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Quick and Easy Pickled Red Onions are positively addictive! Learn how to make quick pickled red onions in just 5 minutes with just a few ingredients you probably already have on hand! Tangy, sweet and perfect for tacos, nachos, salads and more.
Let’s take a second to discuss my latest full blow addiction known as pickled red onions.
As a girl growing up here in the South, it’s a hard and fast rule that we pickle just about everything.
Also, a hard and fast rule is that I personally eat none of it. No pickled eggs, no pickled pigs feet, no pickled fruit.
Nope, nada, no thank you!
So that meant I wasn’t on board with the idea of pickled red onions either.
Until the day I stood in line at our favorite taqueria, staring at that container of pickled red onions, indecision all around me… I caved!
Talk about the best decision EVER!!!
Tangy, sweet and exploding with flavor, those little slivers of pickled red onion happiness took my taco bowl to the next level of out of this world delicious!!
I was converted!
quick pickled red onions
Fast forward a few months and now I need to learn to make pickled red onions myself.
I can’t go to my local taqueria.
I can’t indulge in standing in line with two cases of taco ingredients waiting for me to build my own taco bowl.
But I do still need quick pickled red onions in my life and that’s why I set out to learn how to to make pickled red onions.
Can I tell you how surprised I am that making pickled onions is so easy and quick????
why these pickled onions are the BEST
- Five minutes and a handful of ingredients you probably already have in your pantry and you are done!!
- Tangy, tart and sweet, these quick pickled onions are perfect to wake up any dish.
- Pickled red onions last up to a month in refrigerator so you can always have them on hand.
- Perfect to add to tacos, salads, potato salad, nachos, burgers, wraps… the list of what you can put pickled red onions on is endless!
To make these Quick and Easy Pickled Red Onions, you will need:
- Apple Cider Vinegar
- White Vinegar
- Red onion
- Sugar
- Salt
- Garlic cloves
how to make pickled red onions
In a small saucepan, combine apple cider vinegar, white vinegar, sugar and salt.
Over medium-high heat, bring to a simmer and stir to make sure sugar and salt have dissolved.
Thin slice the red onion .. about 1/4 inch thick .. and then peel and smash your garlic cloves.
Add red onions and crushed garlic cloves to a pint sized glass jar with a lid.
Pour the hot vinegar over the red onion, filling the jar. Cover and shake to combine.
Move to the refrigerator for at least 30 minutes but will be better after a few hours.
pro tips for perfect picked red onions
- Thin slice your red onions, about 1/4 inch to 1/2 inch thick depending on your preference. You can also use a mandoline for uniform slicing.
- Instead of using your stove, heat your vinegar mixture in the microwave until it reaches a simmer. About 2 minutes. Then add it to the onions, as directed.
- Adding the white vinegar kicks up the harshness of your pickled red onions. If you want to tame that back a bit, substitute the white vinegar with water.
- Use a big jar. I initially thought a large red onion would fit into an 8 out container. I was wrong. Plan accordingly.
- Do not drain your pickled red onions. Leave them and store them in the vinegar mixture.
- Sealed in their jar, pickled onions will keep in the refrigerator for up to 1 month.
onions
Personally, I free hand slice my onions and leave them in their circle shapes.
I find it’s easier to extract them from the jar with a fork when they are intact like that.
I am not all about chasing down little pieces of pickled goodness when I am hungry.
You can use a mandoline to slice your red onions so that they are all in uniform thickness but I like the variety of hand slicing.
And while you can use white or sweet onions for pickled onions, pickling red onions is my favorite.
Plus the pink color is always a fun addition to any dish.
pickling vinegar
To make pickled onions, you can use apple cider vinegar, rice vinegar or standard issued white vinegar.
Apple vinegar and rice vinegar are a milder tasting vinegar than white vinegar.
If I making pickled red onions, I want to know I am eating pickled red onions!! Know what I mean?
Which is why I add both apple cider vinegar and white vinegar to my onions. I like that extra twang white vinegar brings to the party.
how to use picked red onions
So what do you use picked red onions for? Here are some delicious ideas:
- Breakfast: huevos rancheros, avocado toast, scrambled eggs, omelets, breakfast enchiladas, breakfast sandwiches, breakfast casseroles
- Main dishes: pizza, white pizza, tacos, tostadas, quesadillas, enchiladas, nachos, fish tacos, buddah bowl
- Sandwiches:barbecue sandwiches, burgers, wraps and other kinds of sandwiches
- Side dishes: potato salads, egg salads, salads, roasted veggies, corn salsa, cilantro lime rice
Enjoy ♥ Heather
If you’ve tried this Picked Red Onion recipe, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Quick and Easy Pickled Red Onions
Ingredients
- 1 large red onion, peeled and thin sliced
- 2-3 garlic cloves, peeled and smashed
- 1 1/4 cup apple cider vinegar
- 1/3 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
Instructions
- In a small saucepan, combine apple cider vinegar, white vinegar, sugar and salt. Over medium-high heat, bring to a simmer and stir to make sure sugar and salt have dissolved.
- Thin slice the red onion .. about 1/4 inch thick .. and then peel and smash your garlic cloves. Add red onions and crushed garlic cloves to a pint sized glass jar with a lid.
- Pour the hot vinegar over the red onion, filling the jar. Cover and shake to combine. Move to the refrigerator for at least 30 minutes but will be better after a few hours.
Notes
- Thin slice your red onions, about 1/4 inch to 1/2 inch thick depending on your preference. You can also use a mandoline for uniform slicing.
- Instead of using your stove, heat your vinegar mixture in the microwave until it reaches a simmer. About 2 minutes. Then add it to the onions, as directed.
- Adding the white vinegar kicks up the harshness of your pickled red onions. If you want to tame that back a bit, substitute the white vinegar with water.
- Use a big jar. I initially thought a large red onion would fit into an 8 out container. I was wrong. Plan accordingly.
- Do not drain your pickled red onions. Leave them and store them in the vinegar mixture.
- Sealed in their jar, pickled red onions will keep in the refrigerator for up to 1 month.
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