Enjoy a tangy-sweet quick pickle that’s just right—no overpowering vinegar! These pickles balance a gentle tang with a touch of sweetness, making them perfect for wraps, sandwiches, grilled meats, or simply as a side. They’re easy to whip up and keep fresh for a couple of weeks in the fridge.
Optimal Vinegar to Water Ratio for Pickling Liquid: Safe & Delicious Pickles
For homemade quick pickles, the vinegar-to-water ratio is key to both flavour and safety. Commercial pickling typically uses a strong, acidic mix (pH 4.6 or below) to prevent harmful bacteria like botulism, But that intensity can be too sour for many tastes.
For a milder, balanced flavour suitable for refrigerated storage (about 2–4 weeks), most home recipes use either a 1:1 ratio (equal parts vinegar and water) or a 1:2 ratio (one part vinegar to two parts water) paired with salt.
This homemade recipe is suitable for short-term storage up to 2- 4 weeks or so in the refrigerator.
Essential Safe Pickling Tips for Extended Storage
While this onion recipe is meant for quick pickles, it’s essential to grasp the principles of safe pickling for long or longer-term storage.
✅ Use Vinegar with at least 5% Acidity
When pickling, it is important to keep the pH level below 4.6 or to use a minimum of 5% vinegar to prevent bacterial growth for longer shelf-stable storage. A 5% vinegar solution has a pH of approximately 2.4 to 3.0, which is highly acidic.
Summary Table: Dilution Effect on pH
| Vinegar (5%) | Water Added | Final Acidity (%) | Estimated pH |
| 1 cup | No water | 5.0% | ~2.4–3.0 |
| 1 cup | 1 cup | 2.5% | ~3.0–3.4 |
| 1 cup | 2 cups | 1.67% | ~3.4–3.6 |
Upon examining the table, you may find it contradictory that a 5% acidity level is required while allowing a pH of 4.6 or below. While the pH is safe, the acidity level may not be. It is confusing—When you dilute 5% vinegar by adding one part water, the resulting pH level falls between 3 and 3.4, which is still within the safe range of 4.6 or lower. However, this dilution results in a final acidity level of 2.5%, which is considered unsafe.
Read MoreTips: If you want to use undiluted 5% vinegar for long-term, shelf-stable storage, you can add more sugar to balance the strong acidic flavour of pickles due to the high acidity of the undiluted vinegar. The ratio of Vinegar (1 part): Sugar (2 parts or more) would be a good reference.
✅ Sterilize Jars & Utensils:
Always use clean, sterilized jars and utensils to avoid contamination.
✅ Refrigerate Quick Pickles
If the pickling liquid has an acidity level of less than 5%, you need to refrigerate it and consume the contents within a few weeks. Be on the lookout for signs of spoilage. If the pickles become slimy or the liquid appears cloudy and smells off, discard them immediately.
✅Pressure Can Low-Acid Pickles – If making pickles with low-acid ingredients (like fermented vegetables), pressure canning ensures safety.
What you’ll like about this recipe
Mildly Tangy and Sweet Pickles
I enjoy pickles that are mildly tangy and slightly sweet. It can be challenging to find pickles with that specific flavour profile that don’t contain preservatives. Commercial-grade pickles ensure food safety through the use of high-acidic vinegar and preservatives.
Healthy (free from any artificial additives)
Traditionally, pickles were made through lacto-fermentation, a natural process that preserves vegetables with beneficial bacteria and develops complex flavours. Most commercial pickles today use vinegar-based brines and preservatives, which speed up production and extend shelf life but lack the probiotic benefits of true fermentation.
If you can find lacto-fermented pickles, they are worth purchasing. However, be cautious with vinegar-based pickles, as they often contain artificial additives, such as preservatives, stabilizers, and artificial colourings, to prolong shelf life. Always read the labels!
Super-Easy and Quick to Make
Vinegary pickles are quick and easy to make, taking less than 30 minutes. Simply heat the vinegar-based pickling solution and pour it over sliced or chopped onions.
Versatile Sides
Pickled onions add a tangy crunch that enhances a variety of dishes. I am a big fan of crunchy textures and tangy flavours. They pair well with tacos, wraps, hamburgers, steaks, and any dishes that benefit from a bit of texture and a zesty kick.
Essential Ingredients for Making Crunchy, Mildly Tangy Quick Onion Pickles
If you use the ratio of vinegar, water, and sugar (1:2:1), the tangy and sweet flavours are well balanced.
☑️Vinegar: Vinegar is essential for making pickles, providing both preservation and a tangy flavour. Use white, apple cider, or rice vinegar with an acidity level of 4-7%. Use white vinegar, apple cider vinegar, and rice vinegar with an acidity level of 4-7%.
☑️Water: Dilute 1 part of vinegar with 2 parts of water. This dilution creates a pleasantly mild tang in the pickles.
☑️Salt: Use natural mineral salt and avoid table salt with anti-caking agents. Measure salt by weight, not volume, as 1 tablespoon of finely ground salt differs from 1 tablespoon of coarse rock salt due to the differences in size and density of the crystal. For this recipe, about 15 grams of salt balances sweet and tangy flavours.
☑️Herbs and Spices:
Fennel seeds, coriander, mustard seeds, bay leaves, and peppercorns are good spice choices for picklings. Depending on your desired flavour note, choose spices accordingly. This will affect the taste of your pickles. Bay leaves play an important role in making pickles. The tannin content in bay leaves helps prevent the breakdown of pectin in onions, ensuring that the onions remain crunchy and crispy.
Check out Other Recipe
☑️ Umami-Packed Korean Onion Pickles Recipe
Video on How to Make it
Ingredients
Pickling Liquid (yields approx 760ml)
- Vinegar 1 cup
- Water 2 cups
- Sugar 1 cup
- Salt 1 tbs (15g)
- Mustard Seeds 1 ts
- Bay leaves 1-2
- Black peppercorns 1/2 ts
Red or White Onions:
- 8 small to medium-sized onions sliced or chopped
Instructions
- Prepare the Onions:
Peel and slice the red onion very thinly. Using a mandoline will yield uniformly thin slices that quickly absorb the pickling liquid. - Pack the sterilised Jar:
Place the sliced onions into a clean glass jar (a pint-sized mason jar works well). - Make the Brine:
Combine all pickling liquid ingredients -vinegar, water, sugar, salt and spices. Stir well until the sugar and salt have completely dissolved. - Pour the brine over the onions in the jar, making sure they are fully submerged. If necessary, press the onions down with a clean spoon.
- Rest and Refrigerate:
Allow the jar to sit at room temperature for at least 1 hour. (See Note) - Storage:
Keep the pickled onions in the refrigerator. They will be good for up to 2 - 4 weeks. This quick-pickle version is designed for refrigerated use.
Notes
- The onions will start to soften and take on a bright pink hue as the acid reacts with their natural pigments.
- For best flavour, cover the jar and refrigerate for 3–4 hours or overnight before using.
