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Quick Pickled Red Onions

I love having pickled red onions on hand. They elevate any sandwich, eggs or cheese and crackers snack to something that feels elegant. I like to make a batch at the beginning of the week and throw them on anything I can think of.

Quick Pickled Red Onions

 ½ cup white wine vinegar
 ½ cup cold water
 1 tbsp kosher salt
 1 tbsp sugar
 1 large red onion, halved and thinly sliced
  jalapeño, thinly sliced (remove seeds and ribs if desired)

In a medium bowl, whisk together vinegar, water, salt and sugar until fully dissolved.


Stir onion and jalapeño slices into pickling liquid. Toss to make sure they are coated with the liquid; they will not be fully submerged.


Cover and refrigerate for at least 30 minutes and up to 24 hours.