Quick-Pickled Red Onions

5 from 2 votes

This easy recipe comes together in just minutes and is tangy and slightly sweet addition to tacos, salads, sandwiches, and more.

Course: Condiment

Cuisine: American

Keyword: easy, quick

Servings: servings

Thinly slice the red onions using a sharp knife (or if you have it you can use a mandolin.) For half moons (like I did), cut the onion in half from root to tip, place the flat side down, and slice thinly. For full circles, cut the onion in half crosswise through the middle, then slice into thin rounds.
Pack the sliced onions into a jar. I used a 25-ounce jar, but a quart (32-ounce) mason jar works too.
In a medium saucepan, combine the water, vinegar, salt, and sugar.
Heat over medium to medium-high heat until the sugar and salt dissolve.
Pour the hot vinegar solution over the onions.
Cover with a lid and refrigerate for at least 1-12 hours, until the onions have softened.

If you don’t have a big jar, use two smaller ones (like a pint jar) and just divide the onions and brine evenly.
Double or triple the recipe if you want to stock up or share with friends.
These pickled onions keep well in the fridge for up to 3 weeks. They’re at their best within the first 1 – 2 weeks when the flavor is fresh and bright.
Don't toss the leftover pickling brine! The brine can be a delicious addition to salad dressings, added to marinades, or drizzled over roasted veggies.