Quick & Easy Pickled Red Onions
Add a tangy crunch and vibrant color to your tacos, burgers, salads, and sandwiches with these simple homemade quick-pickled red onions.Prep time: 10 minsCook time: 5 minsTotal time: 15 mins (plus chilling time)Yield: 2 Mason jarsIngredients1 medium-to-large red onion, thinly sliced½ cup water½ cup white vinegar (or apple cider vinegar)1 tablespoon sugar (or honey/maple syrup)1½ teaspoons fine sea salt½ teaspoon mustard seeds (optional)½ teaspoon black peppercorns (optional)1 clove garlic, peeled and smashed (optional)
Instructions
Pack the Jars: Place the sliced red onions into clean glass mason jars. Add optional spices (mustard seeds, peppercorns, garlic) into the jars if using.Make the Brine: In a small saucepan, combine the water, vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, just until the sugar and salt are completely dissolved (do not boil).Pour Brine Over Onions: Carefully pour the hot brine mixture over the onions in the jars, ensuring they are fully submerged.Cool Down: Let the jars sit at room temperature uncovered for about 20–30 minutes until cooled.Seal & Chill: Cover tightly with lids and store in the refrigerator. They are ready to serve after 30 minutes of chilling, but taste best after 2 to 3 hours.Storage NotesStore covered in the refrigerator for up to 2–3 weeks.