How to Make Quick Pickled Onions Recipe
Pickled red onions are super easy to make and great to have around for an added, flavor-packed crunch on tacos, sandwiches, burgers, and more!
How to Make the Best How to Make Quick Pickled Onions
Quick pickled onions are a game-changer for any kitchen. With just a few simple ingredients and minimal cooking time, you can create a tangy, flavor-packed condiment that elevates everything from tacos and sandwiches to burgers and grain bowls. The beauty of this recipe is that there’s no actual cooking required—just boiling water and a quick pickling process.
The key to perfect quick pickled onions is balancing the vinegar with a touch of sugar to create a bright, slightly sweet pickling liquid. Rice wine vinegar offers a mild, slightly sweet flavor profile, though apple cider vinegar works beautifully too if that’s what you have on hand. The blanching step mellows the raw onion bite while maintaining their crisp texture, resulting in onions that are tender but never mushy.
Store your pickled onions in the refrigerator for up to two weeks, and you’ll have a ready-to-use topping whenever inspiration strikes. They’re perfect for meal prep and add a pop of color and flavor to any dish that needs a little extra something.
How to Make Quick Pickled Onions
Pickled red onions are super easy to make and great to have around for an added, flavor-packed crunch on tacos, sandwiches, burgers, and more!
Ingredients
Pickling Base
Vegetables & Spices
Instructions
Prepare the Pickling Base
- Set 3 cups of water to boil in a kettle or a saucepan.
- In a container with a lid, like a mason jar, add vinegar, sugar, salt, and any spices if you choose.
- Stir to combine.
Blanch and Pickle
- Place the sliced onions in a strainer.
- Once the water is boiling, pour slowly over the onions until all the water is gone. This can be done over the sink or over a large bowl.
- Transfer the onions to the container with the vinegar mixture.
- Let sit for 30 minutes before using.
Notes
- The flavor will develop and the harshness of the vinegar will mellow the longer it sits.
- Store covered in the refrigerator for up to 2 weeks.