All you need is a mason jar to whip up quick pickled red onions, and they’re ready in 30 minutes!
They’re great on everything, from tacos to carnitas. Toss a few onto pulled pork sandwiches, burgers, or grilled cheese. The possibilities are endless.
Why We Love Them
The quick pickling removes the harsh bite you get from raw red onions, sweetens them, and makes them perfect with everything! They add the perfect, light, acidic crunch to any recipe you are whipping up.
This quick pickled red onion recipe doesn’t require the stove, or heating the vinegar mixture first, making quick work of the pickling process.
These babies can be made in advance and stored in the fridge until you’re ready to use them.
We love walking by the fridge and grabbing a few red onions to munch on as we go. They’re super fresh and flavorful.
How To Quick Pickle Red Onions
To quick pickle red onions:
- Use a mandolin or sharp knife to evenly cut the red onions into thin slices.
- Add them to a mason jar with salt, sugar, apple cider vinegar, and dill weed. Shake well.
- Let sit for a minimum of 30 minutes before using, and store for up to 3 weeks in the fridge.
Tips and Substitutions
- White vinegar is too harsh for quick pickled red onions. If you don’t have apple cider vinegar, you can use white wine vinegar, or champagne vinegar.
- Some of our favorite spice additions include pink peppercorns, garlic powder (or smashed garlic cloves), and a bay leaf. Remember to shake the jar well if you’re adding any additional spices to the mix.
- We like to slice the onion in half before using a mandolin to finish the job. This creates half rings. If desired, you can leave the red onion whole, and create full rings.
- If you don’t have an hour to wait for the pickling process, microwave the vinegar, salt, sugar, and dill weed for 1 ½ minutes before pouring over the red onions in the mason jar.
Storing Quick Pickled Red Onions
Store quick pickled red onions in the fridge in a glass or ceramic jar or container. Metal and plastic react with the vinegar over time.
Over the course of the 3 week lifespan of quick pickled red onions, you’ll notice the color change from red and white, to a beautiful uniform bright pink color.
Quick pickled red onions also sweeten and lighten more as time goes on, so expect less bite, and more pickled flavor as they age.
More Kitchen Staples
Quick Pickled Red Onions
- 1 red onion thinly sliced
- 3/4 cup apple cider vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dried dill weed
- Peel red onion, slice in half. Using a sharp knife or mandolin, thinly slice into even slices.
- Add all ingredients to a mason jar. Place lid on, and shake until salt and sugar have dissolved. Allow to sit for 30 minutes before serving.
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