Bright, tangy red onions ready in minutes — perfect on sandwiches, salads, tacos, burgers, and more. Simple brine with vinegar, apple cider, soy sauce, and spices gives fresh flavor and a slight sweetness.
Why You’ll Love Them
Quick Pickled onions are one of those small additions that make big differences:
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bright acidity that balances rich or fatty foods
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quick to make — ready in about 8 minutes
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keeps well in the fridge for weeks
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super versatile (sandwiches to tacos and charcuterie)
Quick pickled red onions
Ingredients
- 2 red onions
- 120 ml water
- 120 ml white vinegar
- 60 ml apple cider vinegar
- ½ tbsp soy sauce
- ½ tbsp sugar
- ½ tsp salt
- ½ tsp whole peppercorns
- ½ tsp coriander seeds
Instructions
- Prepare the Onions:Thinly slice the red onions using a knife or mandoline.
- Make the Pickling Liquid:In a small saucepan combine water, white vinegar, apple cider vinegar, soy sauce, sugar, salt, peppercorns, and coriander seeds.
- Simmer:Bring the mixture to a boil, then reduce the heat and simmer for about 3 minutes, until onions soften slightly and become semi‑translucent.
- Jar It:Remove from heat and transfer the onions with the brine into a sterilized jar. Seal and cool.
Cook’s Notes & Variations
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No Soy Sauce? You can omit the soy sauce — it’s optional and mainly adds depth of flavor. Increase salt slightly if omitted.
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Spice It Up: Add a pinch of chili flakes or a sliced jalapeño for heat.
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More Herbs: Bay leaves or mustard seeds in the brine add aromatic complexity.
FAQ — What English‑Speaking Cooks Ask
Q: How long do these last in the fridge?
A: Store in a sealed jar in the refrigerator for up to 3–4 weeks as long as the onions remain covered in brine (common for quick pickles). (General pickling guidance)
Q: Can I eat them immediately?
A: Yes — but flavor improves if they rest 30 minutes to an hour. (General pickling guidance)
Q: What vinegar should I use?
A: White vinegar for sharpness and apple cider vinegar for a fruity, mellow tang. Balanced together they create a well‑rounded brine. (Recipe uses both)
Q: Are these eaten cold or warm?
A: Serve them cold or at room temperature — chilled pickles hold their crunch and acidity. (Typical practice)
Serving Suggestions
Tacos: Top fish, chicken, pork, or veggie tacos — the acidity cuts through richness.
Sandwiches & Wraps: Add crunch and brightness to grilled cheese, gyros, or burritos.
Salads: Sprinkle on greens or grain bowls for contrast.
Charcuterie & Cheese Boards: Pair with creamy cheeses (brie, camembert) and cured meats.
Pairing Ideas
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Burgers: Pickled onions are classic on beef, lamb, or veggie burgers.
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BBQ: Great alongside pulled pork or brisket for contrast.
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Mediterranean Wraps: Lovingly sharp on falafel, hummus, and tzatziki wraps.
I’d be truly happy if you try my Quick Pickled Onions recipe, especially if you share a photo. Don’t forget to use the hashtag #tetisflakes and tag me on Instagram or Facebook, so I can see your beautiful bread!
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