Quick Tangy Pickled Red Onions Recipe Perfect for Tacos in 10 Minutes
A quick and easy recipe for tangy pickled red onions that adds a zesty crunch to tacos and other dishes, ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 10 minutes
- Yield: About 1 cup pickled onions (approximately 8 servings) 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
Scale
- 1 large red onion or 2 medium red onions, thinly sliced
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) salt
- 1/2 teaspoon black peppercorns (optional)
- 1 garlic clove, smashed (optional)
- 1 bay leaf (optional)
Instructions
- Slice the red onions thinly into half-moons about 1/8 inch (3 mm) thick.
- In a small saucepan, combine apple cider vinegar, water, granulated sugar, and salt. Optionally add smashed garlic clove and bay leaf.
- Warm the mixture over medium heat just until sugar and salt dissolve, without boiling.
- Place the sliced onions in a jar or bowl and pour the warm pickling liquid over them, ensuring they are fully submerged.
- Let the onions soak at room temperature for at least 10 minutes, stirring once halfway through.
- Remove the garlic and bay leaf if used, then refrigerate the pickled onions in a sealed jar. They keep well for up to 2 weeks.
Notes
Use thin slices for faster pickling. Warm the vinegar mixture to dissolve sugar and salt quickly but avoid boiling. Stir onions halfway through soaking. Store in glass jars to avoid metallic taste. Variations include adding jalapeños for spice or fresh herbs for flavor. Substitute sugar with honey or maple syrup for paleo compliance.
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 15
- Sugar: 2
- Sodium: 230
- Carbohydrates: 3.5
- Fiber: 0.5
- Protein: 0.2
Keywords: pickled red onions, quick pickled onions, taco topping, tangy onions, easy pickled onions, Mexican condiment