Fast pickled red onion slices recipe that makes crunchy onions to add to sandwiches, tacos, salads and more! This is a recipe to save if you have an abundance of red onions and jalapenos from the garden!
Quick Pickled Red Onion Slices
These pickled red onions taste just like crunchy red onion pickles! You all know I love a fast pickling recipe (hey half sour pickles and pickled cauliflower), so I had to share my pickled onions next!
This is a great recipe to save when you’re digging up your onions from the garden, or buying them at the farmers market. Oh and if you need a young green onion recipe, try my pickled green onions next! They remain crunchy in the salt water brine, perfect for adding crunch to sandwiches or pulled pork, on top of salads or simple rice and beans!
This recipe makes (1) quart or (2) pint jars of pickled red onions.
Looking for more fast pickling recipes? Try my Pickled Cherry Tomatoes, Pickled Green Tomatoes and Green Tomato Relish too!
Why do we add jalapeno pepper?
We use a jalapeno pepper to add a little spice kick to balance out the sweet onion flavor. If you want minimal spice, remove the seeds from the jalapeno pepper. Love spicy pickled onions? Then keep the seeds in!
Also, let’s be honest because I’m a visual person. Those green specks of pepper with the red onions is really pretty too!
How to Make Pickled Red Onions
Cut the red onion into slices.
Add sliced onion and chopped jalapeno pepper into the jar.
Make the brine by mixing together water, apple cider vinegar, sugar and salt. Keep mixing until the sugar and salt is completely dissolved. Pour into jar.
Add pickling spice into jars. I always have this in my cabinet during garden season!
Close the lid and shake the jar. Allow the onions to marinate by sitting on the counter for 30 minutes to settle before eating them, or placing them in the refrigerator.
Storing in the Refrigerator
Store pickled onions in the refrigerator. They will last for 3-4 weeks when properly stored.
Can I reuse the brine?
If you finish these onions quickly and want to make more batches, I recommend starting fresh with the brine if it’s older than 1 week. If the brine looks murky at all, start from the beginning.
How to Use Pickled Red Onions
- On top of sandwiches, especially other fresh veggie sandwiches like roma tomato sandwich, onion sandwich or a cucumber sandwich.
- On top of pulled pork sandwiches or cheeseburgers.
- Add to your favorite chicken or fish tacos.
- Add to scrambled eggs or on a bagel for breakfast.
- Make a simple dish of rice and beans even better with chopped picked red onions on top!
- Add to a charcuterie board, along with wide crackers and slices of cheese.
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Quick Pickled Red Onion Slices (With Chopped Jalapeno)
PrintIngredients
- 2 red onions sliced
- 1 jalapeño pepper finely chopped
- 1 1/3 cup warm water
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 cup apple cider vinegar
- 2 tablespoons pickling spice
Instructions
- Add onions and jalapeño to a mason jar. This will make 1 quart or 2 pints. NOTE: Remove jalapeño seeds if you want less spicy, keep them if you want more spicy.
- Add warm water into a small bowl. Add sugar and salt and mix until they are dissolved into the water. Add apple cider vinegar into the bowl and mix. Pour water mixture into the mason jar.
- Add pickling spice, close the lid and shake to mix.
- Allow to sit on the counter for 30 minutes, before eating them all, or putting them in the refrigerator. Pickled Onions will last for 3-4 weeks in the refrigerator.
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