Quick pickled red onions soak up a tangy, slightly sweet brine made with apple cider vinegar, enhancing their vibrant flavor. In just minutes, they transform into the perfect crisp, zesty topping for tacos, salads, and more.
Recipe Highlights
Quick & Easy: No complicated steps. This recipe comes together in minutes!
Bold Flavor: The apple cider vinegar brine adds a perfect balance of tangy and slightly sweet flavor. For even more bold flavor, give quick pickled shallots, quick pickled jalapeños, or spicy pickled asparagus a try!
Versatile: Great on venison street tacos, BBQ venison sandwiches, Greek steak salads, elk burgers, Mediterranean venison meatballs, and more.
Ingredients
- Red Onion: Red onions are ideal for pickling because they have a mild sweet flavor and vibrant color that deepens as the onions pickle.
- Apple Cider Vinegar: Apple cider vinegar adds a slightly fruity flavor and mild tanginess, but white vinegar can be used for a sharper flavor.
See recipe card for quantities.
How To Make Quick Pickled Red Onions with Apple Cider Vinegar
This recipe comes together in a few simple steps. Read below for how to make it!
- Step 1: Cut off the root and tip ends of the red onion.
- Step 2: Cut the onion in half root to tip.
- Step 3: Remove the core and thinly julienne (slice) each half of the onion.
- Step 4: Pack the onion slices into the glass jar.
- Step 5: Combine the remaining ingredients in a small saucepan.
- Step 6: Bring to a simmer over medium-high heat, stirring occasionally. Once the liquid boils and the sugar and salt are dissolved, remove the pan from the heat.
- Step 7: Pour the vinegar mixture over the onions in the jar.
- Step 8: Loosely set the lid on top of the jar and let it cool at room temperature for 30 minutes. Place the lid on the jar tightly and refrigerate until fully cooled. Pickled onions will keep in the fridge for up to 2 weeks.
Pro Tip
Let the onions sit in the fridge for at least a few hours before eating them for maximum flavor!
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinEnhance your pickled red onions with these flavorful variations:
- Chili Flakes or Sliced Jalapeños: For a spicy kick, mix in red pepper flakes or thinly sliced jalapeños.
- Fresh Herbs: Add sprigs of thyme or rosemary for an aromatic twist.
- Garlic Cloves: A couple of smashed garlic cloves infuse the brine with a rich, savory depth.
- Black Peppercorns: Whole black peppercorns provide a subtle heat and a hint of spice to balance the tangy brine.
- Citrus Zest: Add lemon or orange zest for a bright, citrusy note that enhances the tangy brine.
Storage
Store pickled red onions in a glass jar or airtight container in the refrigerator. They’ll develop even more flavor as they sit and will stay fresh for up to 2 weeks. Always use a clean utensil when serving to help maintain their quality.
Serving Suggestions
Pickled red onions add a punch of flavor and a pop of color to any dish! Pile them onto sandwiches, burgers, tacos, or elk nachos for a tangy crunch, or sprinkle them over salads and avocado toast for a bright, zesty contrast. They’re the perfect way to elevate any meal with minimal effort!
Recipe FAQs
Yes! Apple cider vinegar adds a slightly sweet and fruity tang that complements the natural flavor of red onions, making it a great choice for pickling.
Absolutely! Apple cider vinegar has the right level of acidity for safe pickling and provides a more complex, slightly sweeter flavor compared to white vinegar.
Both work well, but it depends on your preference! White vinegar has a sharper, more neutral taste, while apple cider vinegar adds a subtle sweetness and depth. If you want a milder, fruitier taste, go with apple cider vinegar. For a more traditional tangy bite, choose white vinegar.
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Quick Pickled Red Onions
Equipment
Ingredients
- 1 medium red onion
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
- Cut off the root and tip ends of the red onion. Cut the onion in half root to tip. Remove the core and thinly julienne (slice) each half of the onion. Pack the onion slices into the glass jar.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the liquid boils and the sugar and salt are dissolved, remove the pan from the heat.
- Pour the pickling liquid over the onions in the jar. Loosely set the lid on top of the jar and let it cool at room temperature for 30 minutes.
- Place the lid on the jar tightly and refrigerate until fully cooled. Pickled onions will keep in the fridge for up to 2 weeks.
Notes
- Red onions are ideal for pickling because they have a mild sweet flavor and vibrant color that deepens as the onions pickle.
- Apple cider vinegar adds a slightly fruity flavor and mild tanginess, but white vinegar can be used for a sharper flavor.
- Let the onions sit in the fridge for at least a few hours before eating them for maximum flavor!
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