Quick Pickled Red Onions
A Little Jar of Something Special
There are some recipes that are so simple you almost wonder why you ever bought them at the store. Quick pickled red onions are one of those recipes.
With just a handful of basic ingredients and a few minutes of hands-on time, you can turn a humble red onion into something tangy, crisp, and full of flavor. They add just the right little bite to so many meals, and once you have a jar sitting in the refrigerator, you’ll probably find yourself reaching for them more often than you expected.
I especially love them with tacos and burrito bowls. The bright acidity cuts through rich meats like barbacoa beautifully, and the pop of color makes everything look a little more appetizing, too.
But don’t stop there. Add them to sandwiches, burgers, salads, avocado toast, pulled pork, grilled meats, or just about anything that could use a little extra zip.
Why I Love Quick Pickled Onions
The best part is that you don’t need any special canning equipment or complicated ingredients. This is a refrigerator pickle, which means it’s quick to make and easy to keep on hand.
I like to make a jar when I’m already in the kitchen preparing dinner. By the time the meal is ready, the onions have started to soften and take on that wonderful sweet-and-tangy flavor. They continue to develop even more flavor as they sit in the refrigerator.
It’s one of those little homemade staples that makes putting together a quick meal so much easier.
How to Use Them
Once you have a jar of quick pickled red onions in the refrigerator, there are so many ways to use them.
They’re especially good with:
- Tacos and burrito bowls
- Barbacoa or pulled beef
- Pulled pork
- Burgers and sandwiches
- Salads
- Grilled chicken or steak
- Avocado toast
- Nachos
- Eggs and breakfast bowls
And honestly, you don’t need a recipe to tell you where to put them. If a meal seems like it needs a little something extra, try a few pickled onions.
Make a Jar for the Week
I love recipes like this because they fit so well into the way we cook around here. A little bit of preparation now gives you something useful to reach for throughout the week.
Make a jar when you’re meal prepping, tuck it into the refrigerator, and you’ll have a simple homemade condiment ready whenever dinner needs a little boost.
And if you’re making my Barbacoa Beef Burrito Bowls, don’t skip these. The combination of rich, tender beef, creamy toppings, fresh cilantro, and tangy pickled onions is hard to beat.
FAQs:
How long do quick pickled red onions last?
Store them covered in the refrigerator and use them within about 2–3 weeks for best quality.
Do I have to wait for the onions to pickle?
They’re delicious after they’ve had a short time to sit (about 30 minutes), but the flavor improves as they spend more time in the refrigerator.
Quick Pickled Red Onions
Ingredients
Method
- Slice the onion very thinly. A mandolin makes this especially easy, but a sharp knife works.
- Pack the onion into a clean pint-size jar or other heat-safe container.
- Combine the vinegar, water, honey/sugar and salt in a small saucepan.
- Heat just until the salt and sweetener dissolve. You don't need a rolling boil.
- Pour the warm brine over the onions, making sure they're mostly submerged.
- Let cool to room temperature, then cover and refrigerate.
Notes
