These brilliantly pink pickled onions need only three ingredients and 15 minutes, adding crisp tang and color to tacos, bowls, sandwiches, salads, and more.
THE RECIPE
Quick-Pickled Red Onions
Prep5 min
Cook20 min
Total35 min
Makes2 cups
Ingredients
Instructions
- Put the red onion in a resealable jar. Pour the red wine vinegar and kosher salt over the top.
- Seal the jar and shake vigorously to coat the onion evenly with the salt and vinegar.
- Continue to shake occasionally until the onions are soft, at least 15 minutes. You can also make them in a bowl and stir frequently.
- Use immediately if needed, though the flavor and texture improve after resting for at least 1 hour. Refrigerate leftovers for up to 2 weeks.
Tips and Storage
- Slice the onion very thinly for the fastest softening and most even flavor.
- Shake the jar several times during the first 15 minutes so every slice contacts the vinegar and salt.
- The onions are ready after 15 minutes but taste even better after resting for 1 hour.
- Keep refrigerated in a sealed container for up to 2 weeks.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.