Bright Tangy Quickpickled Red Onions

Q: What vinegar and sweetener should I use — can I swap apple cider vinegar or honey?

Yes — distilled white, apple cider or white wine vinegar all work as 1:1 swaps and each gives a slightly different flavour: white is clean, apple cider is fruitier, wine vinegar is more complex. You can replace granulated sugar with equal amounts of honey or maple syrup (taste and adjust), but avoid dense, dark vinegars like balsamic because they muddle the colour. If you use table salt instead of kosher, reduce the amount — finer salts pack more sodium per teaspoon.

Q: How long will pickled red onions keep in the fridge and how can I tell if they’ve gone bad?

Stored in a sealed jar and fully submerged in brine, quick-pickled red onions keep best for about 2–3 weeks in the refrigerator; flavour and texture are at their peak in the first week or two. Discard them if the brine turns cloudy, develops an off smell, or the onions become slimy — those are signs of spoilage. Always use clean utensils to remove onions so you don’t introduce contaminants.

Q: How do I keep the onions crisp and get that vivid pink colour?

Slice evenly and not too thick (about 3–6 mm) and pour hot but not rolling-boil brine over them so they soften just enough to absorb flavour while staying crisp-tender. Distilled white or apple cider vinegar helps the classic bright pink hue, and chilling quickly preserves crunch; a mandoline gives restaurant-style consistency. Avoid over-simmering the brine and don’t let onions sit exposed to air — keep them submerged for the best texture and colour.

Q: Can I make low-sodium or sugar-free pickled red onions without losing flavour?

Yes — you can cut the salt and sugar and boost aromatics (garlic, peppercorns, coriander, citrus zest, or a sliced jalapeño) to maintain interest; sugar is for balance, not safety, so omitting it is fine but taste and lengthen the pickling time to let flavours develop. For low-sodium swaps consider using less salt and rinsing or soaking briefly before serving if you need even lower sodium, and use natural zero-calorie sweeteners (monk fruit, stevia) sparingly if you want a sugar-free option. Note that the recipe’s estimate is ~300 mg sodium per 2-tablespoon serving, so adjust ingredients if you’re watching salt closely.

How To Make Pickled Red Bright Tangy QuickPickled Onions

By Rafael MorenoOctober 4, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

How To Make Pickled Red was the odd search I typed. Have you ever wanted bright, tangy crunch on everything? Oh my gosh, these Pickled Red Onions do exactly that.

I fell for them at a taco stand. The vendor called them Cebollas Encurtidas. That pop of vinegar made my day.

Brief Overview

This Bright & Tangy Quick Pickled Red Onions recipe borrows from Latin American and Middle Eastern Encurtidos. It is simple and fast.

Difficulty is easy. You only need basic knife skills. Prep time is 15 minutes , cook time 5 7 minutes , and ready in about 30 minutes .

Best after 24 hours .

It makes about 2 cups. That yields roughly 12 servings. Perfect for tacos, salads, and sandwiches.

Main Benefits

These quick pickles are low calorie and big on flavor. They add acidity without adding fat. They are a fast way to brighten meals.

Serve them on tacos and grilled meats. They are ideal as Pickled Red Onions For Tacos and as Homemade pickled red onions for sandwiches. They also shine on cheese boards.

What makes this special is the hot brine trick. A warm brine helps spices bloom. It gives a clean, vivid pink color.

Refrigerator pickled onions stay crisp. The Pickled onion brine recipe is forgiving and flexible.

Quick pickled red onions recipe lovers will enjoy variations. Add coriander seeds, citrus zest, or jalapeño. Try Quick Pickled Onions Red for a smoky grill night.

Want a sweeter touch? Swap sugar for honey or maple.

A little story: I once made a jar and hid it from my housemates. They found it two days later, spread on burgers.

They kept asking where I bought them. Honestly, that made me laugh.

A neat stat I read says condiments lift meal satisfaction dramatically. That tracks with my kitchen life. These pickles transform leftover chicken into dinner magic.

Ready to grab your knife? Next up are the ingredients and exact amounts. Now let’s move to the ingredients and step-by-step instructions.

Ingredients & Equipment

If you’ve ever wondered How To Make Pickled Red onions that pop, this is the gear and goods list. Pickling is over 4,000 years old.

That little fact always makes me smile. It reminds me that humble food lasts.

Main Ingredients (by stage)

For the onions

2 large red onions (about 340 400 g total), peeled and thinly sliced. Choose firm bulbs with tight skins.
Pack into a 16 oz / 500 ml jar or two smaller jars.

For the brine

1 cup (240 ml) distilled white vinegar or apple cider vinegar.
1 cup (240 ml) water
2 tablespoons (25 g) granulated sugar (or 2 tbsp honey/maple)
1 1/2 teaspoons kosher salt (≈ 9 g ) or 1 tsp table salt
1 teaspoon whole black peppercorns
1 bay leaf
1 garlic clove, smashed (optional)
1/4 teaspoon red pepper flakes (optional)

Optional aromatics (small pinches or single items)

1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
Strip of lime or orange zest
1 small sliced jalapeño

Quality indicators

Use fresh, crisp red onions for bright color.
Vinegar should be clear and not off-smelling.
Use whole spices that still smell strong.

Seasoning Notes

Essential spice combinations: black peppercorns, coriander and bay leaf make classic Encurtidos flavors. Add mustard seeds and coriander for a Middle Eastern twist.

For Latin vibes, a strip of lime zest and a jalapeño work wonders.

Flavor enhancers and aromatics: garlic, citrus zest, and a tiny pinch of sugar mellow sharpness. Honey or maple swap 1:1 for sugar if you like sweetness.

Quick substitutions: apple cider vinegar swaps 1:1 for white vinegar. If using table salt, reduce to 1 teaspoon . No mandoline? Slice thin with a sharp knife.

Equipment Needed

Essential tools only

Sharp chef’s knife or mandoline.
Cutting board.
Small saucepan.
Measuring cups and spoons.
Heatproof jar with tight lid ( 16 oz / 500 ml recommended).

Common household alternatives

Use a sturdy paring knife if no chef’s knife.
Replace a mandoline with careful, even slicing.
A heatproof drinking glass works in place of a jar for brining briefly.

A quick note from my kitchen: I once poured boiling brine into a cold jar and cracked it. Learn from me let the brine cool 10 20 minutes or warm the jar first.

Quick Pickled Onions Red are forgiving. They brighten tacos, salads and sandwiches fast. Try them and call them Cebollas Encurtidas at dinner.

Cooking Method Prep Steps

Oh my gosh, pickles fix almost anything. A quick hook: a jar of tangy slices can turn a sad sandwich into a party.

If you searched How To Make Pickled Red you’re in the right place.

Essential mise en place first. Peel and thin slice 2 large red onions. Measure 1 cup (240 ml) vinegar, 1 cup (240 ml) water, 2 tbsp sugar and 1 1/2 tsp kosher salt.

Gather peppercorns, bay leaf, garlic and jar.

Time saving organization tips. Use a mandoline for even slices. Heat the brine while you slice. Label jars with date. Clean workspace as you go.

Safety reminders. Use oven mitts when handling hot jars. Avoid thermal shock by cooling jars on a cloth. If brine smells off later, toss it.

step-by-step Process

Pack sliced onions into a clean 16 oz jar. Pack gently; don’t mash.
Combine vinegar, water, sugar and salt in a small saucepan. Add aromatics and spices.
Warm over medium heat. Stir until sugar dissolves. Bring to a bare simmer — about 185– 195° F (85– 90° C) . Simmer 1– 2 minutes .
Pour hot brine over onions. Leave 1/2 inch (12 mm) headspace. Press onions down to remove air pockets.
Let jar cool 10– 20 minutes , then seal and refrigerate. Quick pickles: ready in 30 minutes .
For best flavor, wait 24 hours before heavy use. Store refrigerated up to 2 3 weeks .

Visual cues for doneness. Onions go vivid pink within 30 minutes . Brine should stay clear. Onions must be crisp tender, not slimy.

Pro Tips

Use these like a chef. 1) Slice uniformly for even pickling. 2) Warm brine speeds flavor uptake. 3) Add citrus zest for brightness.

Common mistakes to avoid. Don’t overcook brine. Don’t crowd jars; onions must be submerged. Don’t reuse cloudy brine.

make-ahead options. Prepare jars 24 hours before serving. These Refrigerator pickled onions are perfect for tacos. I stash jars for weeknight meals. They lift tacos, sandwiches, bowls and cheese boards.

A little confession: I once forgot the jar and still used them. They were amazing. Try this for Cebollas Encurtidas and you’ll see why people call these classic Encurtidos.

Quick Pickled Onions Red and Pickled Red Onions For Tacos? Yes please.

Recipe Notes quick intro

If you've ever typed How To Make Pickled Red into search, welcome. Pickles like these are simple. Pickled Red Onions transform dull meals fast.

Pickling goes back thousands of years. Fun fact: people have been making Encurtidos for centuries.

Serving Suggestions

These Cebollas Encurtidas shine on tacos. Spoon a few on carnitas or fish. Pickled Red Onions For Tacos add crunch and color.

I toss them on sandwiches too. Homemade pickled red onions for sandwiches make weekday lunches sing. For drinks, try a crisp lager or a bright white wine.

For cheese boards, pair with olives and salty salami. Quick Pickled Onions Red also jazz up grain bowls and salads.

Storage Tips

Refrigerator pickled onions keep well. Seal jars and chill. Store up to 2 3 weeks for best crunch. If your brine becomes cloudy discard it immediately.

Freezing is not ideal. Ice crystals ruin texture. If you must, puree and freeze for sauces. Reheating? Don’t microwave the jar.

Serve cold. If you want warm onions, briefly warm brine then pour.

Variations

Want low-sugar? Use a sugar substitute or reduce sugar. For vegan sweetness, swap honey for maple. For heat, add sliced jalapeño or red pepper flakes.

Seasonal swaps work well. Summer: add citrus zest. Winter: toss in a cinnamon stick. These small changes keep the recipe fresh year round.

Nutrition Basics

Per serving, these are light. About 20 kcal per two-tablespoon serving. They add flavor without fat. Onions deliver vitamin C and antioxidants.

The vinegar aids digestion for some people. Salt raises sodium, so adjust to taste. Quick pickled red onions recipe gives a big flavor bang for almost no calories.

I once made a jar and hid it from my partner. Seriously. It vanished in a week. Try making a batch.

Let it rest 12 24 hours for best flavor. You’ll be amazed how simple pickles upgrade everything. Go make a jar you’ll thank me later.

Frequently Asked Questions

How To Make Pickled Red onions what's the basic, foolproof method?

The simple method is slice the red onions thinly, heat a brine of 1 cup vinegar to 1 cup water with sugar and salt until the sugar dissolves, pour the hot brine over the onions to cover, cool, then refrigerate.

They’re ready in about 30 minutes but taste best after 12 24 hours; this is a refrigerator pickle so no canning is required. Use a mandoline or sharp knife for even slices and press the onions down so they stay submerged for even pickling.

What vinegar and sweetener should I use can I swap apple cider vinegar or honey?

Yes distilled white, apple cider or white wine vinegar all work as 1:1 swaps and each gives a slightly different flavour: white is clean, apple cider is fruitier, wine vinegar is more complex.

You can replace granulated sugar with equal amounts of honey or maple syrup (taste and adjust), but avoid dense, dark vinegars like balsamic because they muddle the colour. If you use table salt instead of kosher, reduce the amount finer salts pack more sodium per teaspoon.

How long will pickled red onions keep in the fridge and how can I tell if they’ve gone bad?

Stored in a sealed jar and fully submerged in brine, quick pickled red onions keep best for about 2 3 weeks in the refrigerator; flavour and texture are at their peak in the first week or two.

Discard them if the brine turns cloudy, develops an off smell, or the onions become slimy those are signs of spoilage. Always use clean utensils to remove onions so you don’t introduce contaminants.

How do I keep the onions crisp and get that vivid pink colour?

Slice evenly and not too thick (about 3 6 mm) and pour hot but not rolling boil brine over them so they soften just enough to absorb flavour while staying crisp tender. Distilled white or apple cider vinegar helps the classic bright pink hue, and chilling quickly preserves crunch; a mandoline gives restaurant style consistency.

Avoid over simmering the brine and don’t let onions sit exposed to air keep them submerged for the best texture and colour.

Can I make low-sodium or sugar-free pickled red onions without losing flavour?

Yes you can cut the salt and sugar and boost aromatics (garlic, peppercorns, coriander, citrus zest, or a sliced jalapeño) to maintain interest; sugar is for balance, not safety, so omitting it is fine but taste and lengthen the pickling time to let flavours develop.

For low-sodium swaps consider using less salt and rinsing or soaking briefly before serving if you need even lower sodium, and use natural zero calorie sweeteners (monk fruit, stevia) sparingly if you want a sugar-free option.

Note that the recipe’s estimate is ~300 mg sodium per 2-tablespoon serving, so adjust ingredients if you’re watching salt closely.