Quick Pickled Red Onions
To pickle red onions quickly, submerge thin slices in a warm mixture of vinegar, salt, and sugar for at least 30 minutes. The onions soften slightly while retaining their crunch, turning from a deep magenta to a bright, neon pink as the acid works on them.
The balance of heat and acid
The warmth of the brine is essential to start the pickling process immediately. Aim for uniform, paper-thin slices so each piece absorbs the liquid evenly.
- Mandoline or sharp chef's knife
- Glass jar with lid
- Small saucepan
What goes in.
- 1 largered onion, sliced into thin half-moons
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspgranulated sugar
- 1.5 tspkosher salt
Warming the Brine
Heating the vinegar mixture until the salt and sugar dissolve ensures the onions cure rapidly without losing their snap.
The method.
Prep the onions
Use a mandoline to slice the onion into consistent, translucent rings. If you prefer a milder bite, soak the raw slices in cold water for 10 minutes then drain thoroughly.
Dissolve the brine
In a small saucepan, combine water, vinegar, sugar, and salt over medium heat. Stir until the sugar and salt vanish into the liquid; do not let it boil.
Combine
Pack the onion slices tightly into a clean glass jar. Pour the warm liquid over the onions until they are completely submerged.
Cool and set
Leave the jar uncovered on the counter until it reaches room temperature, then screw on the lid and move it to the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of black peppercorns or a dried bay leaf to the jar before pouring in the brine.
Heat
Drop one sliced habanero or a pinch of red pepper flakes into the jar for a sharp, lingering burn.
When it doesn't go to plan.
Wait at least 30 minutes before serving, but the flavor improves significantly after 24 hours.
The onions will keep in the refrigerator for up to two weeks.
Use any leftover brine as a base for vinaigrettes or to brighten up a potato salad.
The ones that keep coming up.
Why did my onions turn neon pink?
This is a reaction between the acidity in the vinegar and the natural pigments in the onion. It is expected and shows the pickling is working.
Can I use white vinegar?
Yes, but it is much harsher. If you use white vinegar, consider adding an extra teaspoon of sugar to mellow the sharpness.
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