Easy Quick-Pickled Onions
How to make quick pickled onions that you can top your burgers, sandwiches, salads, and tacos with! This recipe requires 5 simple ingredients, and you can customize it with all sorts of variations!
Equipment
Ingredients
- 1 large red onion sliced (⅛ -½ inch thick)
- ½ cup EACH: water AND apple cider vinegar
- 1 ½ tablespoon sugar or more if you prefer sweeter
- 1 ¼ teaspoon kosher salt
- ¼ cup distilled white vinegar
- 1 teaspoon peppercorns optional
Instructions
- ONIONS: Add the thinly sliced red onions to a large jar that has a tight-fitting lid, set aside for later
- LIQUID: In a saucepan, heat the water until boiling over medium heat. Then add the sugar, salt, and both kinds of vinegar and bring the pickling liquid to a gentle simmer.
- PICKLED ONIONS: When simmering, add the peppercorns, remove from heat and allow the liquid to cool for 2 minutes. Place the jar of onions in the sink or on a plate and pour the pickling liquid over the onions in the jar. Using a spoon or fork, press the onions down so that they are completely submerged in the pickling liquid. Cover and allow the onions to sit at room temperature for at least 30 minutes or up to 1 hour. You can also make these ahead of time, let pickle at room temperature, and then pop them into the refrigerator to use later. Pickled onions hold up for 1-2 weeks when refrigerated.
Notes
- Check the post for a full list of variations and other add-ins, like garlic cloves, fresh herbs, and spices!
- Update 4/22: After making these at least a dozen more times since I published the recipe, I've started adding a small peeled nub of raw red beet to the sliced onions before pouring the warm vinegar over the top. It gives the onions a more vibrant color!
