Tangy, crunchy quick pickled red onions made with apple cider vinegar in just 30 minutes! Perfect for topping tacos, burrito bowls, burgers, and more.
I am forever searching for a little something salty, tangy, or spicy to add to my meals. Sometimes I grab a jar of hot sauce, or a forkful of homemade kimchi, or throw a few olives into the mix, but lately I’ve been obsessed with pickled red onions.
They’re quick + easy to make, use ingredients that I always have on hand, and still retain a little bit of crunch since the pickling process is so fast and gentle.
I’ve been adding them to:
…and pretty much everywhere in between.
The best part? They’re made with 5 simple ingredients in literally 5 minutes of prep time and can last in the fridge for up to a month (if you can somehow manage to resist eating them for that long).
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your Quick Pickled Red Onions and share it with me on Instagram so I can see!
Quick Pickled Red Onions
Time: 30 minutes
Yields: 1-16oz jar
Ingredients:
- 1 medium red onion
- 1/2 cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon maple syrup or honey
- 1/2-3/4 cup water
Instructions:
- Peel and thinly slice the onion into half moons and pack tightly into a 16oz mason jar or other similar sized heat-proof vessel.
- Add the vinegar, salt, and sweetener to the jar with the onions, and place the jar in an empty sink or on top of a kitchen towel, to make it easier to catch any hot water you may spill as you pour it in later.
- Bring water to a boil in a small pot on the stove (or in a microwave-safe dish) and, once boiling, turn off the heat and carefully pour into the jar until it’s full. This usually takes about 1/2 cup of water for me, but depending on the size of your jar you may need slightly more or less.
- Cover the jar tightly with a lid, give it a quick shake to mix the water with the vinegar, and let sit at room temperature for 30 minutes before serving. Store in the fridge for up to a month.
NOTES: if you like extra heat, feel free to add 1/2-1 teaspoon of chili flakes to the jar with the onions. I love the flavor of apple cider vinegar, but this recipe works with distilled white vinegar, red wine vinegar, etc.