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–+ servings

Pickled Red Onions

Quick pickled red onions add a tangy bite to tacos, burgers, and more. Easy to make, customizable, and about 10 minutes of hands-on prep.
A glass jar filled with pickled red onions and pink peppercorns sits open on a white surface. A fork rests inside the jar. A floral napkin, a white plate with food, and a small bowl of peppercorns are nearby.
Prep Time 10 minutes
Cook Time 0 minutes
Inactive time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings

Ingredients

  • 1 large red onion peeled and thinly sliced
  • 12 pink or black peppercorns
  • 1 cup white vinegar (or apple cider vinegar)
  • 1 cup hot water
  • 1½ tablespoons sugar
  • 1½ teaspoons kosher salt

Optional Add-Ins:

  • 1 clove garlic thinly sliced
  • 1 bay leaf
  • 1 pinch red pepper flakes
  • 1 sprig thyme
  • ½ teaspoon mustard seeds

Instructions

  • Slice the red onion(s) thinly.
    1 large red onion
  • Add the peppercorns to the bottom of a clean glass jar. Tightly pack the onion slices into the jar. (If using any of the optional add-ins, place them in the jar with the peppercorns before adding the onion slices.)
    12 pink or black peppercorns
  • In a bowl or measuring cup, stir together the vinegar, hot water, sugar, and salt. Stir until dissolved.
    1 cup white vinegar, 1 cup hot water, 1½ tablespoons sugar, 1½ teaspoons kosher salt
  • Pour the vinegar mixture over the onions, making sure they’re all covered. Use the back of a spoon to press them down if they float.
  • Leave the jar uncovered at room temperature for about 30 minutes to allow the mixture to cool down.
  • Add a tight-fitting lid and store the jar in the refrigerator.
  • Onions are ready to enjoy after a few hours, but are even better after sitting for a day.

Notes

  • Slice the onion thinly and evenly so everything pickles at the same rate. A mandoline works well if you have one.
  • Press the slices down firmly in the jar. They shrink significantly. Place any optional add-ins in the jar with the peppercorns before the onions.
  • Use hot water for onions that are tender and quick to pickle. For more crunch, use room-temperature water, stir until the sugar and salt dissolve.
  • Apple cider vinegar works in place of white vinegar for a softer, fruitier flavor. For a sweeter brine, increase the sugar to 2½ tablespoons.
  • Red onions give you the signature pink color. Other onions are great pickled, they just won't produce the same color.
  • Let the jar sit uncovered at room temperature for about 30 minutes, then add a tight-fitting lid and refrigerate.
  • The onions are ready to eat after about 2 hours, but the flavor is best after at least 8 hours.
  • Store in a sealed glass jar in the refrigerator for 2 to 3 weeks, and serve with a clean utensil.
  • These are refrigerator pickles. They aren’t shelf-stable and haven’t been tested for canning.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 438mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
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