Bright, tangy, and ready in under an hour — these pickled onions bring restaurant-quality flavor to your tacos, burgers, salads, and more!
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Yield: 1 cup
🧅 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Red onion | 1 medium | Thinly sliced (1/8-inch thick for best crunch) |
| White vinegar | ½ cup (120 ml) | You can also use apple cider vinegar for milder tang |
| Water | ½ cup (120 ml) | Tap water works fine |
| Sugar | 1 tablespoon | Balances the acidity — honey works too |
| Salt | 1 teaspoon | Kosher or table salt |
🔥 Optional Flavor Add-Ins
Want to level up your pickles? Try one or two of these:
-
1 garlic clove (smashed) 🧄
-
½ teaspoon whole peppercorns ⚫
-
A few red pepper flakes 🌶️
-
1 bay leaf 🌿
-
1 teaspoon mustard seeds
🥣 Instructions
Step 1 – Slice the Onions
Use a sharp knife or mandoline to slice the onion thinly (about 1/8-inch thick).
Pack the slices tightly into a clean glass jar or container (like a mason jar).
Step 2 – Make the Brine
In a small saucepan, combine:
-
Vinegar
-
Water
-
Sugar
-
Salt
Heat over medium heat until the sugar and salt completely dissolve — about 2 minutes.
(You don’t need to boil it, just make sure it’s clear and hot.)
Step 3 – Pour the Brine
Carefully pour the hot liquid over the onions in the jar until they’re fully submerged.
Tap the jar gently on the counter to release any trapped air bubbles.
Step 4 – Cool & Chill
Let the jar sit uncovered for about 30 minutes to cool at room temperature.
Once cool, cover with a lid and refrigerate.
They’re ready in 30–60 minutes, but for best flavor and color, chill at least 2 hours or overnight.
💡 Tips for Perfect Pickled Onions
✅ Slice evenly — a mandoline makes it easy.
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