Mexican-inspired

Quick Pickled Red Onions

Bright quick pickled red onions add crunch and acidity to tacos, bowls, sandwiches, salads, and weeknight dinners in about 30 minutes.

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Quick Pickled Red Onions

Quick pickled onions are one of the easiest ways to make simple food taste sharper and more intentional.

They bring color, crunch, and acidity to tacos, bowls, sandwiches, and salads.

Thin slicing is the key.

The thinner the onion, the faster the brine can soften its bite and turn it bright pink.

This is a refrigerator pickle, not a shelf-stable preserve.

Keep the onions chilled and use clean utensils when serving so the jar stays fresh.

For another recipe in this seed collection, try Turkey Taco Rice Skillet or Sweet Potato Black Bean Burrito Bowls.

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Directions

  1. Pack sliced onion into a clean heatproof jar.
  2. Combine vinegar, water, sugar, salt, and peppercorns in a small saucepan.
  3. Bring just to a simmer, stirring to dissolve sugar and salt.
  4. Pour hot brine over the onions, pressing them down to submerge.
  5. Cool for 20 to 30 minutes, then cover and refrigerate.
  6. Use once the onions are bright pink and slightly softened.

Nutrition

Nutrition Information

Estimated per serving: 15 calories, 0 g protein, 3 g carbohydrates, 0 g fat.

Variations

Recipe Variations

- Add a sliced jalapeno for heat.
- Use lime juice for part of the vinegar.
- Add a small garlic clove to the jar.

Notes

  • A mandoline makes evenly thin slices.
  • Use white vinegar for a sharper pickle.
  • Keep refrigerated and use within 2 weeks.

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