preserve · Preserve

How to Quick Pickle Onions

Quick pickled onions take 30 minutes and require just onions, vinegar, water, salt, and sugar. Slice the onions thin, pack them in a jar, pour hot seasoned vinegar over them, and let them sit. They'll be tangy and crisp within half an hour, ready to brighten tacos, salads, or sandwiches.

Total time: 30 min
Hands-on: 10 min
Serves: 4
Difficulty: Easy

Ingredients

1 large red or white onion
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

Step by step

Slice the onions. Cut 1 large red or white onion into thin half-moons, about 1/8-inch thick. Red onions turn the prettiest pink color, but white onions work just as well. Pack the slices into a clean mason jar or bowl.
Make the pickling liquid. Combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
Pour and wait. Pour the hot vinegar mixture over the onions. The liquid should cover them completely. Let them sit at room temperature for 30 minutes. They'll soften slightly and turn bright pink if using red onions.
Store or serve. Use immediately or cover and refrigerate. They'll keep for up to 2 weeks in the fridge and actually improve in flavor after the first day.

Tips & troubleshooting

Use a mandoline or sharp knife for consistently thin slices that pickle evenly
If the onions are too sharp, rinse the sliced onions in cold water before pickling
Apple cider vinegar works in place of white vinegar for a rounder, less acidic flavor
Save the leftover pickling liquid to use as a bright salad dressing

Variations

Spiced Pickled Onions. Add 1/2 teaspoon whole peppercorns, 2 bay leaves, or a pinch of red pepper flakes to the vinegar mixture before heating.
Sweet Pickled Onions. Increase sugar to 2 tablespoons for a sweeter pickle that pairs well with rich meats or cheese.
Herb Pickled Onions. Tuck fresh thyme sprigs or dill into the jar with the onions before adding the hot liquid.

Questions

Can I pickle onions without heating the vinegar?: Yes, but it takes longer. Mix cold vinegar with salt and sugar until dissolved, pour over onions, and wait 2-3 hours for them to soften and pickle properly.
Why do my pickled onions taste too salty?: You used too much salt or didn't balance it with enough sugar. Start with the base recipe and adjust from there. A little sugar cuts the saltiness significantly.
How long do quick pickled onions last?: They stay good in the refrigerator for 2 weeks. They're best after sitting overnight but perfectly edible after 30 minutes.
Can I reuse the pickling liquid?: Not for pickling more onions, since it's been diluted. But it makes an excellent vinaigrette or can brighten up marinades for meat.