Quick Pickled Red Onion
Updated March 12, 2025
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large red onion
- 2teaspoons kosher salt (such as Diamond Crystal)
- 2teaspoons granulated sugar
- ¾cup vinegar (white or red wine, distilled or apple cider)
Nutritional analysis per serving (2 servings)
121 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive.
- Step 2
Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.
- Step 3
Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.
- Step 4
Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.
Private Notes
Comments
This is a good way to make lots of ‘small batch’ pickled vegetables. Easy & no-fuss. However, it’s a good idea to rinse canning Jars in hot water, then set them in a shallow pan with an inch or two of hot water in it Before filling the jars with boiling hot brine. (Also keeps any spills contained). Pouring Hot brine into cold canning jars can crack them. A tip my mom taught me long ago.
I use a mason jar. Fill it about half way with everything except the onion. Microwave a minute or two, then add the red onion (which have been sliced on a mandolin for ease and uniformity). After a half hour, put the lid on and store in the fridge for a week. I love them on avocado toast and they also elevate cold cut sandwiches.
I always add a bay leaf and a few peppercorns. I add a littles sugar but this amount and the amount of salt seem a bit excessive.
I made this with red wine vinegar and it turned out pretty good, but a little salty. I'll definitely cut the salt in half next time
Less sweet than other recipes I've tried, so this is my new "go to"
This is my go-to pickled onion recipe, and I have a jar at all times for salads and sandwiches. Put all ingredients in a jar, give it a shake, and put in fridge. No need to involve the stove at all,
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