If you want a fast condiment that instantly makes a sandwich, burger, taco, or salad taste brighter and more complete, quick pickled red onions are one of the best things to keep in the fridge. They are tangy, lightly sweet, crisp, and colorful, and they bring balance to rich foods without requiring much work.
A few fennel fronds or a small piece of fennel stalk
Instructions
Place the sliced red onions in a clean heatproof jar or bowl.
In a small saucepan, combine the vinegar, water, sugar, salt, garlic, and fennel.
Bring to a boil, stirring until the sugar and salt dissolve.
Pour the hot brine over the onions, making sure they are mostly submerged.
Let cool at room temperature, then refrigerate.
Use after 1 hour for a quick pickle, or wait several hours for a fuller flavor.
Keep refrigerated for up to 1 week.
Vidéo
Notes
Substitutions
If you do not have white vinegar, apple cider vinegar is the easiest substitute. The result will be slightly softer and a little fruitier.If you do not have fennel, simply leave it out. You can also replace it with a small pinch of fennel seeds, lightly crushed.If you want a more neutral garlic note, use one clove instead of two. If you want the onions pinker and slightly sweeter, add a little more sugar.If you want a stronger pickle for very rich burgers, reduce the water slightly. If you want a gentler pickle for salads and bowls, use a little more water.You can also add peppercorns, mustard seeds, or a bay leaf, but I prefer keeping this one fairly simple so it stays versatile.
FAQ
How long do quick pickled red onions last?
They keep well in the refrigerator for about 1 week, often a little longer if stored cleanly in a tightly sealed jar.
Can I use them after only 30 minutes?
Yes, but they will be better after at least 1 hour. After several hours, the flavor becomes more balanced and the color improves.
Do I need to sterilize the jar?
Not for a short refrigerator pickle like this. Just use a very clean jar or airtight container.
Can I use yellow onions instead?
Yes, but red onions are better here. They look nicer, taste a little milder, and give that classic pink color.
Are they good only for burgers?
No. They are excellent on sandwiches, tacos, grain bowls, salads, and even alongside roast meats.
Why use hot brine instead of cold brine?
Hot brine speeds up the pickling process and softens the onions just enough to make them pleasant quickly.
