Home ~ Side Dishes ~ Small Batch Quick Pickled Red Onions Recipe
| |

Small Batch Quick Pickled Red Onions Recipe

The quick pickled red onions are great to have in the fridge. They only require a few minutes of prep time and you probably have the ingredients in your pantry. Pickled onions go great on burgers, a classic grilled cheese sandwich, tacos, salads, an old fashioned egg salad and more!

Check out these easy pickled green beans, small batch pickled cherry tomatoes, and homemade bread and butter pickles just in time for summer.

Pickled red onions in two small bowls and canning jar in background.

Why This Recipe Works

Such an easy recipe for a big payoff in flavor! They add a pop of color and a tart, crunchy flavor that can really elevate a dish. Plus, they’re super easy to make! Just thinly slice some red onions, and then soak them in a mixture of vinegar, water, sugar, and salt for at least an hour. These onions just pickle me pink!

Ingredients Notes

Cup of vinegar and water, red onion, sea salt, sugars sliced garlic and black peppercorns.
  • Onions: You can use a red, brown, yellow, or white onion.
  • Brine liquid: Vinegar( apple cider or white distilled), water, salt, and sugar. Vinegar must have 5% acidity. This combination of ingredients will be a slightly sweet brine. For a sweeter brine use more sugar for a tangy brine use less sugar.
  • Seasoning: I found just a little garlic and peppercorns give me just the right amount of seasoning.

See the recipe card for ingredient quantities.

Step by Step Recipe Directions

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)


Step One: First, slice the onion thin and place them into a half-pint canning jar.

Step Two: Add the peppercorns and sliced garlic.

Step Three: Add the vinegar, water, salt, and sugar to a small saucepan. Bring to a boil, and stir to dissolve the sugar and salt.

Step Four: Carefully pour the brine liquid into the canning jar to completely submerge the onions. Leave about a half room of head space from the top of the jar.

Step Five: Let cool to room temperature, for about an hour and cover and store in the refrigerator.

Step Six: Serve and enjoy

Recipe Notes and Tips

  • The longer you leave the onions in the brine the more”pickled” they become. This is why I prefer making in small batches.
  • It’simportantt o have the onions completely submerged in the brine liquid, if needed push the onions down with a small spatula.
  • For really thin slices of onion, use a mandolin slicer.
  • For a sweeter brine use more sugar for a more tangy brine use less sugar.

How to Store Leftovers

Store covered in the refrigerator for up to two weeks. These are not canned and can’t be stored in the pantry, they must be refrigerated.

Quick Pickled Red Onions: Frequently Asked Question

Do pickled red onions need to be refrigerated?

Yes, these are not processed and need to be kept in a covered container in the refrigerator. They will remain fresh for up to two weeks.

How long can you store pickled onions?

Quick pickled onions will remain fresh in the refrigerator for up to two weeks. They should be kept in the refrigerator at all times.

What type of vinegar can I use?

You can use apple cider vinegar or white distilled vinegar. Use vinegar with 5% acidity.

Three small bowl and canning jar filled with quick pickled red onions.

Quick Pickled Red Onions

Transform any dish with these tangy and flavorful quick pickled red onions! In just 30 minutes, you can add a burst of flavor to tacos, salads, sandwiches, and more. These onions are easy to make and the perfect way to add a pop of color to any meal.
5 from 2 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 1 (8-ounce) jar
Calories: 25kcal
Author:Sydney Dawes

Ingredients

  • ½ red onion sliced thin
  • 1 garlic clove sliced thin
  • ¼ teaspoon black peppercorns
  • teaspoon mustard seed optional
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1.5 teaspoons salt

Instructions

  • First, slice the onion thin and place them into a half-pint canning jar. Add the peppercorns and sliced garlic.
  • Add the vinegar, water, salt, and sugar to a small saucepan. Bring to a boil, and stir to dissolve the sugar and salt.
  • Carefully pour the brine liquid into the canning jar to completely submerge the onions. Leave about a half room of head space from the top of jar.
  • Let cool to room temperature, for about an hour and cover and store in the refrigerator.

Notes

  • Select fresh, firm red onions for pickling. The fresher the onion, the crisper the pickle will be.
  • The longer you leave the onions in the brine the more”pickled” they become. This is why I prefer making in small batches.
  • It’s important to have the onions completely submerged in the brine liquid, if needed push the onions down with a small spatula.
  • Thinly sliced onions will pickle more quickly and evenly. A mandoline is the best tool for getting uniform, thin slices, but a sharp knife works too.
  • Dissolve your salt and sugar in the vinegar by bringing your brine to a boil. This also helps the flavorings you’ve chosen infuse into the vinegar.
  • Quick pickled red onions will remain fresh for up to 2 weeks in the refrigerator.

Nutrition

Serving: 1g | Calories: 25kcal | Carbohydrates: 5g | Sodium: 796mg | Sugar: 4g
Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating