Quick & Easy Pickled Red Onions – Tangy, Crisp & Flavorful Recipe
These vibrant quick-pickled red onions bring a tangy-sweet crunch to your favorite sandwiches, burgers, salads, and many more dishes. Stored in the refrigerator, they keep their zing for several weeks!
Few condiments can transform a dish quite like freshly pickled onions. Their crisp texture and zesty flavor make them a must-have in any kitchen. Give your meals an instant upgrade with this simple and versatile recipe!
Mastering the Art of Ultra-Thin Slicing
For the best results, your onion slices need to be nearly translucent. If you’re confident with your knife skills, you’re all set. For everyone else, a mandoline slicer is an indispensable tool. I’ve cherished my vintage mandoline for over 15 years – it really makes the difference!
- Carefully trim off the top of each red onion (keeping the root end intact for easier slicing).
- Peel away the outer skin.
- Set your mandoline (or knife) to the thinnest setting and slice the onions into almost paper-thin rounds.
- Lightly pack the thin slices into one quart jar or two pint jars.
The Zesty Pickling Liquid
For a perfectly balanced sweet-tart brine, combine the following in a small saucepan or microwaveable bowl:
- White vinegar or apple cider vinegar (or a blend of both)
- Water
- Sugar or pure maple syrup
- Coarse kosher salt
Warm the mixture over medium heat until it steams and the sugar and salt dissolve completely. This process intensifies the flavors. Then pour the steaming liquid over the packed onions, ensuring they’re fully immersed.
How long do they pickle? Allow the onions to cool and
