Easy Quick Pickled Red Onions – The Schmidty Wife: Quick Pickled Red Onions Recipe

My Pickle Jar Secret

I have a little jar in my fridge. It is always full of pink onions. They are not like regular onions. They are tangy and crisp and sweet. I put them on everything.

I started making them years ago. My tacos looked a bit sad and plain. I needed a quick, colorful crunch. This recipe was my answer. I still laugh at that. My favorite fix is often the simplest one. Why this matters is that good food does not need to be hard. A tiny jar can make meals happy.

How to Make Your Jar Pink

You just need three things. One red onion, some red wine vinegar, and salt. That is it. Slice the onion into thin half-circles. It is okay if your slices are not perfect. Mine never are.

Put them all in a jar with a lid. Now shake it. Really shake it. In minutes, you will see the magic. The vinegar turns the onions a beautiful bright pink. Doesn’t that smell amazing? Let it sit on your counter. Give the jar a shake now and then. In half an hour, you can taste your work.

A Tiny Kitchen Science Lesson

So why do they turn pink? It is a fun little reaction. The red vinegar pulls the color from the onion skin. Fun fact: This is why they call it a red onion, even though it looks purple! The salt softens the onion’s bite. It makes it crisp, not sharp.

Why this matters is knowing how food works. It makes you a smarter cook. You are not just following steps. You are creating a change. It is pretty wonderful. What is your favorite kitchen science trick? I would love to hear it.

Where to Pile That Pink Crunch

Oh, the places these onions can go. Start with your tacos. They are perfect there. Then try them on a burger. Or a hot dog. Toss a few into a green salad. They make it special.

My favorite is on a bowl of creamy soup. The cool, tangy crunch is so good with something warm. I think they make a simple meal feel like a party. What will you try them on first? Tell me your plan.

Your Turn in the Kitchen

This is a recipe for everyone. You really cannot mess it up. If you like more tang, add a splash more vinegar. If you like it softer, let it sit longer. Make it yours.

Keep a jar in your fridge. It lasts for weeks. You will find yourself reaching for it all the time. It is a small act of care for your future meals. Do you have a super-simple recipe that makes you feel like a kitchen star? Share it with me.

Ingredients:

Ingredient	Amount	Notes
Red onion	1	Thinly sliced
Red wine vinegar	1/4 cup
Kosher salt	2 teaspoons

My Favorite Quick Pickled Red Onions

Hello, my dear! It’s Anna. Let’s make my quick pickled onions. They are a little bit of kitchen magic. I always keep a jar in my fridge. They make everything taste brighter. I learned this from my friend Marie years ago. We were making tacos. She pulled a pink jar from her fridge. I was so impressed! It looked so fancy. But it is the easiest thing. You just need an onion, vinegar, and salt. Doesn’t that sound simple? Let’s get started.

Step 1: First, peel your red onion. The papery skin comes right off. Now, slice it thinly. I like half-moon shapes. They are pretty on a plate. Use a sharp knife, please. Be careful of your fingers! My grandson calls this “onion confetti.” I still laugh at that. (A hard-learned tip: If your eyes water, try chewing a piece of bread while you slice. It really helps!)

Step 2: Put all those lovely slices into a jar. A clean jam jar is perfect. Now, add the salt and the red wine vinegar. The vinegar smells sharp, doesn’t it? But it will mellow. Put the lid on tightly. This is the fun part. Give it a really good shake! Shake it like you’re dancing. You want every slice to get a little kiss of vinegar.

Step 3: Let the jar sit on your counter. Shake it every now and then. I do it when I walk by. In just 30 minutes, you can eat them. But patience is a virtue here. Wait two hours if you can. They turn the most beautiful pink color. It’s like a sunset in a jar. What color do you think they will be? Share below! Then, pop them in the fridge. They get better every day.

Cook Time: 30 minutes (active)
Total Time: 2 hours 30 minutes
Yield: About 1 cup (8 servings)
Category: Condiment, Side

Three Fun Twists to Try

Once you know the basics, you can play! Here are my favorite little twists. They make each batch a new adventure. Try one next time. It feels so creative.

The Sweet & Spicy: Add one teaspoon of honey and a few slices of fresh jalapeño.

The Garden Herb: Toss in a few sprigs of fresh dill or thyme before you shake.

The Citrus Zing: Use the juice of one lime instead of half the vinegar.

Which one would you try first? Comment below!

How to Eat Your Pickled Onions

Oh, the places these onions can go! They are not just for tacos. Though they are wonderful on tacos. I love them piled on a simple black bean soup. They are perfect on a grilled cheese sandwich. Try them on top of a green salad too. They add a lovely crunch.

For a drink, I think they pair beautifully with something cold. A crisp lager beer is nice. For a non-alcoholic treat, try ginger ale with a squeeze of lime. It cuts the vinegar taste just right. Which would you choose tonight?

Keeping Your Pickled Onions Perfect

These pickled onions are so easy to store. Just keep them in their jar in the fridge. They will stay crunchy and tasty for about two weeks. I make a double batch every Sunday.

Batch cooking saves so much time. You will always have a tasty topping ready. I remember my first batch. I was amazed it lasted so long. This matters because good food should make life easier, not harder.

You never need to freeze or reheat them. They are always ready straight from the fridge. Fun fact: The vinegar acts as a natural preservative! Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pickling Problems

Sometimes the onions are too strong. Just soak them in cold water first. This takes away some of the sharp bite. I once forgot this step and my eyes watered!

Your jar might not have enough liquid. The vinegar needs to cover the onions. If it doesn’t, just add a little more. This matters because every piece needs to pickle evenly.

The onions may not turn pink right away. Be patient and give them a good shake. They will get that pretty color soon. This small step builds your cooking confidence. Which of these problems have you run into before?

Your Quick Pickled Onion Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make it ahead?
A: Absolutely! Make it up to two weeks ahead. It gets better.

Q: What vinegar can I swap?
A: White vinegar or apple cider vinegar work great too.

Q: Can I double the recipe?
A: Yes, just use a bigger jar. Double all the ingredients.

Q: Any optional add-ins?
A: Try a pinch of sugar or some peppercorns for fun. Which tip will you try first?

From My Kitchen to Yours

I hope you love these quick pickled onions. They add a happy crunch to so many meals. Put them on tacos, salads, or sandwiches. Your kitchen will feel like a sunny place.

I would love to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your colorful jars.

Happy cooking!
—Anna Whitmore.