No Boil Quick Pickled Red Onions
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As we head into summer, these no boil quick pickled red onions are one of those simple things that are so nice to have waiting in the fridge. They add a bright, tangy pop of flavor to all kinds of meals and can instantly make something simple taste a little more special. They are delicious on tacos, burgers, sandwiches, wraps, rice bowls, nachos, eggs, breakfast burritos, baked potatoes, quesadillas, and all kinds of barbecue or grilled meats. Also, I will be sharing a recipe later this week that uses them, so be sure to check back on Thursday.
I have shared another pickled red onion recipe before that uses Italian dressing, and that one is a great easy option too. I have also made a more traditional version where the pickling liquid needs to be boiled first. This version lands nicely in between the two. This has more of that classic pickled onion flavor, without the extra steps or effort that come with full canning. It is a simple 5 minute method that still gives you that fresh, tangy result without making the process complicated.
It is made with hot water, vinegar, salt, and a little maple syrup for sweetness, which gives the onions a fresh, tangy flavor with just a hint of balance from the sweetener. There is no bottling process needed, and they keep in the refrigerator for up to two weeks, making them an easy make-ahead topping to use again and again.
Ingredients for No Boil Quick Pickled Red Onions
- RED ONION
- MAPLE SYRUP OR HONEY
- KOSHER SALT
- RICE VINEGAR (APPLE CIDER OR WHITE WINE VINEGAR WILL ALSO WORK)
- HOT WATER
INSTRUCTIONS FOR NO BOIL QUICK PICKLED ONIONS
Start by peeling the red onion and slicing it into very thin slices. The thinner the onion is sliced, the faster it will pickle. Once sliced, place the onions in a jar or another airtight container.
In a small bowl, whisk together the maple syrup or honey, salt, vinegar, and hot water until the sweetener and salt are fully dissolved. This quick pickling liquid comes together in just a minute and gives the onions their tangy, lightly sweet flavor.
Pour the liquid over the sliced onions in the jar. If needed, use a fork to gently press the onions down so they are fully submerged in the liquid. Let the container cool to room temperature, then place it in the refrigerator for 2 to 4 hours. Once they are ready, the onions will turn a bright pink color.
Keep the pickled onions stored in the refrigerator for up to 2 weeks. This recipe makes about 1 cup.
Frequently Asked Questions
Do I need to boil the pickling liquid?
No. This recipe uses hot water, so there is no need for a full boiling or canning process.
What kind of vinegar should I use?
A mild vinegar, like apple cider vinegar or white vinegar, usually works best, depending on the flavor you want.
Can I make these ahead of time?
Yes. These are great to make ahead and keep in the fridge so they are ready whenever you want to add them to meals.
Do the onions stay crunchy?
They soften a little as they pickle, but they still keep a nice texture, especially when they are freshly made.
Can I use another type of onion?
Yes, but red onions are the most popular because they turn that beautiful bright pink color and have a great flavor for pickling.
Do I need a special jar or container?
No. Any clean jar or airtight container that can hold the onions and liquid will work.
Can I reuse the pickling liquid?
It is usually best to make a fresh batch each time for the best flavor and food quality.
Tips and Tricks
- Slice the onions thin. Thin slices pickle faster and work best for topping all kinds of dishes.
- Use a mandoline if you have one.It makes it easy to get even, thin slices, which helps the onions pickle more evenly.
- Whisk the liquid well. Make sure the salt and maple syrup or honey are fully dissolved before pouring it over the onions.
- Keep the onions submerged. Press them down into the liquid so they pickle evenly.
- Make a batch ahead of time. They keep well in the fridge, so they are a great topping to have ready for easy meals.
FOR MORE RECIPES LIKE THIS, TRY:
Quick Pickled Red Onions
Real Mom Kitchen
Equipment
Ingredients
- 1 medium red onion
- 2 tsp maple syrup or honey
- ½ tsp kosher salt
- ½ cup rice vinegar or use apple cider and white wine vinegar
- ½ cup hot water
Instructions
- Peel and thinly slice the onion. The thinner you slice it, the faster it will pickle. Place in a jar or an airtight container.
- In a small bowl, add the maple syrup or honey along with the salt, vinegar, and hot water. Whisk together to dissolve the syrup or honey and the salt.
- Pour the liquid into the container with the onions. Use a fork if needed to push the onions into the liquid. Allow the container to cool, then place it in the fridge for 2-4 hours. They will turn a bright pink color when they are ready.
- Store in the refrigerator for up to 2 weeks. Makes 1 cup.
