This quick and easy recipe for Pickled Pink Onions will brighten up any meal with their tangy flavor and stunning color! Whether you’re topping tacos, burgers, or salads, these onions are a game-changer. Plus, you can whip up a jar in just 10 minutes and enjoy them all week long!
I can’t think of a better way to enjoy red onions than pickling them! I used to buy them in the store until I realized how easy it is to make them at home. This quick pickled red onions recipe only requires a few simple ingredients and it comes together so quickly.
I’ve tested this recipe with all types of vinegar and have found that using Apple Cider Vinegar is what creates that super vibrant pink color that makes these onions so visually appealing.
Whether you're looking to add a punch of flavor to your Barbacoa Tacos, Smoked Burgers, or salads, or simply want a tangy snack to munch on, these pickled beauties have got you covered.
You can also pair them with Easy Guacamole, Cottage Cheese Queso, and Mango Habanero Salsa to round out your taco bar!
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Why You'll Love This Recipe
- Quick & Easy: This easy recipe requires very little work, yet it is packed with flavor.
- Customizable: You can tweak this recipe by adding peppers, and herbs, or using a different sweetener.
- No Additives: Many store-bought picked onions contain things like citric acid, calcium chloride, and natural flavors. All of which is are unnecessary additives.
Ingredients
- Red Onion: You will need 1 large red onion, cut into thin slices. You can do this with a knife or use a mandoline slicer.
- Apple Cider Vinegar: You can certainly use any vinegar you have on hand, however, if you are looking to achieve that bright pink color, Apple Cider Vinegar works best.
- Coconut Sugar: You will need some sort of sugar for this recipe. I’m a fan of using Coconut Sugar, however, if you don’t have any on hand, date sugar, maple syrup, or honey will work.
- Sea Salt
- Water: Filtered water. We have had our Berkey Water Filter for about 8 years now and LOVE it.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Vinegar: While the apple cider vinegar is what provides that bright pink color, if you are in a pinch you can substitute it with white vinegar, red wine vinegar, or white wine vinegar.
- Sugar: If you don't have coconut sugar, you can substitute it with date sugar, maple syrup, honey, or brown sugar.
- Add A Kick: You can spice up the basic recipe by adding hot peppers, peppercorns, sliced jalapeno, or red pepper flakes.
- Add In: Add spices like peppercorns, bay leaf, or garlic cloves to the pickling liquid for extra flavor.
- Different Onions: While they won't be pink, you can try different variations by pickling white onions, yellow onions, or sweet onions.
How To Make Quick-Pickled Onions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Place the thinly sliced onions in a mason jar or large jar.
Step 2. In a heat-safe bowl, add the apple cider vinegar, coconut sugar, sea salt salt, and hot water. Mix until sugar is dissolved.
Step 3. Pour the vinegar mixture over the onion slices and make sure they are submerged.
Step 4. Cover the onions and allow them to sit at room temperature until cool, then place the glass container in the fridge. The pickling process will continue in the fridge and the flavors will continue to develop.
Expert Tips And Notes
- Slice your onions as thin as possible. This will help them soak up the vinegar and be super flavorful!
- Store them in a glass container rather than plastic.
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What To Serve With Pickled Pink Onions
I love using pickled red onions as a topping for:
- Mexican Food: A tangy topping Tacos de Barbacoa, Grilled Shimp Tacos, Green Chilie Enchiladas, or Gluten-Free Chicken Enchiladas.
- Burgers: Use them to top a Traeger Smoked Burger.
- Salads And Budah Bowls: Toss them in for a burst of flavor and color.
- Sandwiches: Perfect for deli sandwiches, wraps, avocado toast, or even a grilled cheese sandwich.
- Cheese boards: Serve alongside your favorite cheeses and crackers.
Storage And Reheating
- Storage: Keep your pickled onions in a glass jar in the refrigerator. They’ll keep for up to 2 weeks
- Reheating: No need to reheat—just pull them out of the fridge and enjoy!
Recipe FAQs
Certainly! Increase or decrease the amount of sugar to your desired level of sweetness, and adjust the vinegar accordingly for the level of tanginess you prefer.
While this recipe is designed for refrigerator pickles, you can safely can pickled onions following proper canning guidelines.
Of course! Simply adjust the quantities of ingredients accordingly to make a larger batch.
Not necessarily. This recipe calls for a simple pickling liquid, but you can add chili peppers or red pepper flakes if you prefer a spicier kick.
Other Related Mexican Recipes
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Quick Pickled Pink Onions
Ingredients
- 1 Medium Red Onion thinly sliced
- ½ Cup Apple Cinder Vinegar
- 1 tablespoon Coconut Sugar
- 2 teaspoon Sea Salt
- 1 ¼ cup Warm Water
Instructions
- Place the thinly sliced onions in a mason jar or large jar.
- In a heat-safe bowl, add the apple cider vinegar, coconut sugar, sea salt salt, and hot water. Mix until sugar is dissolved.
- Pour the vinegar mixture over the onion slices and make sure they are submerged.
- Cover the onions and allow them to sit at room temperature until cool, then place the glass container in the fridge. The pickling process will continue in the fridge and the flavors will continue to develop.
Notes
- Slice your onions as thin as possible. This will help them soak up the vinegar and be super flavorful!
- Store them in a glass container vs plastic.
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