These easy Quick Pickled Onions with jalapenos (optional) elevate almost any dish. All you need is 5 ingredients and 10 minutes to make this delicious garnish. Use on tacos, burgers, sandwiches, pizza, bowls...the options are endless! (Vegan, Gluten Free).
Make brine: Add sugar and salt to a large heatproof jar or container (see note 3). Pour in hot water and stir until sugar is dissolved. Add apple cider vinegar, stir to mix.
Combine: Submerge onions and jalapenos (if using) in the brine. (If you need more liquid, top it up with equal parts water and vinegar). Cover and let sit on the counter to cool (about 30 minutes). Use immediately or store in the fridge (see note 4 and 5).
Video
Notes
Hot water tip: We find boiling kettle water to be the most convenient. But, you could also boil the water on the stovetop if you prefer.
Red onions: The thinner the slices of onion, the faster they'll pickle. If you have a mandolin, use it. Otherwise, just slice the onion as thinly as possible.
Container: For 1x batch of this recipe, you'll need a 1 liter (4 cup) container, such as a mason jar or heatproof glass container like Pyrex. Alternatively, divide into multiple smaller containers. Before adding hot water to heatproof glass, we recommend "tempering" them by running them under hot tap water first. This helps prevent cracking (which is unlikely, but can happen).
How to know when pickled red onions are ready to eat: Pickled red onions are best eaten when softened and light pink. The marinating time varies based on how thin/thick the slices are. If thinly sliced on a mandolin, you can enjoy quick pickled red onions in as little as 30 minutes. But they'll get tastier as they sit.
Storage tip: Keep refrigerated, and enjoy within 2 weeks.