Pickled Onion Recipe Quick

I am always searching for ways to add big flavor to simple meals without much fuss. These quick pickled onions are a total game-changer for weeknights, delivering a vibrant pink color and tangy crunch to everything from tacos to salads in a flash. This quick pickled onion recipe bypasses the long wait time of traditional methods by using a hot brine, so you get tender, ready-to-eat onions in just 30 minutes. The real secret here is the glossy sumac and herb coating we add at the end; it transforms these onions into a bright, tangy condiment that elevates a simple family meal. It’s the perfect shortcut for busy home cooks who want maximum impact with minimal effort.

Ingredients

• 2 medium red onions (approx. 340g / 12 oz): Thinly sliced into rings or half-moons. A mandoline helps get uniform thickness, which is key for a consistent texture in this **quick pickled onion recipe**.
• 1 cup (240 mL) apple cider vinegar: The base for the pickling brine, giving a fruity tartness. White vinegar or rice vinegar also works.
• 1 cup (240 mL) filtered water: Dilutes the vinegar for a balanced flavor that isn’t too harsh.
• 2 tablespoons (30 g) granulated sugar: Balances the tartness and enhances the overall flavor profile. Honey or maple syrup can be substituted for a different kind of sweetness.
• 1 teaspoon (5 g) fine sea salt: Essential for seasoning and drawing moisture out of the onions.
• 2 tablespoons (30 mL) extra virgin olive oil: Forms the glossy coating and helps the sumac and herbs adhere to the onions.
• 1.5 teaspoons ground sumac (plus extra for garnish): Provides a unique, zesty, lemon-like flavor and a deep red color. This is the star ingredient for the glossy coating.
• 2 tablespoons (10 g) fresh parsley, finely chopped (plus extra for garnish): Adds bright, herbaceous notes. Flat-leaf parsley is preferred.
• 1 tablespoon (3 g) fresh mint, finely chopped: Provides a refreshing, cooling element that pairs perfectly with the tangy sumac.

Instructions

• Step 1: Prepare the Onions and Jar: Thoroughly wash and peel the red onions before slicing them very thinly into rings or half-moons. For consistent results, I recommend using a mandoline slicer to achieve uniform thickness (about 1/16-inch to 1/8-inch). Place the onions into a clean, heat-proof 1-quart (1-liter) glass jar or large bowl.
• Step 2: Create and Heat the Pickling Brine: In a small saucepan, combine the apple cider vinegar, filtered water, granulated sugar, and fine sea salt. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until all the sugar and salt are completely dissolved. This process should take approximately 2-3 minutes; do not over-boil, as you just need the mixture to reach a boil and dissolve.
• Step 3: Steep the Onions in Hot Brine: Carefully pour the hot pickling liquid directly over the sliced onions in the prepared jar or bowl, ensuring all onions are fully submerged. Press down gently with a clean spoon if necessary to keep them below the liquid level. Let the onions steep at room temperature for at least 30 minutes, or until they have softened and turned a beautiful, vibrant pink color. If the onions still feel tough after 30 minutes, let them sit for an extra 15-30 minutes; thin slices soften quickly, while thicker cuts need more time.
• Step 4: Prepare the Sumac & Herb Coating: While the onions are steeping, prepare the glossy coating by combining the extra virgin olive oil, ground sumac, fresh parsley, and fresh mint in a separate small mixing bowl. Stir well to create a cohesive dressing; the sumac will bloom in the oil, intensifying its color and flavor.
• Step 5: Combine Onions and Coating: Once the **quick pickled onion** rings have softened and cooled, use a slotted spoon to transfer them from the pickling liquid into a new, separate mixing bowl. Discard or reserve the pickling liquid. Pour the prepared coating over the onions and gently toss until each ring is evenly coated with the vibrant red sumac and green herb flecks.
• Step 6: Serve and Garnish: Transfer the coated **pickled onions** to a small serving bowl or plate. Garnish with a light dusting of extra ground sumac and a scattering of fresh chopped parsley over the top for enhanced visual appeal and aromatic freshness. I like to keep a jar of these ready in the fridge as a **quick meal prep** item for sandwiches and salads throughout the week.

What to Serve with Pickled Onions

The vibrant flavor profile of these sumac-coated onions makes them versatile for all kinds of family meals. Add them to tacos (especially chicken) or burritos for a tangy crunch that cuts through rich flavors. Top burgers, sandwiches, or paninis to elevate a simple meal from ordinary to gourmet-level. Sprinkle over salads, grain bowls, or rice dishes for a quick, colorful, and refreshing boost. This simple condiment can transform easy dinner ideas into something special for family-friendly weeknights.

Make-Ahead Tips and Storage

These pickled onions can be prepared up to 7 days in advance for easy meal prep. Store the finished onions in an airtight glass container in the refrigerator for up to 1 week. If you plan to store them for longer than 3 days, it’s best to keep them in the pickling liquid (in the fridge) and add the sumac-herb coating just before serving for optimal texture. Making a batch of this quick pickled onion recipe is perfect for healthy meal prep.

FAQs

Can I use other types of onions?

Yes, yellow onions can be used, but red onions provide a better color and slightly milder flavor when pickled. White onions are more pungent and may require longer pickling time to soften. I prefer red onions for this specific quick pickled onion recipe because of the visual appeal.

Why do I need to slice them so thin?

Thin slices ensure the hot brine penetrates quickly, softening the onions faster and reducing the pickling time to 30 minutes. Thick slices may require several hours or overnight to reach the desired tenderness. The thinness is key to this quick pickled onion recipe working so fast.

Can I reuse the pickling liquid?

The pickling liquid (without the onions) can be reused as a marinade for chicken or vegetables, or in a vinaigrette dressing. It should be refrigerated and used within 1 week. You can also add more sugar and salt to it and use it again to make a fresh batch, although the flavor intensity may decrease slightly.

What if I don’t have fresh herbs?

You can substitute dried herbs, but use only 1 teaspoon of dried parsley and 1/2 teaspoon of dried mint, as dried herbs are more concentrated. The flavor will be different, and you may lose some of the bright color and freshness, so use fresh if possible for the best results in this quick pickled onion recipe.

How long do they stay crunchy?

When stored in the refrigerator, they maintain their texture for 3-5 days. After that, they may become softer. The initial crunch from a fresh batch is best, so try to use them within the first few days for maximum texture contrast in your meals.

Can I make a larger batch?

Yes, simply scale up all the ingredients proportionately. Use a larger jar or bowl to ensure the onions are fully submerged in the hot brine. This quick pickled onion recipe is perfect for making large quantities for gatherings or big family dinners during the week.

Conclusion

This quick pickled onion recipe is a game-changer for adding instant flavor to your family’s favorite dishes without extra effort. Save this easy recipe to Pinterest for a handy way to brighten up every meal.

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