Quick Pickled Red Onions
Quick pickled red onions are a tangy, crisp condiment made by pouring hot brine over sliced onions and cooling to room temperature. This batch recipe yields enough for weeks of tacos, sandwiches, and salads.
Quick pickled red onions are a tangy, crisp condiment made by pouring hot brine over sliced onions and cooling to room temperature. This batch recipe yields enough for weeks of tacos, sandwiches, and salads.
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Pack thinly sliced red onions into two large, clean glass jars.
In a large pot, combine water, white vinegar, salt, whole peppercorns, and sugar.
Place the pot on the stove over high heat and bring the mixture to a boil, ensuring the salt and sugar are dissolved.
Carefully pour the hot pickling brine over the onions in the jars, filling them completely.
Let the jars cool to room temperature before sealing and storing in the refrigerator.
Written automatically by CookOS, not by the creator.
Store sealed jars in the refrigerator for up to 4 weeks; flavor deepens after 24 hours. Once opened, keep refrigerated and use within 3 weeks.
two large glass jars · large pot · sharp knife or mandoline (for slicing onions)
Written automatically by CookOS, not by the creator.
Stored in the refrigerator in sealed jars, they keep for 3–4 weeks, developing deeper flavor over time.
Vinegar and salt are preservatives; reducing them significantly shortens shelf life. The brine ratio in this recipe is balanced for both flavor and safety.
Yes, because they are not cooked, only softened by the hot brine. They maintain a bite and firm texture throughout storage.
Yellow or white onions work, but red onions have a milder flavor and attractive color. Purple/red varieties are ideal for this recipe.
They are edible once cooled to room temperature (1–2 hours), but flavor deepens after 24 hours.
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