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Bright, tangy, and just the right amount of sizzle—quick spicy pickled red onions are the secret weapon your fridge has been begging for. They’re fast, forgiving, and transform everything from tacos to salads to leftover roast chicken. Best part: they add big flavor without derailing a health-conscious meal plan. Win-win.
Why you’ll love these
Ready in under 30 minutes (and better after a few hours).
Low-calorie flavor boost—uses vinegar, a touch of sweetener, and spice.
Keeps in the fridge for up to 2 weeks, so you always have a zippy topper on hand.
Works with grain bowls, sandwiches, grilled proteins, avocado toast, and cheese boards.
Ways to use them
Tacos: Fish, shrimp, carnitas, or grilled veggies—spicy pickled red onion is taco royalty.
Bowls and salads: Toss on grain bowls, Buddha bowls, or kale salads for a bright contrast.
Sandwiches: Elevate turkey, hummus, or grilled cheese with a crunchy tang.
Eggs: Scatter on avocado toast with poached eggs or over scrambled eggs.
Proteins: A spoonful over grilled salmon, pork chops, or roasted chicken brightens the whole plate.
Cheese board: Pair with goat cheese, manchego, or a creamy spread for a sophisticated bite.
Flavor variations
Citrus-herb: Swap lime zest for orange zest and add a sprig of thyme or oregano.
Smoky-chipotle: Add 1 minced chipotle in adobo and cut back on sugar.
Asian twist: Use rice vinegar, a splash of soy sauce, ginger slices, and a pinch of sesame seeds.
Sweet-sour: Increase the sweetener to 2 tablespoons and add a few whole cloves or a cinnamon stick for holiday flair.
Troubleshooting
Mushy onions? They were either sliced too thin, soaked in piping-hot brine too long, or stored too long. Next batch: slightly thicker slices and only warm (not boiling) brine.
Not tangy enough? Use a stronger vinegar, add a bit more vinegar or a squeeze of lemon/lime juice.
Too spicy? Rinse briefly under cold water to mellow heat, then drain and re-pickle in a gentler brine.
Quick Spicy Pickled Red Onions
Bright, tangy, and just the right amount of sizzle—quick spicy pickled red onions are the secret weapon your fridge has been begging for.
Ingredients
- 1 Large Red Onion, Sliced Super Thinly
- 3-5 Fresh Peppers, Sliced (Jalapeño or otherwise. I used shishito.)
- 1 Garlic Clove
- 1 C. White Vinegar
- 3 Tbsp. Sugar
- 1 1/2 Tbsp. Salt
- 1/2 Tsp. Peppercorns
Instructions
- Place the 1 Large Red Onion, 3-5 Fresh Peppers, and 1 Garlic Clove into a container (that can hold at least 4 C.) with a lid.
- Place the 1 C. White Vinegar, 3 Tbsp. Sugar, 1 1/2 Tbsp. Salt, and 1/2 Tsp. Peppercorns into a small sauce pot over medium-high heat. Bring it to a boil and then remove from heat once all the sugar and salt has dissolved.
- Pour the vinegar liquid over the onions and peppers. Set aside to bring down to room temperature then seal with a lid and use right away or store in the fridge for up to two weeks.
Nutrition Facts
Calories
16Fat (grams)
0 gSat. Fat (grams)
0 gCarbs (grams)
3 gFiber (grams)
0 gNet carbs
3 gSugar (grams)
3 gProtein (grams)
0 gSodium (milligrams)
655 mgCholesterol (grams)
0 mgNutritional Claims: Low Fat • Low Sodium • Fat Free • Low Fat Abs • Low Potassium • Kidney Friendly • Keto Friendly • Plant Based • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher • B Healthy • Dairy Free Aged
Step-by-Step Photos:
