Quick Pickled Red Onions
This quick pickled red onions recipe is incredibly easy to make, and it’s a simple way to jazz up everything from tacos to salads to burgers! They’re tangy, sweet, and crunchy.
- 1 medium red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons grenadine or white sugar (see note)
- 1 teaspoon salt
- Peel and then slice the onion thinly. I prefer using my mandoline for this and set it to a 3mm thickness (1/8"). Add the onion slices to a mason jar.
- Add the vinegar, water, grenadine (or sugar) and salt to a small saucepan. Bring it to a boil and stir until it's a smooth mixture. Let it cool for a few minutes.
- Carefully pour the vinegar mixture into the jar. Give it a stir. Leave it to cool to room temperature, and then put the lid on and refrigerate. They will be ready to eat after they've cooled, but I do prefer to let them sit in the fridge for at least a few hours first prior to serving. I like the taste/texture of these within the first few days, but they'll keep in the fridge for a couple weeks.
Why you’ll love it
Whenever I order tacos and find pickled red onions on them, let me tell you, I am delighted. They’re just so vibrant and pack a punch of flavor. Until I made them myself, I didn’t really realize it’s super simple to pickle red onions at home. They’re always in my fridge!
The bright pink color is very appealing and makes any dish pop, and the flavor gives an irresistible zip. Adding a little bit of vinegary goodness and crunch to sandwiches and bowls is always a good idea. You’ll serve these easy pickled onions with everything!
What you’ll need
- Grenadine – I use Rose’s grenadine. It’s not just for Shirley Temples! Yes, it’s purely for sweetness and color. It’s not made of pomegranates.
- Salt – to bring out the flavors and help the quick pickling process.
Pro tip
Pickled onions will be more vibrantly fuchsia if you use grenadine, but they will still be a pretty (lighter) pink if you use white sugar instead!
How to make pickled red onions
Peel the onion, and slice it very thinly using a mandoline. Place the slices in a mason jar, and set aside. Add the pickling ingredients to a saucepan. Bring to a boil, stir until smooth, then cool the mixture for a few minutes.
Pour the pickling liquid into the mason jar and stir. Bring to room temperature, then cover with the lid and refrigerate. I like them perfectly cold and crisp from the fridge after a few hours.
Substitutions and variations
- If you want to jazz up these picked onions, try adding in peppercorns, sliced jalapeño peppers, peeled garlic cloves, or even fresh herbs.
- You could swap the white vinegar for red wine vinegar or apple cider vinegar.
- Adjust the grenadine/sugar ratios once you’ve made these if you feel they need to be more or less sweet to suit your personal tastes.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this OXO mandoline slicer to get those perfect thin ribbons.
- The jar pictured is a 16 oz/500ml wide mouth mason jar.
- I always use a protective glove with my mandoline — don’t take any chances with safety!
- Here’s my favorite cutting board.
Leftovers and storage
- These keep well and should last in the fridge for a couple of weeks in an airtight container.
- I don’t recommend freezing these because the texture of the onions can change, but you could always try and see if you like the results.
Quick Pickled Red Onions
pickled red onions recipe is incredibly easy to make, and it's a simple way to jazz up everything from tacos to salads to burgers! They're tangy, sweet, and crunchy.
