Pickled Red Onions Recipe: Tangy and Vibrant Quick Pickles
Tangy, vibrant quick-pickled red onions, ideal for tacos, salads, or sandwiches.
Ingredients
- 1 large red onion about 12 oz, thinly sliced
- 1 cup apple cider vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp black peppercorns
- 1 garlic clove smashed (optional)
- Optional: 1/2 tsp mustard seeds or 1/4 tsp red pepper flakes
- Optional: 1 small beet slice or 1/4 tsp beet powder
- Optional: 1 bay leaf or 1 sprig fresh dill
Instructions
- Thinly slice onion into 1/8-inch rings or strips.
- Sterilize a 1-pint mason jar.
- Boil vinegar, water, sugar, salt, peppercorns, garlic, and optional ingredients until dissolved.
- Pack onion and optional beet into jar; pour hot brine over, leaving 1/2-inch headspace.
- Cool to room temperature; seal and refrigerate for at least 1 hour.
- Serve on tacos, burgers, or salads; store in fridge.
Notes
- Slice onions thinly for best texture.
- Let sit 24 hours for optimal flavor.
- Use firm onions for crisp pickles.
- Serve with Mexican dishes or cheese boards.