Quick Pickled Red Onions
These Quick Pickled Red Onions are a must-have fridge staple! Made with a simple warm brine of red wine vinegar, sugar, and salt, they add the perfect crunch to tacos, burgers and more!
Ingredients
- 2 medium red onions thinly sliced
- 1 cup water
- 1 cup red wine vinegar or your vinegar of choice
- 2 teaspoons salt
- 2 tablespoons granulated sugar
Instructions
- Pack the sliced onions tightly into two pint-sized glass jars or one large quart jar.
- In a small saucepan or a glass measuring cup, heat the water until it is very hot but not boiling. Add the granulated sugar and salt to the hot water, stirring until completely dissolved.
- Stir the red wine vinegar into the sugar and salt mixture until well combined. Allow to cool for 10 minutes before pouring over the onions.
- Carefully pour the brine over the packed onions in the jar(s). Use a spoon to gently press the onions down to ensure they are fully submerged in the liquid.
- Leave the jars uncovered on the counter until they have cooled completely to room temperature.
- Once cooled, secure the lids and place the jars in the refrigerator. The onions will be ready to eat in about 1 hour. Refrigerate overnight for the best flavor. Enjoy!
Notes
- Vinegar Substitutes: If you don’t have red wine vinegar, distilled white vinegar or apple cider vinegar can be used in the same amount.
- Storage: These pickled onions will stay fresh and crunchy in the refrigerator for up to 2–3 weeks.
- Wait Time: For the best results, I recommend making these a day ahead of time to let the onions soak up the brine flavor.
Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 0.2gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 391mgPotassium: 35mgFiber: 0.3gSugar: 3gVitamin A: 0.4IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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