Quick-Pickled Red Onion
Bright, tangy, and slightly sweet, these quick pickled red onions are the perfect way to add a punch of flavor to tacos, salads, sandwiches, or bowls. Ready in just 20 minutes, they keep their crisp texture while soaking up the zesty pickling liquid, turning a vibrant pink that makes any dish pop. Easy to make and endlessly versatile, they’re a small touch that makes a big flavor difference.
What you'll need:
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or white vinegar)
1/2 cup water
1–2 tbsp sugar (adjust to taste)
1 tsp salt
Optional: 1/2 tsp peppercorns, a pinch of red pepper flakes, or a small garlic clove
How to make it:
Peel and thinly slice the red onion into rings or half-moons.
In a small saucepan, combine vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve — no need to boil.
Place sliced onions in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, making sure they’re fully submerged.
Let sit at room temperature for 15–20 minutes. The onions will soften slightly and turn a vibrant pink.
Store (optional): You can use immediately or refrigerate in an airtight container for up to 2 weeks. Do not strain.