These Quick Pickled Red Onions are not only…well, quick to make, they’re also addictingly delicious with a tangy, slightly spicy flavor thanks to ingredients like whole peppercorns, mustard seeds, and jalapenos. Use as a garnish on burgers, wraps, salads, and more.
I’ll be honest – I am not a huge canning person which means I don’t often pickle things. But I recently discovered the ease of quick pickling things and now I am obsessed. These quick pickled red onions are delightfully tangy, crunchy, and just downright addicting. There are lots of ways to use them but honestly? I often eat them straight from the jar with a fork!
Why I Love These Quick Pickled Red Onions
- Quick and easy. Quick pickling basically means letting the onions sit in a vinegar mixture for an hour or two before serving. It’s much easier than regular pickling and great for making a jar or two. This recipe takes less than 15 minutes of hands-on time.
- Tangy and spicy. Like most pickled things, these onions have a vinegar-y tang to them. There’s also a bit of heat thanks to the red pepper flakes and jalapeno slices in the jar.
- Versatile. There are so many ways to use these quick pickled onions! I love them on everything from falafel wraps to tacos to salads. I’ve included lots of ideas and suggestions below.
Recipe Ingredients
Here’s an overview of the handful of ingredients used to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Red onion – Since they’re quick pickled in a short time frame, it’s important to slice them thinly so they do pickle.
- Apple cider vinegar – Substitute all or part of the apple cider vinegar with white vinegar, rice vinegar, or red wine vinegar for a slightly different flavor. Avoid balsamic vinegar as it will overpower the onions.
- White sugar – Helps to balance the acidity in the recipe.
- Seasonings – Salt, whole peppercorns, mustard seeds, a bay leaf, and red pepper flakes season the pickling liquid.
- Jalapeno – A thinly sliced jalapeno adds a bit of heat to the onions.
How To Make Quick Pickled Red Onions
Quick pickling is so easy and requires no special equipment!
- Add ingredients to the jar. Pack the sliced onions in a clean glass mason jar with the jalapeno slices, peppercorn, mustard seeds, red pepper flakes, and bay leaf.
- Make the pickling liquid. Combine the vinegar, water, sugar, and salt in a small pot. Cook over medium hat for 2-3 minutes, stirring until the sugar and salt completely dissolve.
- Combine. Immediately pour the vinegar mixture over the onions, making sure they are fully submerged.
- Cool. Let the jar cool to room temperature then seal with a lid and refrigerate. They can be served in as little as 30 minutes but are best after a few hours.
Recipe Tips & Variations
Here are a few ways to customize these quick pickled onions.
- Add other aromatics. You can mix in other aromatics like garlic cloves, coriander seeds, or star anise for different flavor profiles. Fresh herbs such as thyme or dill can also be used.
- Skip the spice. If you prefer milder heat, you can skip the jalapeños or cut back on the red pepper flakes.
- Sugar alternatives. Honey works well as a substitute for sugar. Agave syrup is another option.
- Cool before refrigerating. Let the jar cool to room temperature slowly before refrigerating for the best results.
Ways To Use Them
There are so many ways to use quick pickled red onions! One of my favorite ways to use them is on falafel wraps or on chicken shawarma. They also make a great garnish for tacos (like carne asada tacos), burrito bowls, and burgers (I really love them on chicken burgers).
You can also add them to charcuterie boards or use a topping for salads.
How Long Do These Last?
Since they are quick pickled and not traditionally pickled, these onions are NOT shelf stable and need to be kept in the fridge. They can be refrigerated in a sealed jar for up to 2 weeks. Make sure the onions stay submerged in the brine for freshness.
Quick Pickled Red Onions
Ingredients
- 1 large red onion thinly sliced
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 small jalapeño thinly sliced
- 1 bay leaf
Instructions
- Peel the red onion and slice it thinly. You can use a sharp knife or a mandoline slicer for even cuts.
- Pack the onion slices tightly into a clean glass jar or heat proof container, along with the jalapeño slices, peppercorns, mustard seeds, red pepper flakes, and bay leaf.
- In a small pot, combine the apple cider vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. This should take about 2-3 minutes.
- Once dissolved, remove the vinegar mixture from the heat and immediately pour it over the onions and aromatics. Make sure the onions are fully submerged in the liquid.
- Gently press the onions down with the back of a spoon if needed, to ensure everything is covered.
- Allow the jar to cool to room temperature, uncovered.
- Once cool, seal the jar with a lid and refrigerate. The onions will start to take on flavor in about 30 minutes, but they taste even better after a few hours.
- Store in the refrigerator for up to 2 weeks, and enjoy as a topping for tacos, sandwiches, salads, or burgers. Enjoy!
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