Quick Pickled Red Onions
for everything

There is a version of your cooking that is better in every way, and the only thing separating you from it is a jar of pickled red onions in the fridge. One onion. Twenty minutes. Then it's just there, ready to go on whatever you're making.

Pickled red onions are one of those things that appear on food you order at good restaurants and you can't quite figure out why everything tastes so much brighter. It's not complicated. The pickling liquid — vinegar, water, sugar, salt — does two things: it draws some of the sharpness out of the raw onion and replaces it with a clean acidity that cuts through fat and richness. That's why they work on tacos. On burgers. On grain bowls. On fried eggs. On avocado toast. On a plate of roasted vegetables. On nearly anything that needs something to wake it up.

The technique takes about ten minutes of active time. The rest is waiting, which you can do while you cook everything else.

What you need

• 1 medium red onion
• ½ cup apple cider vinegar or white wine vinegar (distilled white also works — it's sharper)
• ½ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt (use ¾ teaspoon if you have fine table salt)
• Optional aromatics: 1 garlic clove smashed, a few black peppercorns, ¼ teaspoon red pepper flakes, 1 bay leaf, a pinch of dried oregano or cumin

How to make it

Step 1: Slice the onion. Cut the onion in half from root to tip, then peel it. Place each half flat-side down and slice across the grain as thinly as possible. You want thin, even half-moons. If you have a mandoline set to 1–2mm, use it. If not, a sharp knife works — just take your time. Thin slices pickle faster, turn brighter pink, and have a better texture in the final product than thick chunks.

Step 2: Pack the jar. Put the onion slices into a clean glass jar or any heat-safe bowl or container. If you're using aromatics — garlic, peppercorns, bay leaf, pepper flakes — tuck them in among the onion layers. A pint mason jar is ideal. A tall glass, a clean jam jar, or a heatproof bowl all work.

Step 3: Make the brine. Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir as you heat it. The sugar and salt dissolve quickly — this takes about two minutes. You want the liquid hot and fully dissolved, but it doesn't need to reach a rolling boil. Just a solid simmer with no visible granules left.

Step 4: Pour and wait. Pour the hot brine over the onions. They'll start turning pink within the first minute — this is the natural pigment in the onion reacting with the acid in the vinegar, and it's exactly what's supposed to happen. Press the onions down with a fork or spoon so they're fully submerged. Leave them at room temperature for at least 20 minutes before eating.

Step 5: Refrigerate. Let the jar cool to room temperature, then seal it and refrigerate. The onions are good after 20 minutes but genuinely great after a few hours. They keep in the fridge for up to two weeks, though they'll be at their brightest in the first week.

Which vinegar to use

Apple cider vinegar gives the mildest, slightly fruity result and is what most people start with. White wine vinegar is slightly sharper and is closer to what you'd get in a traditional Mexican preparation. Distilled white vinegar is the sharpest — it works, but it can be a bit aggressive; add an extra splash of water if you use it. Rice vinegar makes a lighter, more delicate version that pairs well with Asian-inspired dishes. Whatever you have open will work.

Where to use them

Tacos are the obvious one, but the list goes further. A small pile on top of scrambled eggs. Folded into a grain bowl with roasted vegetables. On a turkey or leftover chicken sandwich. On top of a smashed avocado on toast. Alongside roasted carrots or beets. On a plate of lentils. On anything where you want something sharp and bright that cuts through richness. Once you have a jar in the fridge, you'll find yourself reaching for it constantly.

See also: Breakfast tacos from the leftovers drawer · Smashed cucumber salad · NowCook pricing