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Recipes

Quick-Pickled Red Onions

A pint jar of pink pickled red onions on a wooden board with loose onion rings and peppercorns

Bright, crunchy, and ready in 30 minutes. The jar in the fridge that makes everything taste finished.

By Spatulab Kitchen · Published

Prep
10 min
Cook
5 min
Total
45 min
Servings
16
Yield
One pint jar
Tags

Ingredients

Brine

  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt

Jar

  • 1 large red onion, thinly sliced into rings
  • 1/2 tsp black peppercorns
  • 1 bay leaf (optional)

Method

  1. Pack the onion rings, peppercorns, and bay leaf into a clean pint jar.
  2. Bring the vinegar, water, sugar, and salt to a simmer, stirring until the sugar and salt dissolve.
  3. Pour the hot brine over the onions, pressing them down so every ring is submerged.
  4. Cool on the counter for 30 minutes. They're ready to eat now and better tomorrow.

Notes

The brine is roughly 3 parts vinegar to 2 parts water, sharp enough to keep the onions crisp for two weeks in the fridge and mild enough to eat by the forkful.

Pile them on tacos, grain bowls, avocado toast, or anything rich that needs a lift. When the jar is empty, slice another onion into the leftover brine for a second (slightly softer) batch.

Variations

  • Spicy: add a split jalapeño or a pinch of chili flakes.
  • Herby: tuck in a few sprigs of dill or oregano.
  • Low-sugar: skip the sugar entirely; the onions will be sharper.

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