Pickled red onions are one of those humble kitchen staples that quietly transform everything they touch. From tacos to burgers and grain bowls to avocado toast, you’ll find many uses for our pickled red onions! You can thank me later.
I started keeping a jar in my fridge out of pure convenience, but now it’s non-negotiable because once you taste that crisp bite of vinegar, sweetness, and gentle onion heat, you realize no meal should be without it.
You’ll find lots of recipes for pickled red onions but trust me when I tell you, you won’t find an easier or tastier version than our simple recipe.
Our quick-pickled red onions recipe take about five minutes to prepare and can be stored in the refrigerator for up to two weeks. The added perks of how inexpensive, diverse, balanced, and even nutritional they can be are the cherry (or onion) on top for me!
If you are looking for the perfect pairing for pickled onions, they’re the perfect complement to our blackened chicken taco bar and are always a welcome addition to your favorite burger recipe.
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Ingredients
Gather the ingredients to prepare our Pickled Red Onions recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Mexican-Style: Add oregano and a pinch of cumin.
Mediterranean: Use red wine vinegar with bay leaf and thyme.
Asian-Style: Swap the vinegar for rice vinegar and add soy sauce, fresh ginger slices, star anise, and a touch of sesame oil or Sichuan peppercorn.
Scandinavian: Use white vinegar and add fresh dill sprigs, caraway seeds, and black peppercorns.
Spicy: Toss in sliced jalapeños or crushed red pepper
Low-Sugar: Cut sugar in half and balance with salt and time
Vinegar adaptations: Use red wine vinegar instead of apple cider vinegar to add depth.
Sugar adaptations: Use honey or maple syrup in place of sugar.
How to Make Pickled Red Onions
Follow my simple step-by-step instructions to learn how to make pickled red onions at home.
Cut off the top of the red onion and peel the outer layers until only a smooth layer remains.
Carefully, use a mandolin to slice the red onion into thin slices.
Once the onion is fully sliced, transfer it to a large glass jar.
Put water, sugar, salt, and apple cider vinegar into a small sauce pot, and stir to combine. Bring to a boil and ensure that all salt and sugar have fully dissolved. Remove from heat and allow to cool for about 5 minutes.
Pour the liquid over the onions until they are all covered.
Screw on the jar lid and refrigerate the onions in the liquid for at least 30 minutes (2 hours preferred) before serving.
Chef Tips
Use a mandolin (CAREFULLY!) to thinly and evenly slice onions. Thin slices pickle more quickly. You can also slice the onions by hand with a very sharp knife.
Always warm the vinegar; heat helps dissolve sugar and helps soften the onions.
Massage the onions briefly with salt before pickling if they’re especially sharp and pungent.
Chill overnight for a deeper flavor, but they’re usable in 30 minutes.
Use a non-reactive jar or container
Pickled red onions are about balance, not precision. Too sour? Add a touch more sugar. Too sweet? A splash more vinegar fixes it. Don’t drown the onions; just cover them. And don’t overthink spices; one or two accents beat a cluttered jar every time. This is a supporting player, not the star of the spice rack.
Ensure that all onions in your jar are completely submerged to prevent texture and flavor differences.
After you make our pickled red onions, you’ll wonder how you ever cooked without them. They’re quick, dependable, and bring instant balance to many of your favorite dishes.
Keep a jar in the fridge, you’ll find yourself reaching for it more than you think.
Serving Suggestions
If a dish feels rich, heavy, salty, or one-note, it probably wants pickled onions.
Everyday favorites – tacos, burritos, quesadillas, burgers, sandwiches, wraps, eggs, and avocado toast.
Proteins – Grilled chicken or steak, pulled pork, salmon, tuna, shrimp tacos, and fried tofu.
Unexpected but perfect – pizza, ramen, deviled eggs, and potato salad.
How to Store
Store in an airtight container in the refrigerator for up to two weeks. We recommend using a glass container because it won’t absorb odors or stain. We do not suggest freezing.
Recipe FAQs
No. Pickled red onions are made with vinegar for quick acidity. Fermented onions use salt and time to create natural probiotics.
No. The hot brine softens them naturally without cooking.
Red onion pigment reacts with acid; this is natural and safe.
Yes, you can. You can use it once, maybe twice, but the flavor will begin to weaken.
More Recipes You’ll Love!
Quick Pickled Red Onions Recipe
Our quick-pickled red onions add bright acidity, crunch, and color to tacos, sandwiches, salads, and grilled meats. It takes minutes to make with just a few simple pantry staples.
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Ingredients
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Ingredients;
1 large red onion about 2 cups3 tablespoons granulated sugar1 tablespoon kosher salt1 ¼ cup apple cider vinegar½ cup water
Instructions
Instructions:
Cut the top or head off the red onion and peel the outer layers until only a smooth layer is on the outside.
When you have sliced the onion fully, transfer into a large glass jar.
Put water, sugar, salt, and apple cider vinegar into a small sauce pot, and stir to combine. Bring to a boil and ensure that all salt and sugar have fully dissolved.
Remove from heat and allow to cool for about 5 minutes.
Pour the liquid over the onions until all onions in the jar are covered.
Screw on the lid of the jar and allow the onions to sit in the liquid for at least 30 minutes (2 hours preferred) in the refrigerator before serving.
Notes
Mexican-Style: Add oregano and a pinch of cumin.
Mediterranean: Use red wine vinegar with bay leaf and thyme.
Asian-Style: Swap the vinegar for rice vinegar and add soy sauce, fresh ginger slices, star anise, and a touch of sesame oil or Sichuan peppercorn.
Scandinavian: Use white vinegar and add fresh dill sprigs, caraway seeds, and black peppercorns.
Spicy: Toss in sliced jalapeños or crushed red pepper
Low-Sugar: Cut sugar in half and balance with salt and time
Vinegar adaptations: Use red wine vinegar instead of apple cider vinegar to add depth.
Sugar adaptations: Use honey or maple syrup in place of sugar.
Chef Tips
Use a mandolin (CAREFULLY!) to thinly and evenly slice onions. Thin slices pickle more quickly.
Always warm the vinegar; heat helps dissolve sugar and helps soften the onions.
Massage the onions briefly with salt before pickling if they’re especially sharp and pungent.
Chill overnight for a deeper flavor, but they’re usable in 30 minutes.
Use a non-reactive jar or container
Pickled red onions are about balance, not precision. Too sour? Add a touch more sugar. Too sweet? A splash more vinegar fixes it. Don’t drown the onions; just cover them. And don’t overthink spices; one or two accents beat a cluttered jar every time. This is a supporting player, not the star of the spice rack.
Serving Suggestions
If a dish feels rich, heavy, salty, or one-note, it probably wants pickled onions.
Everyday favorites – tacos, burritos, quesadillas, burgers, sandwiches, wraps, eggs, and avocado toast.
Proteins – Grilled chicken or steak, pulled pork, salmon, tuna, shrimp tacos, and fried tofu.
Unexpected but perfect – pizza, ramen, deviled eggs, and potato salad.
How to Store
Store in an airtight container in the refrigerator for up to two weeks. We recommend using a glass container because it won’t absorb odors or stain. We do not suggest freezing.
Recipe FAQs
Are pickled red onions the same as fermented onions?
o. Pickled red onions are made with vinegar for quick acidity. Fermented onions use salt and time to create natural probiotics.
Do pickled red onions need to be cooked?
No. The hot brine softens them naturally without cooking.
Why did my onions turn bright pink?
Red onion pigment reacts with acid; this is natural and safe.
Can I reuse the pickling liquid?
Yes, you can. You can use it once, maybe twice, but the flavor will begin to weaken.
Nutrition
Calories: 41kcalCarbohydrates: 8gProtein: 0.2gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 1167mgPotassium: 63mgFiber: 0.3gSugar: 7gVitamin A: 0.4IUVitamin C: 1mgCalcium: 9mgIron: 0.2mg
