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Pickled Red Onions

A quick, easy, and vibrant condiment that adds the perfect tangy crunch to tacos, burgers, salads, and avocado toast. Ready in just 5 minutes of prep!
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 5 minutes
Servings: 1 jar
Course: Condiment, Side Dish
Cuisine: American, Mexican
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Pickle Ingredients
  • 1 large red onion peeled and thinly sliced
  • 0.5 cup white vinegar or apple cider vinegar
  • 1 cup hot water
  • 1 tbsp sugar
  • 1.5 tsp salt

Equipment

  • 16oz Glass Mason Jar
  • Chef's knife or mandoline
  • Cutting Board
  • Measuring Cups and Spoons

Method
 

  1. Peel the red onion and slice it thinly using a sharp knife or a mandoline.
  2. Pack the sliced red onions tightly into a clean glass mason jar.
  3. In a measuring cup or small bowl, combine the white vinegar, sugar, salt, and hot water. Stir until the sugar and salt are completely dissolved.
  4. Pour the hot pickling liquid over the onions in the jar, ensuring they are completely submerged. Push them down slightly if necessary.
  5. Let the jar sit uncovered at room temperature for 30 to 45 minutes until the liquid cools and the onions turn bright pink.
  6. Secure the lid tightly and store in the refrigerator for up to 3 to 4 weeks.

Notes

For a spicy kick, add a sliced jalapeño or a clove of crushed garlic to the jar before pouring the hot liquid over the onions.