Quick Pickled Red Onions

Hydration and resting give the dough time to develop the texture required for shaping and cooking. These wafer-thin onion slices undergo a precise quick-pickling process, maintaining their crisp texture while introducing a layer of piquant freshness and a brilliant pink hue that elegantly elevates gourmet meat sandwiches, Mexican tacos, indulgent burgers, or light Mediterranean salads.

Prep: 5 min
Servings: 4
Difficulty: Easy

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What to know about Quick Pickled Red Onions

Bright-pink quick-pickled red onions—crisp slices with gentle tang and a hint of sweetness—perk up tacos, sandwiches, and salads. Vegan, pareve, and gluten-free; ready in about 10 minutes, then the fridge does the rest. Keeps well in a jar for days.

Timing: 65 min
Serves: 4
Dietary notes: Dairy-free, Gluten-free, Peanut-free, Sesame-free

Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4

1In a small bowl, whisk together 120 ml of apple cider vinegar, 15 ml of sugar, 8 grams of coarse salt and 240 ml of water until the sugar and salt dissolve.
2Put the sliced red onion into a jar with a tight lid and pour the vinegar mixture over it.
3Place in the jar at room temperature for an hour.
4To improve the taste, prepare the pickled onions up to two weeks in advance, cover and place in the fridge.
5Filter the onions before using.