Quick Pickled Red Onions
they're going on everything
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One condiment that’s always available in our fridge is quick pickled red onions. While this is barely a recipe—more of a “throw everything together and then wait 20 minutes” kind of thing—I figure since I’m using them so much, I might as well share how I make them.
They’re super quick to prepare. I literally make them first thing while prepping dinner, and by the time the rest of the food is cooked, I’m using them as a garnish. They’re great to have on hand and brighten up any dish, plus they look really good with that vibrant pink color.
This is a bare-bones recipe, so use it as a base and flavor them with whatever you like. I’ve also included a version below for more traditional Mexican pickled red onions using Mexican oregano on the site. But feel free to add in peppercorns, cinnamon sticks, bay leaves, coriander, cumin, or whatever you prefer.
I like to add these to tacos, eggs, burgers, top a salad, or add them to anything that needs a little color and an acidic bite. They go great on everything. Okay, let’s get pickling!
Ingredients
1 red onion sliced thin
1 C white vinegar rice vinegar, or apple cider vinegar
1/4 C water
2 tsp sugar
1 tsp salt
Instructions
Thinly slice your red onions and add them to a tight fitting jar or air tight container.
Pour over enough white vinegar to cover about 3/4 of the onions.
Fill the rest of the jar up with cool water.
Add in your salt and sugar. Cover and shake to mix.
Set aside for 15 minutes and then enjoy! These can also be stashed in the fridge for up to 3 weeks and will get better the longer they sit.
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