Description

Tangy, vibrant, and ready in under an hour, this easy pickled red onion recipe adds zesty flavor and bright color to tacos, salads, and sandwiches—perfect for quick meal upgrades.

Ingredients

Scale

1 large red onion, thinly sliced
1 cup white vinegar (or apple cider vinegar)
1 cup water
1 tablespoon sugar
2 teaspoons kosher salt

Instructions

Peel and thinly slice the red onion into half-moons. Place slices into a 1-pint mason jar.
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until dissolved.
Remove from heat and let brine rest for 5 minutes. Pour hot liquid over the onions, ensuring they are fully submerged.
Cool at room temperature for about 30 minutes, then refrigerate.
Let sit for at least 1 hour before serving; flavors peak after 24 hours.

Notes

For a fruity variation, use apple cider vinegar instead of white vinegar. Add sliced jalapeños or garlic cloves for extra flavor. Store refrigerated for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Quick Pickling
Cuisine: Global

Nutrition

Serving Size: ¼ cup
Calories: 15
Sugar: 3g
Sodium: 290mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg

Keywords: pickled red onion, quick pickled onions, tangy topping, easy pickling recipe, homemade condiment