

Garlic (optional):
Imparts aromatic intensity and health-promoting properties.

Bay Leaf (optional):
Provides a delicate herbal aroma and facilitates digestion.

Ingredient Quantities

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 1 teaspoon whole black peppercorns
• 1 clove garlic, peeled and smashed (optional)
• 1 bay leaf (optional)

Instructions

1. Start by taking the large red onion and slicing it very thinly, then put the slices in a bowl or jar to hold them until needed.

2. Mix together the apple cider vinegar, water, granulated sugar, and salt in a small saucepan.

3. Set the saucepan on medium heat and stir the mixture until the sugar and salt are completely dissolved.

4. After dissolving, take the saucepan off the heat.

5. If you are using them, add the whole black peppercorns, smashed garlic clove, and bay leaf to the vinegar mixture.

6. Over the sliced onions, pour the hot vinegar mixture, making certain that they are completely under the surface.

7. If necessary, use a spoon to press the onions down, or weigh them down with a small plate or lid.

8. The onions should be allowed to cool to room temperature. After they have cooled, cover the jar or bowl with a lid or plastic wrap.

9. Place the pickled onions in the refrigerator for no less than 1 hour; if you want them to taste even better, leave them in the refrigerator for 24 hours.

10. You can keep the pickled onions in the refrigerator for 2 weeks and use them as a sharp and tasty garnish as you please.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Bowl or jar (to hold sliced onions)
4. Small saucepan
5. Wooden spoon or heat-resistant mixing spoon
6. Measuring cups and spoons
7. Optional: small plate or lid (for weighing down the onions)
8. Lid or plastic wrap (for covering the jar or bowl)
9. Refrigerator

FAQ

• Can I use a different type of vinegar?Indeed, white vinegar or red wine vinegar can be used for a different flavor profile altogether. The flavor isn’t going to change drastically, but it will be different from what the recipe intended. Vinegar has a way of blending with other flavors and allowing them to shine, so no matter what vinegar you use, the result should be delightful.
• How long do the pickled onions need to sit before they’re ready to eat?They are usually ready within 30 minutes, but for optimal flavor, let them rest in the refrigerator for a few hours or overnight.
• How long will these pickled onions keep?An airtight container in the refrigerator is where they can be stored for up to 2 weeks.
• Can I add other spices to the pickling liquid?Certainly! You can add red pepper flakes for heat and mustard seeds for flavor.
• Is the garlic necessary?Adding garlic gives the dish a wonderful depth of flavor, but it is not essential to the recipe. You can leave it out if you don’t like garlic or just want your life to be simpler.
• Can I use white sugar instead of granulated sugar?Certainly, granulated white sugar functions equally as well in this recipe and will not affect the flavor in any meaningful way.
• Do I have to use red onions?Red onions are favored for their sweetness and color, but you can use yellow or white onions when called for. You will get a different flavor and color, but they will not be lesser.

Substitutions and Variations

Red onion: Substitute with white or yellow onions; will impart a different flavor.
Apple cider vinegar: If you don’t have apple cider vinegar, you can use white vinegar, red wine vinegar, or rice vinegar in its place.
Sugar in granule form: Substitute for honey, maple syrup, or agave nectar, all of which are natural, liquid sweeteners.
Salt: You can use sea salt or kosher salt instead of standard table salt.
Whole black peppercorns: Replace with whole coriander seeds for a less pungent flavor.

Pro Tips

1. Slice Evenly Use a mandoline or a sharp knife to ensure the onion slices are uniform in thickness, which helps them pickle evenly and enhances their texture.

2. Customize Flavor Experiment with additional spices like mustard seeds or chili flakes for a spicier or more aromatic profile. These can be added to the vinegar mixture alongside the peppercorns.

3. Quick Pickling Tip If you’re in a hurry, you can expedite the pickling process by letting the prepared onions sit at room temperature for 30 minutes to 1 hour, which allows them to absorb the flavors quickly before refrigeration.

4. Enhance Sweetness For a different flavor profile, consider using honey or maple syrup instead of granulated sugar for a more complex sweetness.

5. Longevity and Freshness Ensure the onions are fully submerged in the vinegar solution when refrigerating to maximize their shelf life and prevent them from drying out. Using a fermentation weight or a jar with a tight seal can help maintain immersion.