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These quick pickled red onions are tangy, crisp, and incredibly easy to make—no canning required! Just slice, simmer, and pour. They’re ready in under 30 minutes and perfect for topping tacos, salads, grain bowls, and more.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 5 minutes
How Many Servings?
12-16 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 large red onions, thinly sliced (1–1.5 mm, use mandoline) | |
| 1 cup white vinegar | |
| 1 cup apple cider vinegar | |
| 11/2 cup filetered water | |
| 2 teaspoons Kosher salt | |
| 3 teaspoons sugar or honey | |
| 3 teaspoons crushed sumac berries ( or peppercones) | |
| Few twigs of fresh thyme |
Preparation
1
Slice the Onions
Use a sharp knife or mandoline to thinly slice the red onions (about 1–1.5 mm thick). Place them in a large heatproof jar or bowl.
Use a sharp knife or mandoline to thinly slice the red onions (about 1–1.5 mm thick). Place them in a large heatproof jar or bowl.
2
Prepare the Flavor Add-Ins
Lightly crush the sumac berries with a mortar and pestle or the back of a spoon. Add them to the onions along with the fresh thyme sprigs.
Lightly crush the sumac berries with a mortar and pestle or the back of a spoon. Add them to the onions along with the fresh thyme sprigs.
3
Make the Brine
In a small saucepan or heatproof bowl, combine the white vinegar, apple cider vinegar, water, salt, sugar (or honey), lemon zest, and lemon juice (optional). Stir well until the salt and sugar dissolve completely.
In a small saucepan or heatproof bowl, combine the white vinegar, apple cider vinegar, water, salt, sugar (or honey), lemon zest, and lemon juice (optional). Stir well until the salt and sugar dissolve completely.
4
Pour the Brine
Carefully pour the warm brine over the onions until they are fully submerged. Press down gently with a spoon if needed to ensure even coverage.
Carefully pour the warm brine over the onions until they are fully submerged. Press down gently with a spoon if needed to ensure even coverage.
5
Let Pickle & Chill
Let the onions sit at room temperature for 30 to 60 minutes, or transfer them to the fridge. They're ready in 30 minutes but taste even better after a few hours or overnight.
Let the onions sit at room temperature for 30 to 60 minutes, or transfer them to the fridge. They're ready in 30 minutes but taste even better after a few hours or overnight.