This recipe is simple, fast, and versatile. In just minutes, you can make a batch that lasts for weeks in the fridge. Pickled red onions provide the perfect mix of sweet, sour, and salty, and their beautiful color makes them a visual standout on any plate. Plus, you can customize the brine to suit your taste, adding spices or herbs for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red onions, thinly sliced
Vinegar (white, apple cider, or red wine vinegar)
Water
Sugar
Salt
Optional flavor add-ins: garlic cloves, peppercorns, chili flakes, bay leaf, or herbs
Directions
Peel and thinly slice the red onions into half-moons or rings.
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt dissolve.
Place the sliced onions into a clean jar.
Pour the hot brine over the onions, making sure they’re fully submerged.
Let the jar cool to room temperature, then seal and refrigerate.
The onions will be ready to eat in about 30 minutes, but taste best after a few hours.
Servings and timing
This recipe makes about 1–1.5 cups of pickled onions. Preparation time: 10 minutes Resting time: 30 minutes minimum (flavor improves over time)
Variations
Use different vinegars like balsamic, rice vinegar, or sherry vinegar for unique flavor profiles.
Add spices such as mustard seeds, coriander seeds, or crushed red pepper flakes for extra kick.
For a sweeter version, increase the sugar or add a bit of honey or maple syrup.
Include sliced jalapeños or garlic for added heat or aroma.
Try adding fresh herbs like thyme or rosemary for a subtle herbal touch.
Storage/Reheating
Store pickled red onions in an airtight container in the refrigerator. They keep well for up to 2–3 weeks. No reheating is needed—just scoop out and enjoy them cold or at room temperature.
FAQs
How long do pickled red onions last?
They last up to 3 weeks in the refrigerator if stored in an airtight container.
Can I use white onions instead?
Yes, but red onions are preferred for their color and slightly milder flavor.
Do I have to boil the brine?
Heating the brine helps dissolve the sugar and salt and allows the onions to pickle more quickly.
Can I reuse the pickling liquid?
You can reuse it once or twice with fresh onions, though the flavor may become milder.
Why did my onions turn soft?
Overheating or slicing too thinly can cause softness. For crisper onions, pour the brine over raw onions without cooking them.
Are pickled onions healthy?
Yes, they’re low in calories and can add flavor without the need for extra sauces or fats.
Can I make them without sugar?
Yes, though they will be more tart. You can reduce or omit the sugar based on your preference.
Do they need to be refrigerated?
Yes, this is a quick-pickle recipe and must be stored in the refrigerator.
What do pickled red onions go well with?
They’re perfect on tacos, burgers, sandwiches, grain bowls, salads, and even avocado toast.
Can I use a mandoline to slice the onions?
Absolutely. A mandoline helps create uniform, thin slices that pickle evenly and look great.
Conclusion
Pickled red onions are an easy and flavorful addition to almost any dish. With minimal effort and ingredients, you can create a colorful condiment that brings a burst of acidity and crunch wherever it’s used. Keep a jar in the fridge, and you’ll always have a way to instantly brighten your meals
Pickled red onions are a tangy, crisp, and colorful condiment made with thinly sliced onions, vinegar, sugar, and salt. Perfect for adding a pop of flavor and crunch to tacos, burgers, sandwiches, and more.
Author:Catherine
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes (plus 30 minutes resting time)
Yield:1 to 1.5 cups
Category:Condiment
Method:Quick Pickling
Cuisine:Global
Diet:Vegan
Ingredients
1 large red onion, thinly sliced
1/2 cup vinegar (white, apple cider, or red wine vinegar)
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
Optional add-ins: 1 garlic clove, 1/2 teaspoon peppercorns, pinch of chili flakes, 1 bay leaf, fresh herbs (thyme or rosemary)
Instructions
Peel and thinly slice the red onion into rings or half-moons.
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer and stir until the sugar and salt are fully dissolved.
Place the sliced onions into a clean, heat-proof jar.
Pour the hot brine over the onions, ensuring they are completely submerged. Add any optional flavorings at this point.
Let the jar cool to room temperature, then seal with a lid and refrigerate.
The onions are ready to eat after 30 minutes but taste best after a few hours or overnight.
Notes
Use different types of vinegar to experiment with flavor.Mandoline slicing creates thin, even pieces that pickle beautifully.Add extra sugar or honey for a sweeter version.For extra spice, add jalapeños or red pepper flakes.Store in the fridge for up to 3 weeks.
