Quick Pickled Red Onions (No Cook)
My Quick Pickled Red Onions is a no cook recipe for pickles that can be prepared in minutes and ready to eat in 1 hour! These easy pickled onions are made so much faster than traditional pickling methods. Add them to salads, sandwiches and tacos for a bit of crunch and tanginess.
Servings: 1.5 cups
Calories: 2tablespoons
Equipment
- Wide Mouth Pint Jars
Ingredients
- 1 cup hot, not boiling, water (microwave tap water 40 seconds)
- ½ cup apple cider vinegar or distilled white vinegar
- 1 teaspoon table salt
- 1 teaspoon granulated sugar
- 1 medium to large red onion (also called purple onion) about 2 cups sliced
Instructions
- Whisk together the water, vinegar, salt, and sugar and set aside.
- Cut the onion in half from top to bottom, vertically. Thinly slice the onions. I like to cut them about ⅛ -inch thick but you could even shave them using a hand held mandolin-type slicer.
- Arrange the onion slices in a wide mouth Mason pint jar or air tight container. It’s ok to press them in firmly to fit then all in. Pour the vinegar mixture over the onions. Secure the jar with a lid and refrigerate them for at least 1 hour. The flavor and color is best after 24 hours.
Notes
Pro Tip: Red wine vinegar adds depth of flavor but also darkens the color of the pickled onions.
Substitutions & Variations:
- Pickled Red Onions without Sugar - You can omit the sugar. The small amount of sugar cuts the stringent tartness of vinegar and salt but it will still work without it.
- How to Make Spicy Pickled Red Onions - Add a couple of dried hot chile peppers.
- A touch of heat - Add 6 whole peppercorns.
- Red Wine Vinegar Pickled Red Onions - Substitute red wine vinegar for the distilled white vinegar. The white part of the onions will discolor slightly but that’s just the onion absorbing the red white vinegar color and flavor.
- Mexican Pickled Onions - Mexican pickled onions are fermented onions (or marinated onions)in lime juice and salt. Use this recipe and substitute fresh lime juice (about 6 large limes) for the apple cider vinegar and omit the sugar. Sprinkle in a little black pepper or add ⅛ teaspoon ground cayenne pepper for Spicy Mexican Pickled Onions.
