Quick Pickled Red Onions

5 from 2 votes

Learn how to make quick pickled red onions with six simple ingredients! Crisp and tangy, this recipe is the perfect way to enhance the taste and texture of all your favorite recipes.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 54kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pot
1 colander
1 sealable container

Ingredients

1 large red onion peel and slice into 1/4-inch thick slices
1 cup rice vinegar or white vinegar
1 cup warm water
2.5 tablespoons cane sugar depending on preferred sweetness
2 cloves garlic sliced or left whole
5-10 pink peppercorns

Instructions

Boil a pot of water. While the water is boiling, peel and slice the red onion into 1/4-inch thick slices. Add the slices to a colander over the sink. Pour the boiling water over the slices for a quick blanch. This will help soften the onion.
Next, in a sealable container, combine the warm water and sugar. Stir until the sugar is dissolved. Add the rice vinegar, garlic cloves and peppercorns. Stir well.
Add the warm blanched onions to the pickling juice. Seal the container closed and store in the refrigerator for at least one hour before using.

Notes

How to Store

These onions will last for two weeks if you keep them covered in an airtight container and refrigerated. However, they will taste best if eaten within the first week.

Nutrition