You’ll love this quick pickled red onions recipe, from its tangy oniony taste to its lovely color. Making these only takes a few minutes of prep work and a few days of pickling time before you have pink pickled onions to enjoy straight from the jar!
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Pink Pickled Onions
These pickled beauties are just what you need in your life with their tangy taste and mellow onion bite. I’m in a pickle mood, and today, these quick pickled red onions are rocking my pickle-making heart!
Quick pickles, also called refrigerator pickles, only take about 15 minutes to prepare and a few short days of pickling time. The best thing about quick pickles is making one or two jars at a time without having a big canning project.
Pickled onions have a special place in my heart (or on my palate, really) from my college days when I ate hummus plates daily. The best compliment to hummus, fresh veggies, feta cheese, and flatbread is pickled red onions!
Basically, I’m saying you should grab a red onion and make these pickles today. Your 3 days later self will thank your today self for taking the 15 minutes to put them together as you top them on everything.
These pink pickled onions have a tamed oniony taste and a little crunch. The infused onion vinegar is just as delicious as the onions themselves and can be used to make salad dressing or marinades.
The leftover pickling vinegar has a flavor that is quite similar to my chive blossom vinegar recipe and has all of the same uses, too.
Quick Pickled Red Onions Recipe
The pickling process will tame the bite of the onions a little bit, but they still have delicious onion flavor that makes a tasty addition to whatever you add them to.
Let’s get to pickling!
Ingredients
Red onion: I love the pink color that the red onions create. White onions can be a substitute if necessary, and shallots work just fine in place of onions, too.
White vinegar: I use this white vinegar, but use what you have on hand. For all of the best vinegar information, read Vinegar 101.
Sugar: I use organic granulated sugar, but you can use what floats your boat and pickles your onions!
Spices for Pickled Onions
How to Make Pickled Red Onions
First, thinly slice the red onion. Since the onions in this recipe need to be thinly sliced, I find that a mandoline slicer makes this task much easier, but a sharp chef’s knife also works.
Then, put the mustard seeds, dill seeds, peppercorns, and the sliced onions into a pint jar and set it aside to make the brine.
In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt to a low boil. Stir occasionally until the sugar and salt are completely dissolved.
Then, pour the vinegar brine over the onions, covering them all the way.
You can top the jar off with more white vinegar if needed so the onions are totally submerged in liquid.
Now cap the jar and let it cool down until it is at room temperature, then put it in the refrigerator.
It’s best to wait 2-3 days so that the flavors fully develop. Quick! It’s pickled onion time!
Eat and Store Pink Pickled Onions
Okay, these pretty pink pickled onions are so good! I love to have them on a hummus plate, like I said above. They’re also delicious on BBQ sandwiches, gyro wraps, and tacos.
These are also perfect for chopping and adding to egg or tuna salad. Don’t forget to use the vinegar brine in sauces, marinades, and salad dressings! So good.
Quick pickled red onions will last in the refrigerator for several months, although I’m sure you’ll eat the onions and the infused vinegar before then. These will make your pickle heart happy!
More Quick Pickles
- Refrigerator Dill Pickles
- Quick Pickled Garlic
- Refrigerator Bread and Butter Pickles
- Quick Pickled Jalapeño Peppers
- Quick Pickled Cranberries
- Refrigerator Pickled Green Tomatoes
- Quick Pickled Pumpkin
- Refrigerator Pickled Pepperoncinis
- Quick Pickled Radishes
- 16 Quick Pickle Recipes
- Quick Pickled Asparagus
Quick Pickled Red Onions
Equipment
- Mandoline Slicer optional
Ingredients
- 1 red onion
- ½ teaspoon mustard seeds
- ½ teaspoon dill seeds
- ½ teaspoon black peppercorns
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon sugar
- 1 ½ teaspoon pickling salt or sea salt
Instructions
- Thinly slice the red onion.
- Put the mustard seeds, dill seeds, peppercorns, and sliced onions into a pint jar.
- In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.
- Pour the vinegar brine over the onions, covering them completely. Top off with more white vinegar as needed to fill the jar.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled onions will last in the refrigerator for several months.
Notes
- White onions can be used instead of red onions, but I love the pink color that the red onions create. Shallots can also be used instead of onions.
- A mandoline slicer makes thinly slicing the onions easier, but a sharp chef’s knife also works.
- The pickling process tames the bite of the onions slightly, but it still has a delicious onion flavor.
- The infused onion vinegar is just as delicious as the onions and can be used to make salad dressing or marinades.
mmhhhhh,thank you for sharring
I can’t wait to try this.