Quick pickled onions are a tangy, vibrant condiment that adds instant flavor and crunch to countless dishes. Bobby Flay’s approach to pickled onions is all about simplicity and bold flavors, making them an ideal addition to tacos, burgers, salads, and more. With just a few pantry staples and about 30 minutes, you can whip up a batch of these irresistible onions that will elevate any meal.
Ingredients
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds (optional)
- 1 small garlic clove, peeled and smashed
- 1 bay leaf
Instructions
- Prepare the onions: Peel and thinly slice the red onion into rounds or half-moons, depending on your preference. Aim for slices about 1/8 inch thick for best texture.
- Make the pickling brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, black peppercorns, coriander seeds (if using), smashed garlic clove, and bay leaf.
- Heat the brine: Place the saucepan over medium heat. Stir occasionally until the sugar and salt fully dissolve and the mixture just begins to simmer. Remove from heat as soon as it simmers; do not boil.
- Pack the onions: Place the sliced onions in a clean pint-sized mason jar or heatproof container. Don’t pack them too tightly; you want the brine to circulate around the onions.
- Add the hot brine: Carefully pour the hot brine over the onions, making sure all slices are submerged. Use a spoon to press the onions down if needed. Discard the bay leaf if you prefer a milder flavor, or leave it in for a more pronounced herbal note.
- Cool and marinate: Let the jar cool at room temperature, uncovered, for about 20–30 minutes. The onions will soften and turn bright pink as they pickle.
- Refrigerate: Once cooled, cover the jar with a lid and refrigerate. The onions are ready to eat in about 30 minutes, but their flavor deepens after a few hours. For best results, let them sit for at least 1 hour before serving.
Tips
- Substitutions: If you don’t have apple cider vinegar, use white wine vinegar or even plain distilled vinegar for a sharper tang. Red wine vinegar works for a deeper color and flavor.
- Onion choices: Red onions are classic for their color and sweetness, but you can use white or yellow onions for a milder flavor. Try shallots for an elegant twist.
- Spices: Adjust the spices to suit your taste. Add a few slices of jalapeño for heat, or a pinch of mustard seeds for extra zing.
- Common mistakes: Don’t boil the brine aggressively—just heat until the sugar and salt dissolve to avoid bitter flavors. Always use clean jars to prevent spoilage.
Serving Suggestions
Quick pickled onions are endlessly versatile. Here are some delicious ways to use them:
- Tacos: Spoon over fish, chicken, or carnitas tacos for a tangy crunch.
- Sandwiches & Burgers: Layer onto burgers, pulled pork, or grilled cheese for a sharp bite.
- Salads: Toss into green salads, grain bowls, or potato salads for color and acidity.
- Charcuterie Boards: Serve alongside cheeses, cured meats, and olives as a palate cleanser.
- Avocado Toast: Top toast with smashed avocado, pickled onions, and a sprinkle of chili flakes.
Variations
- Spicy Pickled Onions: Add a few slices of fresh jalapeño or a pinch of red pepper flakes to the brine for a spicy kick.
- Citrus Twist: Add a few strips of orange or lime zest to the brine for a bright, citrusy note.
- Herbal Pickled Onions: Tuck in a sprig of fresh thyme, oregano, or dill for herbal undertones.
- Sweet & Tangy: Swap out half the sugar for honey or agave for a more complex sweetness.
- Mixed Veggie Pickles: Add thinly sliced radishes, carrots, or jalapeños to the jar for a colorful medley.
Storage and Reheating
Quick pickled onions should be stored in an airtight container in the refrigerator. They’re best enjoyed within 2 weeks, though they can last up to 3 weeks if kept cold and submerged in brine. The flavor intensifies over time, and the onions may soften slightly the longer they sit. Always use clean utensils when removing onions from the jar to prevent introducing bacteria.
There’s no need to reheat pickled onions—they’re served cold or at room temperature. If the brine becomes cloudy or you notice any off smells, discard the onions to be safe.
Frequently Asked Questions
- Can I use another type of onion besides red?
- Yes! While red onions are traditional for their color and sweetness, you can use white, yellow, or even sweet onions. Just note that the flavor and color will be different—red onions give the most vibrant pink hue, while white or yellow onions will turn a pale gold or stay nearly clear. Shallots are also excellent for a milder, more delicate flavor.
- Do I have to use sugar in the brine?
- Sugar balances the acidity of the vinegar and helps mellow the sharpness of the onions. If you prefer a less sweet pickle, reduce the sugar to 1 tablespoon or use a natural sweetener like honey or agave. You can also omit it entirely, but the onions will be much tangier and more assertive.
- How long do quick pickled onions need to sit before eating?
- You can eat them as soon as 30 minutes after pouring the hot brine, but the flavor is best after at least 1 hour in the fridge. For maximum flavor, let them marinate overnight. The longer they sit, the more intense and pickled they become.
- Can I reuse the pickling brine?
- It’s not recommended to reuse the brine for new batches of onions, as the acidity and flavor will decrease. For food safety, always make a fresh brine for each batch. However, you can use leftover brine as a tangy addition to salad dressings or marinades.
- Are quick pickled onions shelf-stable?
- No, this recipe is designed for refrigerator pickling only and is not shelf-stable. Always store pickled onions in the fridge and consume within 2–3 weeks. For long-term storage, proper canning techniques are required, which involve sterilizing jars and using a pressure canner for low-acid foods.
- Can I add other vegetables to the jar?
- Absolutely! Thinly sliced radishes, carrots, jalapeños, or even cauliflower florets work well with this brine. Just ensure all vegetables are fully submerged in the hot brine and cut thinly enough to pickle quickly. Mixing in other veggies creates a colorful and flavorful condiment perfect for sandwiches or salads.
- Why did my pickled onions turn soft or slimy?
- Onions can become soft if they’re sliced too thin or left in the brine for a very long time. Always use fresh, firm onions, and don’t overpack the jar. If the brine turns cloudy or the onions become slimy, discard them—it’s a sign of spoilage. Using clean jars and utensils helps prevent this.