Pickled Red Onions

5 from 1 vote

Make your own Pickled Red Onions in minutes! They’re a fun way to add a pop of color and an irresistible tangy crunch to sandwiches, tacos, burgers, salads, and more.

Prep Time10

Cook Time5

Resting Time30

Total Time45

Course: Condiment

Cuisine: American

Servings:

Calories: 19kcal

Author: Valerie Brunmeier

Ingredients

1 medium red onion very thinly sliced (see instructions below)
¾ cup apple cider vinegar
¼ cup water
1½ tablespoons granulated sugar
1 teaspoon kosher salt

Instructions

Trim the ends from the red onion and cut it in half from root to tip. Peel away the outer skin, then place the onion halves cut-side down on a cutting board. Thinly slice the onion into half-moon slices. A mandolin works well for very thin, even slices, but a sharp knife works just fine.
Place the sliced onion in a pint-size mason jar or similar heatproof container, gently packing the onions down so they reach near the top of the jar (if you have extra onions, use them for another purpose).
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
Pour the hot pickling liquid over the onions. At first, the brine may not completely cover the onions, but they will soften and settle quickly. After a few minutes, press the onions down with a fork so they are mostly submerged in the brine.
Let the onions stand at room temperature for about 30 minutes before using. The onions will soften and turn bright pink as they sit. After they have cooled slightly, transfer the jar to the refrigerator.
Store in an airtight container in the refrigerator for up to 2 weeks. Make sure the onions stay fully submerged in the pickling liquid for best flavor and storage.

Notes

Yield: 1 pint (about 1½ to 2 cups).

Storage: Keep the onions in an airtight container in the refrigerator for up to 2 weeks, making sure they stay mostly submerged in the pickling liquid for the best flavor.

Nutrition