Quick Pickled Red Onions

Quick Pickled Red Onions are crunchy and tangy and can be used on tacos, salads, sandwiches and pizza. It takes less than 15 minutes to make them and they keep in the refrigerator for up to one month. Make some today to take your meals to the next level!

Red onions can be strong and overpowering when eaten raw. For years, I have sliced them thin and pickled red onions to use in salads and on tacos. They add a wonderful crunch and a tangy pop of flavor to many dishes. Pickling them gives the onions a lighter, brighter flavor.

How to cut red onions?

When slicing your onions, you want to have everything (cutting board, knife, clean jars) in place and ready to go. Red onions are strong and will make your eyes water if you don’t move quickly. You can wear food preparation gloves to slice your onions, if desired. Cut off the root and top end of the onion. Cut it in half from top to bottom and remove the peel. Slice the onion into thin slices and separate the rings. Pack them tightly into your clean jars, pressing down as you go. Wash your hands thoroughly when done slicing the onions and never touch your eyes or face while cutting them.

I used one large red onion per one pint jar. Add a few sprigs of thyme and 1/2 teaspoon of pickling spices to the jar before pouring the brine over top. This recipe makes 2 pint jars in total.

Makes 2 pint jars.

1 1/2 cups water
1/2 cup vinegar (rice vinegar or white vinegar works best)
1 tablespoon fresh lemon juice
2 tablespoons sugar
2 teaspoons salt
2 large red onions, sliced thin
4 sprigs of thyme
1 teaspoon mixed pickling spices (includes Mustard Seeds, Black Peppercorns, Dill Seed, Cardamom, Ginger, Coriander, Cloves, Allspice, Bay Leaves and Chili Pepper)

How to make Quick Pickled Red Onions?

Peel and slice your red onions into thin slices. Separate the rings and pack them into two clean pint jars.
Add two sprigs of herbs, such as thyme and 1/2 teaspoon pickling spices into each jar.
In a small saucepan, heat the first 5 ingredients to boiling. Stir until sugar and salt are dissolved.
Pour the brine over the onions in each jar until onions are covered. Allow jars to cool to room temperature.
Cover and seal each jar with a lid, leaving about 1/2-inch of space at the top of the jar. Refrigerate the jars for at least two hours. Recipe makes 2 pint jars.

The whole process takes about 15 minutes and your pickles can be ready after two hours in the refrigerator. I think they are best when eaten the next day. I try to always have a jar on hand for our favorite lunches, like sandwiches and tacos.

How to use pickled red onions?

We are addicted to pickled red onions on tacos! They are a yummy complement to shredded pork, beef or chicken. We also love them on salad. They provide a delicious tangy pop of flavor! Pizza and sandwiches are another great way to eat your Quick Pickled Red Onions, adding a little spicy crunch to each and every bite.