Quick pickled red onions add a punch of tangy flavour and bright colour to just about any dish. This quick pickled red onion recipe is no-cook, meaning there's no need to turn on your stove! With just a few pantry staples and a red onion, you can whip up a jar in minutes.
Note this blog may contain affiliate links
Why You’ll Love This Recipe
- Fast & Easy: Ready in under 10 minutes with no cooking required.
- Flavor Booster: Adds zing and brightness to tacos, burgers, salads, and more.
- Minimal Ingredients: Made with just 5 simple ingredients.
Quick Pickled Red Onions
Why These Ingredients?
- Red Onion: Offers a bold flavor and stunning pink hue once pickled.
- White Vinegar: Provides the tangy bite that gives pickled onions their signature flavor.
- Boiling Water: Helps dissolve the salt and sugar quickly, even without cooking.
- Salt & Sugar: Enhance the flavor and balance the acidity.
Ingredients
- 1 medium red onion, thinly sliced
- ½ teaspoon sugar
- ½ teaspoon salt
- ⅓ cup white vinegar
- ½ cup boiling water
Directions / Step-by-Step Instructions
- Slice the Onion: Peel and thinly slice the red onion into half moons.
- Prepare the Brine: In a heat-safe jar or bowl, add the sugar, salt, and boiling water. Stir to dissolve.
- Add Vinegar: Pour in the white vinegar and stir to combine.
- Pickle: Add the sliced onions to the brine and press down to submerge.
- Wait: Let sit for at least 30 minutes. The onions will turn bright pink and tangy.
- Enjoy: Use immediately or store in the fridge for up to 2 weeks.
Storage
Store pickled red onions in a sealed jar or container in the refrigerator for up to 2 weeks. The flavour continues to develop over time!
Equipment
- Sharp knife or mandoline
- Cutting board
- Heat-safe jar or bowl
- Measuring spoons and cup
Tips for Delicious No-Cook Pickled Red Onions
- Slice the onion thinly for best flavor absorption.
- Let the onions sit for at least 30 minutes before using.
- Add spices like peppercorns, garlic, or bay leaf for extra flavor.
Substitutions, Variations, and Dietary Restrictions
- Vinegar: Apple cider vinegar or rice vinegar can be used instead of white vinegar.
- Add-ins: Try garlic cloves, chili flakes, or mustard seeds.
- Low-Sodium: Reduce salt to ¼ teaspoon if preferred.
FAQs: Quick Pickled Red Onions
Can I use another type of onion?
Yes, but red onions work best for flavour and colour.
Do I have to boil the water?
Boiling water is recommended to dissolve the salt and sugar quickly, even though this is a no-cook recipe.
How long do pickled onions last?
They last up to 2 weeks in the fridge when stored properly.
More on Onions
Recipe
Quick Pickled Onions
Quick pickled red onions add a punch of tangy flavour and bright colour to just about any dish. This quick pickled red onion recipe is no-cook, meaning there's no need to turn on your stove! With just a few pantry staples and a red onion, you can whip up a jar in minutes.
Ingredients
- 1 medium red onion thinly sliced
- ½ teaspoon sugar
- ½ teaspoon salt
- ⅓ cup white vinegar
- ½ cup boiling water
Instructions
- Slice the Onion: Peel and thinly slice the red onion into half moons.
- Prepare the Brine: In a heat-safe jar or bowl, add the sugar, salt, and boiling water. Stir to dissolve.
- Add Vinegar: Pour in the white vinegar and stir to combine.
- Pickle: Add the sliced onions to the brine and press down to submerge.
- Wait: Let sit for at least 30 minutes. The onions will turn bright pink and tangy.
- Enjoy: Use immediately or store in the fridge for up to 2 weeks.
Comments
No Comments