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.
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
- 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
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.
Quick pickled onions will remain fresh in the refrigerator for up to two weeks. They should be kept in the refrigerator at all times.
You can use apple cider vinegar or white distilled vinegar. Use vinegar with 5% acidity.
More Easy Small Batch Pickling Recipes
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Quick Pickled Red Onions
Ingredients
- 1/2 red onion sliced thin
- 1 garlic clove sliced thin
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon mustard seed optional
- 1/2 cup apple cider vinegar
- 1/2 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.