Quick Pickled Onions
These quick pickled red onions transform ordinary red onions into vibrant pink, tangy gems with sweet honey and spicy serrano heat. Ready in just 30 minutes with no cooking required – just slice, mix, and watch the magic happen.
Equipment
- Cutting board
- Sharp knife
- Airtight container(s)
Ingredients
- 2 Red Onions, thinly sliced
- 2 or 3 Serrano Peppers, thinly sliced, deseeded for less heat
- 2 tbsp. Honey
- 16 oz. Apple Cider Vinegar
- 16 oz. Filtered Water
- 1 tbsp. Sea Salt
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Instructions
Prep Your Vegetables
- Using a sharp knife, slice red onions (2) into thin rings (about 1/8-inch thick). Thinly slice serrano peppers (2 to 3), removing seeds if you want milder heat. Set aside.
Build your Brine
- In your airtight container, combine the sliced onions, serrano peppers, salt (1 tbsp.), and honey (2 tbsp.). Pour in apple cider vinegar (16 oz.) and filtered water (16 oz.). Give everything a good stir to mix well and help the honey dissolve.
Get Them Submerged
- Gently press the onion mixture down so everything is covered by the liquid. If some pieces are still peeking out, add a bit more water and vinegar in equal parts until they're fully submerged. Pop the lid on tight.
Let the Magic Happen
- Let your pickled onions sit at room temperature for 30 minutes to start the pickling process. After that, they're ready to enjoy! For even better flavor, stick them in the fridge and let them chill for an hour or overnight.
Notes
Store Properly
Store up to 2 weeks in an airtight container in the refrigerator. Consider removing the liquid after a couple of days to stop the pickling of the onions. Always use a clean fork or spoon when removing onions to keep the remaining batch fresh longer.
For Best Results
Slice onions as uniformly as possible - this ensures even pickling and consistent texture in every bite.
Heat Control
Start with one serrano pepper and taste after an hour. You can always add more sliced peppers for extra kick! Don't have a serrano on hand? No problem! This works well with jalapeño's as well!
The Pink Magic
Don't worry if onions look pale initially - the gorgeous pink color develops as they sit in the acidic brine.
Brine Coverage
Make sure onions are completely covered with liquid. If needed, gently press them down or add a bit more vinegar and water (1:1 ratio).
Timing Matters
While ready in 30 minutes, these taste incredible after overnight chilling - the flavors really meld together beautifully.
Nutrition
Calories: 321kcal, Carbohydrates: 60g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 5789mg, Potassium: 866mg, Fiber: 6g, Sugar: 41g, Vitamin A: 119IU, Vitamin C: 30mg, Calcium: 128mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.