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overhead view of pickled red onions in a jar on a counter
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Quick Pickled Red Onions (No Cook)

Learn how to make pickled red onions fast without cooking the brine!
Course Condiment
Cuisine American
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 16 2-tablespoon servings
Calories 7kcal

Equipment

  • Mandolin (optional but helpful)
  • 1 16-ounce jar with lid (wide mouth)

Ingredients

Instructions

  • Prepare the onions by using a mandolin or a sharp knife to slice them into very thin circles.
  • Stuff the onions into the jar. You can pack them in pretty tightly. 
  • In another jar, combine the vinegar, hot water (I just use tap water set to the hottest level), sugar, and salt. Seal tightly. Shake until the sugar and salt are dissolved. Alternatively, you can put the brine ingredients in a mixing bowl or measuring cup and use a whisk to stir it until everything is dissolved.
  • Pour the brine over the onions. It may not fully cover them, but this is OK, because the onions will start to sink down while sitting in the brine. Seal the jar with the lid. Let the onions sit for about 30 minutes so that they come to room temperature.
  • Enjoy right away or store in the fridge for later use. They will get more flavorful the longer they sit in the brine.
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • These are not shelf-stable/canned pickles, so they need to be stored in the refrigerator. Use within 2 weeks.
  • Pickled red onions taste great on sandwiches, tacos, gyros, burgers, charcuterie boards, nachos, and more.

Nutrition

Serving: 2tablespoons | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 147mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg