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Jars of homemade pickled onions viewed from above

Onion Pickle (Quick Pickled Onions, No Canning)

Thinly sliced red onions in a warm vinegar brine with sugar, salt and optional spices: bright, pink and crunchy, with no canning required.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings: 1 pint jar
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 medium red onions peeled and sliced very thinly
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 clove garlic lightly smashed (optional)
  • 1/2 teaspoon black peppercorns optional
  • 1 small dried chili or 1/4 teaspoon red pepper flakes optional
  • 1 bay leaf optional

Method
 

  1. Slice the red onions very thinly and pack loosely into a clean 1-pint jar.
  2. Tuck in the garlic, peppercorns, chili and bay leaf if using.
  3. Warm the vinegar, water, sugar and salt in a small saucepan, stirring, just until dissolved. Do not boil hard.
  4. Pour the hot brine over the onions until fully submerged, pressing down gently.
  5. Cool uncovered to room temperature (30 to 45 minutes), then lid and refrigerate.
  6. Eat after 1 hour, but best after a day. Keeps refrigerated 2 to 3 weeks.

Notes

Slice as thinly as possible: thick slices stay harsh in the middle. White vinegar gives the brightest pink; apple cider vinegar tastes rounder. Sweeter taco-truck style: use 2 tablespoons sugar. Spicier: add a sliced jalapeño. Keep onions submerged in brine; do not freeze.