Looking for the perfect quick homemade condiment to use on tacos, nachos, pizza, salads, and just about anything you can dream up? Look no further than these quick Pickled Red Onions in Apple Cider Vinegar.
Keep a jar of quick pickled red onions in your refrigerator and you will find hundreds of ways to use them. And don’t worry if you don’t consider yourself an onion fan. That’s where pickling comes in! Pickling works a bit of magic on those onion flavors, transforming them into something totally new - slightly sweet and perfectly tart.
Although pickled red onions beg to be added to Tex Mex and Mexican Recipes, they work well in so many other dishes. Like these, to name a few:
What foods to top with pickled red onions
- BBQ Chicken Pizza (I love Sally’s)
- Tacos, Nachos, or any Mexican Recipes
- Salads
- Pulled Pork or Pulled Chicken Sandwiches
- Roasted Vegetables
- Avocado Toast
- Crostini (like this one)
Ingredients
- Red Onion - Red onions get a beautiful deep red color as pickles, but any onions will work.
- Water - Warm the water in the microwave to help the sugar and salt dissolve.
- Apple Cider Vinegar - This naturally sweet and tart vinegar provides great balance to the sharp flavor of the onions. Any other vinegar will work, though all types of vinegar will impart a slightly different flavor in the pickles. Just be sure to use a light color of vinegar so the onions don’t turn brown.
- Sugar - Sugar adds sweetness to the pickles.
- Salt - Brings out the flavor of the pickles.
How to Quickly Pickle Red Onions
- Slice onions. Any thickness will work, but slightly thicker slices will retain more crunch. If you have a mandolin, it can make quick work of this task.
- Make pickling liquid - Combine warm water, apple cider vinegar, sugar, and salt.
- Pour liquid over onions - Pour pickling liquid over onions, making sure the onions are fully covered.
- Marinate - Let onions soak in liquid until they are “pickled”. 30 minutes is enough to give them light pickle flavor, but you can refrigerate them for up to a month.
Pickled red onions last for up to a month in the refrigerator.
Yes! Any sweetener will work. Try honey, maple syrup, or agave.
Absolutely. Red wine vinegar, white wine vinegar, sherry vinegar, champagne vinegar, and even ordinary white vinegar will work. Keep in mind that different vinegars will change the flavor of the pickles.
VARIATIONS
- Use other onions - Any onions will work - try white or yellow onions.
- Try different vinegar - Different types of vinegar will work well and will give the pickles different flavor. Red and white wine vinegar, sherry vinegar, and champagne vinegar are great options.
- Add seasoning - Add in dried spices to add flavor like a cinnamon stick for aromatic flavor or red pepper flakes to make the pickles spicy.
Favorite Tools
Pickled Red Onion Recipe
Equipment
- Mixing Bowl
- Mason Jars
Ingredients
- 1 Red Onion, thinly sliced (if the onions are smaller, use two)
- ½ cup Water
- ½ cup Apple Cider Vinegar
- 2 Tablespoons Sugar (sub honey or maple syrup)
- 2 teaspoon Kosher Salt
Instructions
- Thinly slice the red onions. Gently pack them into jars or high-sided bowls.
- Heat water in the microwave just until warm to the touch (1 to 2 minutes). Stir in apple cider vinegar, sugar, and kosher salt until salt dissolves.
- Pour liquids over red onions. (Note: If they are not fully covered, you may need to mix up more of the liquid mixture to pour over top.)
- Let pickles marinate, covered in the refrigerator, for at least 30 minutes and up to a month.
- Drain pickles before using.
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