How to Make the Best Quick Pickled Red Onions

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There are two types of people in this world: those who put pickled red onions on everything and those who haven’t discovered them yet. If you’re in the latter camp, prepare to have your world changed. These vibrant, tangy, and slightly sweet onions are the ultimate condiment. They will elevate everything from tacos and salads to burgers and avocado toast. Also, you can make a batch in just 10 minutes with only a handful of ingredients. Get ready to add a burst of flavor to every meal with this simple, quick, and absolutely essential recipe.

The history of pickled onions is deeply intertwined with the history of pickling itself, a practice that dates back thousands of years.

Ancient Origins of Pickling

The core of pickling has always been about preservation. Before refrigeration, people needed a way to store food for long periods, especially through the winter. Immersing vegetables in vinegar or a salty brine creates an environment where bacteria can’t thrive, which prevents spoilage.

The method of pickling spread across civilizations, including ancient Egypt, Greece, and the Roman Empire, where pickled foods were used to sustain armies and for their health benefits.

Onions are one of the oldest cultivated crops, with a long history of being used in cuisines around the world. Because of their role in various diets and their long shelf life, it is safe to assume they were among the first vegetables to be preserved through pickling.

The Rise of the “Quick Pickle”

While the traditional pickling process involves long fermentation the modern “quick pickle” is a more recent development. This method, which is what most people today use for pickled red onions, involves simply marinating thinly sliced vegetables in a brine of vinegar, salt, and sugar for a short time. This process doesn’t rely on fermentation and is more about achieving a tangy, crisp texture and a vibrant flavor quickly, rather than long-term preservation.

The recent surge in the popularity of pickled red onions can be attributed to their versatility and the rise of ethnic foods. Their bright color, sharp flavor, and satisfying crunch make them a perfect condiment for everything from Mexican tacos to Middle Eastern-inspired salads, and the fact that they can be made at home in minutes has made them a kitchen essential for many.

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 1 Gallon Glass Mason Jars – Extra Large Wide Mouth Jars

How To Make Pickled Red Onions

Making pickled red onions is fairly simple and quick. Start my slicing 4 red onions.

Fill a 1-gallon wide mouth mason jar with sliced red onions.

Mix a 1/2 cup of cane sugar, 4 tbsp of sea salt, 4 cups apple cider vinegar, and 4 cups of filtered water.

Pour liquid mixture into jar with red onions.

I like to add some fresh herbs from my garden for extra flavor. For this batch I grabbed a small handful of basil and a couple sprigs of thyme. Chop herbs of choice and add to the jar.

Let the jar sit out to marinate for same day use. For later use store in the refrigerator.

Stores in the refrigerator for up to two weeks.

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