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A top-down shot focusing on a jar of sliced pickled red onions. In the blurred background, a bowl of chili con carne is visible, topped with a dollop of Greek yogurt, fresh chilies, and pickled peppers.

Quick Pickled Red Onion

Quick Pickled
#Easy#Vegan

Quick pickled red onions are one of those small kitchen tricks that make a big difference. They add a bright, tangy pop and just the right amount of crunch to almost any dish. With a simple hot vinegar brine poured over thinly sliced onions, the sharp raw edge mellows out, leaving you with onions that are lightly softened, refreshing, and perfectly balanced.

How to Adjust for Acidity

Not all vinegars are created equal! This recipe is balanced for 5% acidity (the standard for most Apple Cider and White Distilled vinegars in the US and UK).

However, in many parts of Europe, 10% spirit vinegar (Essigessenz or Ättika) is the norm. Because this recipe uses less vinegar to compensate for the lack of sugar, getting the acidity right is essential for flavor.

The Dilution Guide

If your vinegar is stronger than 5%, you must dilute it with more water to prevent the onions from becoming overly sharp or harsh.

Vinegar Strength How to Adjust Simple Ratio Example
5% Acidity Use as written in the recipe. 100ml Vinegar + 100ml Water
10% Acidity (EU Standard) Cut the vinegar in half and replace that volume with water. 50ml Vinegar + 150ml Water
6% - 7% Acidity Add a generous splash of extra water. 80ml Vinegar + 120ml Water

Recipe

15mPreparation
5mCooking
20mTotal
1
Ingredients
  • 400 g Red onion
  • 335 ml Water
  • 165 ml White vinegar 5%
  • 1 1/2 tsp Salt
Instructions
  1. Thinly slice the red onions into fine julienne strips and pack them into a clean glass jar.
  2. In a small saucepan, combine water, vinegar, and salt.
  3. Bring the mixture to a boil, then reduce the heat and stir until the salt is completely dissolved.
  4. Remove the pan from heat and allow the liquid to cool slightly.
  5. Pour the warm pickling liquid over the onions, making sure they are fully submerged.
  6. Seal the jar and let it cool to room temperature, then transfer it to the refrigerator.
Nutrition Facts (per 100g)
  • Calories: 91 kj/ 22 kcal
  • Protein: 0.4 g
  • Carbs: 4.4 g
  • Fat: 0.0 g
  • Fiber: 1.0 g
  • Sugar: 2.5 g
  • Salts: 1.0 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.