Description
A quick, no-cook side dish featuring crisp red onions pickled in a tangy vinegar brine. Ready in 20 minutes of prep and perfect for tacos, burgers, and salads.
Ingredients
Scale
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 medium red onions
- 2–3 garlic cloves, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon red pepper flakes (optional)
- Fresh herbs like dill or thyme (optional)
Instructions
- Peel the red onions, trim the root ends, and slice them into thin half-moons (about 1/4-inch thick). Place slices in a clean jar or heat-safe bowl.
- Smash the garlic cloves with the side of a knife and add them to the jar along with peppercorns, coriander seeds, and optional spices.
- In a microwave-safe measuring cup or small saucepan, combine vinegar, water, sugar, and salt.
- Heat the mixture until steaming hot and the sugar/salt are fully dissolved (2-3 minutes in microwave or 3 minutes on stove).
- Pour the hot brine over the onions, ensuring they are completely submerged.
- Seal the jar and let it cool to room temperature.
- Transfer to the refrigerator and chill for at least 1 hour (24 hours recommended for best flavor).
- Serve cold or at room temperature. Store in the fridge for up to 3-4 weeks.
Notes
Use firm, fresh red onions for the best color and crunch. Ensure the brine is hot enough to dissolve the sugar and salt completely. Do not freeze, as the texture will become mushy. Use clean utensils when removing onions to prevent spoilage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 4
- Sodium: 180
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: pickled red onions, refrigerator pickles, quick pickles, taco topping, vegan side dish, gluten-free condiment, small batch pickles