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!
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
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!
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 the water from the onions and jalapenos.
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 they are ready to be served immediately. Store in refrigerator after opening. Enjoy!
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
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
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 *
* The information shown is an estimate provided by an online nutrition calculator.
Penny says
So good on roast beef sandwiches!
John says
No sugar?????
The Bandit says
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. 🙂
Ralph says
These were so easy to make thanks