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quick-pickled-red-onions-open-mason-jar

Easy Quick Pickled Red Onions Recipe

Delicious, crunchy, quick pickled red onions. Ready in minutes and stays fresh for weeks. Perfect for salads, sandwiches, snacks, and more.
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Prep Time 15 minutes
Pickling Time 1 day
Total Time 1 day 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 71
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium red onions - thinly sliced
  • 3 cloves garlic - thinly sliced
  • 1 tsp black peppercorns
  • 1 1/2 cup vinegar
  • 1 1/2 cup filtered water
  • 1/2 cup cane sugar - preferably organic
  • 2 tsp sea salt

Equipment

  • medium pot
  • 32oz glass jar with lid - I like to use mason jars.
  • measuring cups and spoons
  • sharp knife
  • cutting board

Method
 

  1. Add vinegar, water, sugar, and salt to a medium pot and place it on the stove on medium-low heat.
  2. Stir continuously until the sugar and salt completely dissolve, about 2-3 minutes.
  3. Remove from the burner and let the liquid cool completely.
  4. While the brine is cooling, thinly slice the red onions and garlic cloves.
    pickled-red-onions-steps-one-two
  5. Place the red onions, garlic, and peppercorn in a 32 ounce glass container.
  6. Pour the cooled brine over the onions, making sure they are completely submerged.
    pickled-red-onions-steps-three-four
  7. Tightly seal the jar and turn it back and forth, upside down, to make sure the onions and liquid are well combined.
    pickled-red-onions-in-sealed-mason-jar
  8. Place the jar in the fridge for a minimum of one day before using.

Nutrition

Serving: 1servingCalories: 71kcalCarbohydrates: 16gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 586mgPotassium: 53mgFiber: 1gSugar: 14gVitamin A: 4IUVitamin C: 2mgCalcium: 15mgIron: 0.2mg

Notes

Recipe Tips:
  • Make sure to thinly slice the onions and garlic for the brine to be better absorbed.
  • Occasionally flip the container back and forth to mix up the onions and brine while it is sitting in the fridge.
  • It is important that the brine is completely cooled before pouring over the red onions as you do not want to actually cook the onions!
How to Store:
  • Pickled food lasts for a very long time in the fridge as long as the ingredients are submerged in liquid.
  • These pickled red onions can remain fresh in the fridge for up to 3 months.

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