Quick & Easy Pickled Red Onions: The Secret Ingredient You Need
This Pickled Red Onion Recipe is unbelievably simple to create. Just thinly slice some red onions, toss them in a jar with a few pantry staples, give it a good shake, and let it sit. In minutes, you’ll have a vibrant and tangy topping ready to transform any meal.
The 5-Minute Topping I Put on Everything!
I’m completely obsessed with pickled red onions. They find their way onto almost everything I eat, which is why I practically *always* have a jar stashed in my fridge. And when that jar is empty? That’s a full-blown meal prep emergency!
Seriously, these take just minutes to make, yet they somehow make every single meal feel more special. My meal prep philosophy has never been about elaborate dishes. I focus on a few key components that I can mix and match all week. Think perfectly cooked brown rice, delicious roasted sweet potatoes, whatever flavorful sauce I’m currently loving… and, of course, a fresh batch of these vibrant pickled red onions.
The best part is how ridiculously easy they are to make. Everything goes straight into a jar, you give it a quick shake, and into the fridge they go. It’s a low-effort, high-reward recipe, and honestly, they are a fridge staple that I simply refuse to live without.
How to Pick the Perfect Red Onion
Choosing the right red onion is key for the best pickled results. Here are a few simple tips to keep in mind:
- Look for firm onions that don’t have any soft spots or blemishes. These are signs of freshness.
- Choose onions with shiny, smooth skin. Avoid any that look wet or moldy.
- Pick onions that feel heavy for their size. This indicates that they are dense and fresh.
- Avoid onions with a strong or unpleasant smell. This is especially important if you want your pickled onions to last longer.
Quick Tip
Because we’re making a quick pickle, you don’t need to sterilize the jars. These onions will be eaten too quickly for that to be a concern!
The Simple Ingredients You’ll Need
This recipe relies on just a handful of ingredients that you probably already have in your pantry. Here’s a quick rundown:
| Ingredient | Swaps or Tips |
|---|---|
| Red onion | Slice as thinly as possible for the best texture. A mandoline slicer works wonders! |
| Red wine vinegar | If you don’t have red wine vinegar, white vinegar or apple cider vinegar both work well as substitutes. |
| Water | Use more water for a milder, less intense flavor. |
| Salt | Fine salt dissolves the fastest, ensuring even flavor distribution. |
| Sugar | Start with a small amount of sugar and adjust to your taste preference. |
Endless Ways to Use Pickled Red Onions
These pickled red onions are incredibly versatile. Here are just a few ideas to get you started:
- Tacos: Pile them high on your favorite tacos! Try them on these Crockpot BBQ Ranch Chicken Tacos for a burst of flavor.
- Salads: They’re a perfect addition to salads like this vibrant Mexican salad, tuna salad, or zesty Chipotle chicken salad.
- Sandwiches: They add a delicious tang to sandwiches, especially this turkey bacon avocado sandwich.
- Burgers: Elevate your burgers with a pop of color and flavor.
- Bowls: Stir them into grain bowls, nourishing Buddha bowls, or my favorite buffalo chicken bowl for a tangy and fresh twist.
Variations
Get creative! Customize your pickled red onions by adding spices like peppercorns, a clove of garlic, or fresh herbs like thyme or dill for an extra layer of flavor.
Storage
This quick pickled red onions recipe will stay fresh for 1 to 2 weeks in the refrigerator, when stored in an airtight container. Be sure to keep them refrigerated for optimal flavor and preservation.
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Pickled Red Onions Recipe
Ingredients:
- 1 cup red onion, very thinly sliced
- 2 tablespoons red wine vinegar (or white vinegar, or apple cider vinegar)
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 1/2 to 2 teaspoons granulated sugar (add to preference)
Instructions:
- Trim the ends off the onion, slice it in half, and remove the outer layer.
- Using a mandoline slicer set to a very thin setting, thinly slice the onion. (If you don’t have a slicer, use a sharp knife to slice as thin as possible.)
- Place the sliced onions in a jar along with the vinegar, water, salt, and sugar.
- Secure the jar’s lid and shake well to mix the ingredients. Let the onions marinate in the fridge for at least 20 minutes before using. The longer they sit, the more flavorful they become!
- Use the pickled onions as desired. Store leftovers in the fridge for up to 2 weeks.
Recipe Notes:
Serving Suggestions:
- Add to tacos, salads, sandwiches, burgers, and bowls.
- Use as a topping for grilled meats or vegetables.
- Serve as a side dish with cheese and crackers.
Variations:
- Add a pinch of red pepper flakes for a little heat.
- Include a clove of garlic for added flavor.
- Add a sprig of fresh thyme or dill for an herbal note.
Storage:
Store leftover pickled onions in an airtight container in the refrigerator for up to 2 weeks.