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A vibrant and close-up view of quick pickled red onions, beautifully jarred and glistening in a glass container. The foreground features the sliced onions, showcasing their deep magenta color alongside a sprinkle of spices like mustard seeds and coriander. In the middle, include a wooden spoon resting against the jar, hinting at the homemade aspect. The background should be softly blurred, featuring a rustic kitchen counter with fresh ingredients like chilies and herbs, bathed in warm, natural lighting that creates a cozy atmosphere. The scene is inviting and fresh, perfectly capturing the essence of a quick and delicious recipe ready in just 15 minutes.

Easy Pickled Red Onion Recipe

This quick pickled red onion recipe takes just 5 minutes of active prep to bring a bright, crisp, tangy pop of color and flavor to tacos, burgers, salads, and grain bowls. No canning required!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Servings 8 servings
Calories 15 kcal

Ingredients
  

  • 1 large red onion , sliced thin (preferably using a mandoline)
  • ½ cup water
  • ½ cup apple cider vinegar (or white distilled vinegar)
  • 1 tablespoon granulated sugar (or maple syrup / honey)
  • 1 ½ teaspoons fine sea salt

Optional Flavor Boosters

  • 1 clove garlic , smashed
  • 5 –10 whole black peppercorns
  • ½ teaspoon red pepper flakes (for spice)
  • 1 sprig fresh oregano or thyme

Instructions
 

  • Place the thinly sliced red onions (and any optional herbs/spices) into a clean 16 oz (pint-sized) glass Mason jar. Pack them tightly.
  • In a small saucepan over medium heat, combine the water, apple cider vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved (about 2–3 minutes). Remove from heat.
  • Pour the warm brine over the sliced onions, ensuring they are completely submerged. Press down gently with a spoon if necessary.
  • Let the jar sit uncovered at room temperature for 15–20 minutes. The onions will soften, turn a vibrant pink color, and absorb the brine.
  • Cover with a lid and transfer to the refrigerator. Serve chilled.

Storage & Shelf Life

  • Refrigeration: Store sealed in a glass jar in the fridge for up to 2–3 weeks.
  • Best Texture: For peak crunchiness, enjoy within the first week.

Nutrition Information (per serving / 2 tbsp)

  • Carbohydrates: 3 g
  • Sodium: 220 mg
  • Fiber: 0.5 g
  • Sugar: 2 g