Quick Pickled Red Onions
Learn how to make quick pickled red onions in just 15 minutes active time! This easy recipe uses simple ingredients for tangy, crisp-tender pickled onions perfect for tacos, salads, and more.
Equipment
- knife
- cutting board
- measuring cups
- measuring spoons
- small saucepan
- mason jar
- spatula
Ingredients
Main Ingredients
- 1 large red onion peeled and thinly sliced into 1/4-inch half-moons
- 1/2 cup water
- 1/4 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1.5 teaspoon kosher salt
- 2 whole peppercorns
- 1 bay leaf
Instructions
- Place the thinly sliced red onion into a clean 16-ounce mason jar or heatproof container, packing it down gently.
- Combine water, white vinegar, apple cider vinegar, sugar, salt, peppercorns, and bay leaf in a small saucepan over medium-high heat.
- Bring the mixture to a simmer, stirring occasionally until the sugar and salt completely dissolve, which should take about 2-3 minutes.
- Carefully pour the hot liquid over the onions in the jar, ensuring all onion slices are fully submerged beneath the liquid.
- Let the jar cool to room temperature on the counter for about 30 minutes before sealing with a lid.
- Refrigerate the pickled onions for at least 1 hour before using, which allows them to develop a bright pink color and crisp-tender texture.
Notes
Refrigerate for at least 1 hour before using for best flavor and texture. Store in refrigerator for up to 2 weeks.