Yes, quick pickled red onions are delicious, but before we get into that, can we talk about that pink? It’s stunning and it makes me want to put these on everything. But if the colour doesn’t convince you, the taste absolutely will. Quick pickled red onions have a sweet tang, the onions are softened a bit, but they still have a tender crunch, and they are absolutely amazing on everything. I guarantee you’ll fall in love with them and find endless ways to use them.
Why You’ll Love This Quick Pickled Red Onions Recipe
The best way to use extra onions. You know how sometimes you need one onion and you have to buy a whole bag? Then you have to figure out how to use a whole bag of onions? Quick pickled onions, friends. THIS is the solution. A bright pop of flavour. Like pickled radishes and pickled cabbage, these pickled red onions add some zing and texture to any dish. The vinegar mellows some of the pungency of the onion, but adds a fabulous tanginess. So easy to make. You don’t need to know how to can to make quick pickled onions! Nor do you need all that canning equipment. Just a jar and a saucepan will do.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Red onions – You can slice these thick or thin, or dice them, depending on how you plan on using your quick pickled red onions. Apple cider vinegar – White vinegar also works, but I prefer the flavour of apple cider vinegar. Filtered water Sea salt Sugar – You can use coconut, cane, or brown sugar for this recipe. Lime slices – Adding lime slices infuses the onions with a little more zippy flavour and they also get pickled in the brine, so you’ll have pickled lime slices. And yes, you can eat them!
How to Make Quick Pickled Red Onions
Make the brine. Boil the vinegar, water, sea salt, and sugar for 2 minutes. Add the onions. Boil the onions in the brine for a minute. Transfer to a jar. Remove from heat and let the onions and brine cool for 1 minute. Pour the mixture into a jar and add the lime. Cool. Allow the pickled red onions to cool to room temperature, then refrigerate.
Tips and Variations
Let them sit for a day or two before eating. I know it’s hard to wait, but trust me, it’s worth it! After a little time in the fridge, the flavours really meld. Use a mandoline. If you have one, use a mandoline slicer to slice your onions evenly and quickly. Add some spices or adjust the seasonings. You can use a wide variety of seasonings in this recipe. Try adding mustard seeds, fennel seeds, peppercorns, more sugar, red pepper flakes, or a pickling spice blend. Make them spicy. For spicy quick pickled red onions, add a sliced jalapeño (with the seeds) or another hot pepper. Pickled jalapeños are fantastic on tacos! Try another veggie. You can use this brine to pickle any vegetable, or you can replace half the onions with a different veggie. Green beans, cauliflower, and carrots are all great options for pickling. Add fresh herbs. Tuck sprigs of fresh cilantro, parsley, or dill in with the onions to infuse them with flavour.
My Favourite Ways to Use Quick Pickled Red Onions
Burgers. Try them on quinoa burgers or grillable veggie burgers. Sandwiches. Like this chopped cheese sandwich! Tacos. I love pickled red onions on BBQ chickpea tacos. Tex-Mex dishes. They’ll add some tangy flavour to these vegan burrito bowls and vegan enchiladas. Salads. Diced pickled onions perk up this loaded potato salad.
How to Store
Store quick pickled red onions in an airtight jar in the refrigerator. They will last for up to 2 weeks, and the flavour will continue to develop over time.
More Recipes For Onion Lovers
How to Caramelize Onions Pear Brie & Caramelised Onions Quesadillas Maple Roasted Brussels Sprouts, Onions and Apples Baked Onion Rings Goat Cheese Pizza with Caramelised Onions and Apples
Enjoy friends! If you make this quick pickled onion recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
