Description
Crisp, tangy, and vibrant neon pink Quick Pickled Red Onions ready in just 10 minutes. The ultimate versatile condiment to instantly elevate street tacos, grain bowls, burgers, avocado toast, and fresh salads.
Ingredients
Scale
- 2 medium red onions (approx. 1 lb / 450g), peeled and sliced paper-thin into half-moons or rings
- 3/4 cup (180ml) warm filtered water
- 3/4 cup (180ml) raw unfiltered apple cider vinegar (or distilled white vinegar / rice vinegar)
- 1 1/2 tablespoons (20g) granulated cane sugar or pure maple syrup
- 1 1/2 teaspoons (9g) fine sea salt or kosher salt
- 2 cloves fresh garlic, peeled and gently smashed
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander seeds (optional, adds bright citrus note)
- 1 dried Turkish bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional, for subtle warmth)
Instructions
- Slice the Onions Paper-Thin: Using a sharp chef knife or a Japanese mandoline set to 1/8-inch thickness, slice the red onions thinly and uniformly. Slicing them thinly ensures rapid brine penetration and quick tenderization while retaining signature crunch.
- Pack the Clean Glass Jar: Place the sliced onions into a clean 16-oz or 24-oz wide-mouth glass Ball mason jar. Add the smashed garlic cloves, whole black peppercorns, coriander seeds, dried bay leaf, and red pepper flakes throughout the layers. Pack the onions down gently with your fingers.
- Simmer the Tangy Brine: In a small stainless steel or ceramic saucepan, combine the water, apple cider vinegar, granulated sugar, and fine sea salt. Place over medium heat and warm for 2 to 3 minutes, stirring occasionally, just until the sugar and salt dissolve completely. Do not boil vigorously; gentle heat is sufficient.
- Pour Brine Over Onions: Carefully pour the hot vinegar brine into the jar, covering the sliced onions completely up to 1/2 inch below the rim. Use a clean butter knife or spoon to press the onions down beneath the liquid surface and release any trapped air bubbles.
- Rest, Cool & Serve: Allow the jar to sit uncovered at room temperature for 20 to 30 minutes. As the acidity interacts with the onion anthocyanins, the onions will miraculously transform into a brilliant neon magenta-pink hue. Seal with a tight-fitting lid and transfer to the refrigerator. Enjoy immediately or chill for maximum crispness!
Notes
Always use glass mason jars for pickling, as vinegar acid can react with metal or plastic containers. Quick pickled red onions keep exceptionally well in the refrigerator for up to 3 to 4 weeks, with their vibrant color and tangy crunch intensifying over time.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Cooking tips
- Cuisine: Mexican / American / Fusion