Quick Pickled Red Onions

Quick pickled red onions are one of those things I almost always want a jar of in the fridge. They take just a few minutes to put together and somehow make tacos, sandwiches, burgers, salads, and even eggs better. (Or so I’ve heard… I wonder if I’m the only homesteader who gags over cooked eggs?)

There’s no canning involved here, just a simple refrigerator pickle that’s ready to use after it has had some time to sit in the brine.

a few notes.

Slice the onions as thinly as you can so they soften and pickle quickly. I like to make these in a small batch and keep them in the refrigerator rather than worrying about preserving a bunch at once.

This recipe was originally part of my 5 Simple Homesteading Recipes Anyone Can Make roundup. If you want more simple things to start making at home, you can find them there.

Quick Pickled Red Onions

Tangy, slightly sweet pickled red onions made with a simple vinegar brine. They take just a few minutes to make and instantly make tacos, sandwiches, salads, and just about everything else better.

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Prep Time 10 minutes mins

Resting Time 30 minutes mins

Servings: 1 pint jar

Course: Condiment

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium red onion thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt

Equipment

• 1 pint-size mason jar
• 1 Small saucepan

Method

 

1. Pack the thinly sliced red onion into a clean pint-size mason jar.
2. Add the vinegar, water, sugar, and salt to a small saucepan. Warm over medium heat, stirring just until the sugar and salt dissolve.
3. Carefully pour the warm brine over the onions, making sure they are completely covered.
4. Let the jar cool to room temperature, then cover and refrigerate.
5. Let the onions pickle for at least 30 minutes before eating. For even better flavor, give them a few hours in the refrigerator.

Notes

Storage: Keep pickled red onions refrigerated in a tightly sealed jar and use within about 2–3 weeks. These are refrigerator pickles and are not shelf-stable or intended for water-bath canning.