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Home » Pickling & Preserving » Quick Pickled Red Onions

Quick Pickled Red Onions

Pickling & Preserving

22 Nov

A delicious addition to sandwiches, charcuterie boards, and brisket, these Quick Pickled Red Onions are big on flavor and so easy to make! No special equipment required.

Sometimes one small addition can make a big difference. These Quick Pickled Red Onions are super simple and they add a tangy and zesty little crunch to anything you put them in.

Six ingredients and a total time of less than 10 minutes, these make a great addition to salads, sandwiches, pickle plates, brisket… just about anything you can think of!

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Ingredients for Quick Pickled Red Onions on a board.

What you’ll need to make Quick Pickled Red Onions:

  • Water
  • Apple Cider vinegar
  • Kosher salt
  • Black peppercorns
  • Medium red onion
  • Medium jalapeno pepper
  • Pint sized mason jar

Quick & Easy Video: Making Quick Pickled Red Onions


Finished picture of Quick Pickled Red Onions in a jar.

How to make Quick Pickled Red Onions

These Quick Pickled Red Onions are super simple and they add a tangy and zesty little crunch to anything you put them in. They are super easy to make and they keep in the refrigerator for 2-3 weeks!

Pouring vinegar into a saucepan with water.

Add water and vinegar to a small saucepan and heat over high heat.

Adding salt and peppercorns to the vinegar brine.

Add kosher salt and peppercorns and stir to dissolve.

Brine for Quick Pickled Red Onions in the saucepan being stirred with a wooden spoon.

Heat the mixture until steaming then remove from the heat.

Red onions and sliced jalapenos on a cutting board.

Cut both ends off of the onion and remove the peel. Cut the onion in half and slice both the onion and the jalapeno into thin slices. Put the slices into a medium bowl and set aside.

Sliced onions and jalapenos in hot water.

Bring a kettle or a saucepan full of water to a boil. Pour the boiling water over the onion and jalapeno slices in the bowl and leave for one minute to soften.

Drained onions and jalapenos in a colander for Quick Pickled Red Onions.

Drain the water from the onions and jalapenos.

Onions being packed into a mason jar with a wooden spoon.

Pack the softened onion and jalapeno slices into a pint sized mason jar using a wooden spoon.

Brine being poured through a funnel over the onions in the mason jar.

Pour the prepared brine over the top, filling the jar. Make sure the contents are submerged. Discard any unused brine.

Seal the jar with a tight fitting lid and move to the refrigerator. Leave the pickled onions overnight to infuse the flavors.

The next day they are ready to be served immediately. Store in refrigerator after opening. Enjoy!

Finished Quick Pickled Red Onions in a jar.

Other Pickling Ideas You May Like

Easy Italian Pickled Mushrooms – Infused with vinegar and then tossed with garlic, spices and a drizzle of oil.

Pineapple Cowboy Candy – Jalapenos taken to a whole new level of sweet, savory and spicy.

Super Simple Refrigerator Pickles – Great for snacking and ready to eat in no time at all!

Hot Italian Giardiniera – a delicious way to preserve veggies and a great little snack too!

Pickled Asparagus – Easy and delicious, Pickled asparagus makes a great addition to a cheese plate, a Bloody Mary, or even just a pickle on the side!

Quick Pickled Red Onions

A delicious addition to sandwiches, charcuterie boards, and brisket, these Quick Pickled Red Onions are big on flavor and so easy to make! No special equipment required.
4.50 from 4 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 1 Pint Jar
Calories: 75kcal

Equipment

  • 1 Pint Sized Mason Jar

Ingredients

  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/8 tsp black peppercorns
  • 1 medium red onion
  • 1 medium jalapeno pepper
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Instructions

  • Add water and vinegar to a small saucepan and heat over high heat.
  • Add kosher salt and peppercorns and stir to dissolve.
  • Heat the mixture until steaming then remove from the heat.
  • Cut both ends off of the onion and remove the peel. Cut the onion in half and slice both the onion and the jalapeno into thin slices.
  • Put the slices into a medium bowl and set aside.
  • Bring a kettle or a saucepan full of water to a boil. Pour the boiling water over the onion and jalapeno slices in the bowl and leave for one minute to soften. Drain.
  • Pack the softened onion and jalapeno slices into a pint sized mason jar using a wooden spoon.
  • Pour the prepared brine over the top, filling the jar. Make sure the contents are submerged. Discard any unused brine.
  • Seal the jar with a tight fitting lid and move to the refrigerator. Leave the pickled onions overnight to infuse the flavors.
  • The next day the quick pickled red onions are ready to be served immediately. Store in refrigerator after opening. Enjoy!

Nutrition *

Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1180mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!
  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

4 Comments

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Reader Interactions

Comments

  1. Penny says

    December 17, 2022 at 12:13 pm

    5 stars
    So good on roast beef sandwiches!

    Reply
  2. John says

    December 16, 2022 at 5:12 am

    3 stars
    No sugar?????

    Reply
    • The Bandit says

      December 17, 2022 at 12:11 pm

      5 stars
      Hi John! While we add sugar to a lot of our other pickles (like Old English Pickled Onions for example) we don’t find it necessary in this recipe. Feel free to add it if you like. Usually one teaspoon to a jar is appropriate. 🙂

      Reply
  3. Ralph says

    December 13, 2022 at 2:15 pm

    5 stars
    These were so easy to make thanks

    Reply

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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