Quick Pickled Red Onions on Baked Ranch Fish Tacos

Quick Pickled Red Onions

There's almost no savoury sandwich on which I wouldn't stuff a fistful of crisp-tender, tangy, magenta Quick Pickled Red Onions. Salad? You bet. Whether we're talking lettuce, arugula, greens-of-another-sort, or pasta salad, they add the crunch and POP that wakes the whole thing up.

Prep Time 5 minutes
Cook Time 10 minutes
Servings 8
Calories 9 kcal
Author Rebecca Lindamood


  • 1 large red onion
  • 3/4 cup red wine vinegar
  • 3/4 teaspoon salt


  1. Slice the blossom end off of a red onion, lay the now stable, cut surface on your cutting board. Slice the onion in half and remove the peel. Holding the root end, slice the onion into thin half moons. Put them into a heat-proof bowl. Bring the vinegar and salt to a boil and quickly pour over the onions. Wrap the bowl tightly with plastic wrap and let sit at room temperature for at least an hour, removing the wrap and tossing with tongs every 20 minutes, then re-covering, until the onions are bendable. When they reach that point, load them into a jar, pour the pickling liquid over them and screw a lid tightly in place. Refrigerate until well chilled.
  2. Store tightly covered for up to a month in the refrigerator.
Nutrition Facts
Quick Pickled Red Onions
Amount Per Serving
Calories 9
% Daily Value*
Sodium 220mg9%
Potassium 28mg1%
Carbohydrates 1g0%
Vitamin C 1.2mg1%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.