Quick Pickled Red Onions

Make quick pickled red onions in minutes with vinegar, sugar, and salt. A bright, tangy topping for tacos, salads, sandwiches, burgers, and more.

Quick pickled red onions are a fast, colorful condiment that adds crunch, acidity, and a lightly sweet flavor to everyday meals. This simple recipe uses a hot brine to soften raw red onion slices just enough while keeping their crisp bite. In about 15 minutes, you will have a versatile topping ready for tacos, grain bowls, salads, sandwiches, burgers, grilled meats, and roasted vegetables. The flavor improves as they rest, but they are already delicious soon after cooling.

Ingredients

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon fine salt
• 1 garlic clove, lightly crushed
• 1 teaspoon black peppercorns
• 1 bay leaf

Instructions

1. Place the sliced red onion in a clean heatproof jar or bowl.
2. In a small saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf.
3. Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve completely.
4. Pour the hot brine over the onions, making sure they are fully submerged.
5. Let cool to room temperature, then cover and refrigerate for at least 30 minutes before serving.
6. Use within 2 to 3 weeks, keeping the onions refrigerated and always submerged in the brine.