1. Slice the Onion
Cut the red onion in half and slice thinly into half-moons. Uniform slices help ensure even pickling.
2. Prepare the Brine
In a small saucepan, combine vinegar, water, sugar, salt, and any optional spices. Heat over medium, stirring until the sugar and salt completely dissolve. Bring it just to a boil, then remove from heat.
3. Pack the Onions
Place the sliced onions into a clean glass jar or container. Pour the hot brine over the onions, pressing down to submerge them fully. Let sit uncovered until they cool to room temperature.
4. Chill and Serve
Once cooled, seal the jar and refrigerate. Let the onions sit for at least 1–2 hours (overnight is best) before enjoying.
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How to Use Pickled Red Onions
Wondering what to put pickled onions on? Here are some favorite ways:
Tacos & Burritos: The tang cuts through rich meats and cheese.
Avocado Toast: A pop of color and zing on your breakfast.
Burgers & Sandwiches: Better than raw onions—trust us.
Salads & Grain Bowls: Adds brightness without overpowering.
Charcuterie Boards: A colorful, acidic contrast to cured meats and cheese.
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How Long Do Pickled Red Onions Last?
Store your pickled red onions in a sealed container in the refrigerator. They’ll stay fresh and flavorful for up to 2 weeks—if they last that long!
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Final Tips for Perfect Pickled Onions
Thinner = Faster: The thinner the slices, the faster they’ll absorb the brine.
Customize It: Try adding sliced garlic, jalapeños, or a pinch of cumin seeds for a twist.
Use Clean Jars: Always start with a clean, dry jar to prevent spoilage.
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The Bottom Line
Making quick pickled red onions at home is a game-changer for your everyday meals. It’s simple, customizable, and packed with bold flavor. Whether you’re meal prepping or just want to jazz up leftovers, this easy recipe is a must-try.
Give it a go and see how something so simple can make a big difference in your dishes.
