When you want to add a burst of flavor and a pop of color to your meals, quick pickled red onions are your ticket. They’re vibrant, tangy, and versatile, brightening everything from tacos to salads. The beauty of this recipe lies in its simplicity—just a few ingredients and minimal time yield delicious results that are way better than anything you can buy off a supermarket shelf. Trust me, once you experience the satisfying crunch and zesty taste of homemade quick pickled red onions, you’ll wonder how you ever lived without them.

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I first discovered these delightful pickles while trying to elevate my everyday meals with a bit of pizzazz. Let me tell you, slapping these onto a turkey burger or scattering them over a fresh salad transformed each bite! You don’t need any fancy equipment or elaborate techniques—just fresh red onions and a handful of pantry essentials. So, if you’re ready to spice up your dishes effortlessly, gather your ingredients and let’s dive into making some sensational quick pickled red onions!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Quick Pickled Red Onions
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Quick Pickled Red Onions

Why You’ll Love This Recipe

Simple & Quick: Ready in just 15 minutes, you can whip these up and enjoy them the same day.
Irresistible Flavor: Tangy, salty, and a bit sweet; they bring a zing that enhances any dish.
Eye-Catching Appeal: Their vivid pink color isn’t just pretty; it makes your plate look gourmet.
Flexible Serving: Perfect with tacos, burgers, salads, or as a snack—these fit any meal.
Diet-Friendly Options: Naturally gluten-free and vegan, they’re perfect for all diets.

Ingredients You’ll Need

2 red onions: Sweet and slightly spicy, red onions lend a beautiful color and a milder flavor compared to yellow onions.
2 teaspoons kosher salt: This helps draw out moisture from the onions and enhances their overall flavor.
Freshly cracked black pepper, to taste: Adds a bit of heat; feel free to use a generous amount to suit your palate.
1/2 cup lemon juice (about 3 lemons): The bright acidity not only pickles the onions but also bleaches them into that stunning pink hue.

How to Make Quick Pickled Red Onions

Slice the Onions: Start by thinly slicing 2 red onions. Aim for paper-thin slices to allow maximum brine absorption. Not sure how to slice? Check out a quick guide on how to cut an onion.
Add Salt and Pepper: Place the sliced onions in a medium bowl. Sprinkle 2 teaspoons of kosher salt over them. Add freshly cracked black pepper to taste—I like to add about ½ teaspoon for a good kick!
Squeeze the Citrus: Juice about 3 lemons (or limes if you want to mix it up) and pour the juice over the onions, ensuring they all get a good soak.
Mix and Marinate: Gently stir the onions to combine everything. Let the mixture sit for at least 5 minutes. For even better flavor, let it marinate for 30 minutes to a few hours; trust me, they’ll be even more delicious and beautifully pink after some time in the brine!
Serve Your Dish: Now, you can use your quick pickled red onions to top turkey burgers, tuck them into tacos, or toss them into salads. They’re great on just about anything, add a fun crunch, and a tangy burst of flavor.
Store for Later: If you have any leftovers (though unlikely!), store them in a tightly sealed container, like a glass jar, with the brine for up to 2 weeks in the fridge.

Storing & Reheating

To keep your quick pickled red onions fresh, store them in the refrigerator in an airtight container for up to 2 weeks. If you want to enjoy them beyond that timeframe, you can freeze them for up to 3 months. Simply thaw in the fridge overnight when you’re ready to use them. They may lose some crispness after freezing but can still add flavor to cooked dishes. If you want to revive that crunch, toss them with a squeeze of fresh lemon juice before serving!

Chef’s Helpful Tips

Avoid slicing the onions too thick; thin slices pickle more rapidly and evenly.
If you’re short on lemons, vinegar makes a great alternative—apple cider or white vinegar works beautifully!
Adjust salt to your taste. The pickling process enhances the flavor, so it’s best to start lightly and adjust after they marinate.
If you prefer milder pickled onions, soak them in cold water for 10 minutes before proceeding with the recipe to cut down on their pungency.
Use a mandoline for consistent slices if you have one—it takes the guesswork out!

You’ll love the bright crunch and tart flavor of these quick pickled red onions on practically any meal. They’re incredibly handy to have on hand and perfect for those moments you want to elevate a simple dish into something extra special.

Recipe FAQs

Can I use white or yellow onions instead of red onions?

Yes, you can substitute white or yellow onions if that’s what you have on hand. However, keep in mind that they will have a sharper flavor compared to the milder taste of red onions.

How long do quick pickled red onions last?

In the refrigerator, quick pickled red onions will stay fresh for up to two weeks. Make sure they are completely submerged in the lemon juice brine for best results.

Can I make these ahead of time?

Absolutely! You can prepare them a few days in advance. The flavors deepen and get better as they marinate in the refrigerator.

What can I serve quick pickled red onions with?

These tangy, crunchy onions are versatile! Use them as a topping for tacos, burgers, sandwiches, salads, or just enjoy them as a snack on their own. They add a lovely zing to any dish!

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Quick Pickled Red Onions

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Author: Laurel
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 servings 1x
Category: Condiments
Method: Pickling
Cuisine: American

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Description

Quick Pickled Red Onions are a simple yet flavorful addition to any meal. With just a few ingredients, you’ll enjoy the zesty brightness they bring to dishes like tacos and salads.

Ingredients

Scale

2 red onions
2 teaspoons kosher salt
freshly cracked black pepper, to taste
1/2 cup lemon juice, about 3 lemons

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Instructions

Slice the red onions very thin and place them in a medium bowl.
Sprinkle the salt over the onions and add freshly cracked black pepper to taste.
Squeeze the juice from the lemons over the onions.
Mix everything well and allow it to sit for at least 5 minutes; for best flavor, let it pickle for 2-3 hours, stirring occasionally.
Use the pickled onions on burgers, tacos, salads, or your favorite dishes!
Store leftovers in the brine in a sealed container for up to 2 weeks.

Notes

For a milder flavor, let the onions pickle for a shorter time.
You can substitute lime juice for lemon juice if preferred.
These pickled onions are great for meal prep as they can enhance many dishes.