Description
Quick pickled red onions made with a simple vinegar brine. It’s an easy refrigerator method with no canning. Ready in minutes and perfect for tacos, burgers, sandwiches, and salads.
Ingredients
Scale
- 1 medium red onion, thinly sliced
- ½ cup vinegar (white vinegar, apple cider vinegar, or rice vinegar)
- ½ cup water
- 1–2 tablespoons sugar (adjust to taste)
- 1 to 1½ teaspoons salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
Instructions
- Slice the red onion into thin, even slices and set aside.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat just until the sugar and salt dissolve (do not boil).
- Place the sliced onions into a heatproof jar or bowl. Add the peppercorns and bay leaves.
- Pour the warm brine over the onions, making sure they are fully submerged.
- Let sit at room temperature for at least 20–30 minutes until softened and bright pink.
- Transfer to the refrigerator for longer storage and deeper flavor.
- ENJOY!
Notes
- Slice onions thin for the best texture and fastest pickling.
- Make sure onions are fully submerged in the brine.
- Adjust sugar depending on how sweet or tangy you prefer.
- Let sit longer for a deeper, more developed flavor.
- Try mixing different vinegars for a more complex taste.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Condiment, Side Dish
- Method: Easy
- Cuisine: American