Salads > Salad Toppings > Other Toppings > Pickled Vegetables

Quick Pickled Red Onions

Add a tangy and vibrant crunch to your salads with these quick pickled red onions. They are easy to make and keep well in the fridge for several weeks.

Prep Time
10 minutes
Cook Time
5 minutes
Servings
Makes about 2 cups
Ingredients
  • 1 large Red onion
  • 1 cup White vinegar
  • 1/2 cup Water
  • 2 tablespoons Sugar
  • 1 teaspoon Salt
  • 1/2 teaspoon Black peppercorns

Prepare the Onions

Thinly slice the red onion. A mandoline slicer can be helpful for achieving uniform slices. Place the sliced onions in a heat-safe bowl or jar.

Make the Brine

In a small saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.

Pour and Steep

Carefully pour the hot brine over the sliced onions in the bowl or jar. Make sure the onions are completely submerged. Let the mixture sit at room temperature for at least 30 minutes to 1 hour. The longer they sit, the more pickled they will become.

Store

Once cooled, transfer the pickled red onions to an airtight container and store in the refrigerator. They will keep for up to 2-3 weeks.

Nutrition Facts Estimated per 100g of product

Calories: 60kcal
Carbohydrates: 14g
Protein: 0.5g
Fat: 0.1g
Sodium: 250mg

Other Considerations for Nutrition

The nutritional information is an estimate and will vary depending on the specific ingredients used. The sugar content can be adjusted to your preference.

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FAQ

  • Can I use a different type of vinegar?

    Yes, you can use apple cider vinegar or rice vinegar for a slightly different flavor profile.
  • How long do these pickled onions last?

    They will last for up to 2-3 weeks in the refrigerator.
  • Can I add other spices?

    Yes, feel free to add other spices like mustard seeds, red pepper flakes, or bay leaves to the brine.