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Learn how to make quick pickled red onions! Tangy, crisp, and super easy to make, this recipe for quick pickled red onions is ready in just 30 minutes and perfect for sandwiches, burgers, tacos, salads, and so much more!
Table of Contents
Do you love pickled red onions? Unlike their raw, crunchy, and often spicy counterparts, pickled red onions are deliciously tangy, crisp, and fresh. If you’ve never tried them, or you’re not a huge fan of raw onions, I highly recommend this super easy method for making your very own pickled onions right at home. You only need a handful of simple ingredients, and in no time, you’ll have zippy, bright pink onions ready to pile onto tacos, burgers, sandwiches, salads, rice bowls, eggs, and so much more.
Everything You’ll Need to Make Easy Pickled Red Onions
- Red onion: Red onions are my favorite for quick pickling because they have a naturally sharp flavor and turn a beautiful bright pink as they sit in the brine. Other types of onions will work, but red onions give you the best color and classic pickled onion flavor. Slice the onion as thinly as possible using a sharp knife or mandoline. Thin slices pickle faster and have the best texture.
- Vinegar: This recipe uses a combination of white vinegar and apple cider vinegar. White vinegar adds clean, bright acidity, while apple cider vinegar adds a slightly fruity, mellow flavor. Together, they make a brine that is bright, tangy, and balanced without tasting too harsh.
- Water: Water helps dilute the vinegar so the brine is tangy, not harsh.
- Sugar: Just a small amount of sugar balances the acidity of the vinegar. It does not make the onions overly sweet.
- Salt: Salt seasons the brine and helps balance the flavor.
- Black peppercorns: Peppercorns add a subtle peppery flavor without making the onions spicy.
- Optional add-ins: This recipe does not require any extras, but you can add a garlic clove, fresh orange peel, a pinch of red pepper flakes, sliced jalapeño, a bay leaf, or fresh dill for extra flavor.
Best Vinegar for Pickled Red Onions
Most types of vinegar can be used to make pickled red onions, except for darker, stronger vinegars like balsamic vinegar or malt vinegar. White distilled vinegar is a popular choice because it is clear, tart, and has a clean acidity that will not change the color of the onions or brine. Apple cider vinegar is another great option, adding a slightly fruitier flavor and a little more depth. White wine vinegar, rice vinegar, or champagne vinegar can also be used.
Tools and Equipment
The best part about making these simple pickled red onions is that you do not need any special equipment; a few basic kitchen tools are all you need.
- Sharp knife or mandoline: A sharp knife works, but a mandoline slicer makes it easier to get very thin, even slices. This OXO Good Grips Mandoline Slicer is a great budget-friendly option.
- Small saucepan: Use a small saucepan to warm the vinegar mixture just until the sugar and salt dissolve. The brine does not need to boil.
- Clean glass jar with a lid: Unlike plastic jars or containers, glass jars don’t absorb smells, stain as easily, or react with the acidic vinegar brine. The lid helps keep the onions fresh, prevents spills, and keeps refrigerator odors out. These 16-Ounce Wide Mouth Glass Mason Jars are a great choice for this recipe.
How to Make Pickled Red Onions
- Slice the onion: Thinly slice the red onion and pack it into a clean glass jar.
- Warm the brine: Combine the vinegars, water, sugar, salt, and peppercorns in a small saucepan. Warm for 1-2 minutes, just until the sugar and salt dissolve.
- Pour and press: Pour the warm brine over the onions and press them down so they are fully submerged.
- Rest: Let sit at room temperature for 30 minutes, then use right away or refrigerate.
Tips for the Best Pickled Red Onions
- Slice the onions thinly: Thinly sliced red onions soften quickly, soak up the brine evenly, and are much easier to pile onto tacos, burgers, salads, bowls, and sandwiches. A mandoline makes this super easy, but a sharp knife works too. Yes, thicker slices are fine, but they will need more time to soften and pickle.
- Use a vinegar you actually like: This recipe uses a mix of white vinegar and apple cider vinegar for a brine that is tangy, balanced, and not too harsh. White vinegar gives the onions that clean, tart flavor, while apple cider vinegar adds a little extra depth. Simple, but so good.
- Warm the brine, but do not boil it: You only need to heat the vinegar, water, sugar, salt, and peppercorns long enough for the sugar and salt to dissolve. No need to aggressively boil anything here. In fact, boiling the vinegar can make your kitchen smell very vinegar-y, very fast.
- Keep the onions fully submerged: After pouring the warm vinegar mixture over the onions, gently press them down with a spoon or fork so they are covered. The onions will soften as they sit, making it easier to keep them under the brine. This helps them pickle evenly and turn that gorgeous bright pink color.
How Long to Soak Pickled Red Onions?
Pickled red onions can be enjoyed after about 30 minutes, especially if they are sliced very thin. At this point, they will be lightly pickled, crisp, tangy, and still a little sharp.
For the best flavor and color, let them sit for at least 1 hour. The onions will become brighter pink, slightly softer, and more balanced as they absorb the brine.
For even more flavor, refrigerate them overnight. The onions will continue to soften and become more deeply pickled as they sit. Thicker onion slices may need several hours before they taste fully pickled.
What to Eat with Pickled Red Onions
I add these pickled red onions to just about everything. They are tangy, slightly sweet, crunchy, and bright, which means they are especially good with rich, creamy, smoky, or spicy foods.
Add them to tasty shrimp tacos, carne asada tacos, slow cooker shredded beef tacos, burrito bowls, and quesadillas for a pop of acidity and color. They are also fantastic on hamburgers, wraps, pulled pork, and banh mi. I love them with rice and grain bowls, like this teriyaki salmon bowl and Greek chicken bowl, and alongside roasted vegetables, creamy dips (hello, hummus), and hearty salads.
Pickled red onions are also fantastic with countless egg and breakfast dishes. Try them on avocado toast, scrambled eggs, or piled onto your next bagel with lox.
Make Ahead and Storage Tips
For best results, store the onions in a clean glass jar or airtight container with enough brine to keep them fully covered. The longer they sit, the softer and more flavorful they become.
How long do pickled red onions last?
Pickled red onions will keep in the refrigerator for up to 2-3 weeks. For the best flavor and texture, keep the onions fully submerged in the brine and use a clean fork or spoon each time you remove them from the jar.
Do pickled red onions need to be refrigerated?
Yes. These are quick pickled red onions, so they need to be stored in the refrigerator. This recipe is not designed for canning and should not be stored at room temperature. After the onions sit at room temperature for about 30 minutes, cover the jar and transfer it to the refrigerator.
Frequently Asked Questions
Can I can this recipe?
No. This recipe is for quick refrigerator pickled onions only and has not been tested for water bath canning. Store them in the refrigerator and enjoy them within 2-3 weeks.
Can I reuse the brine?
I recommend making a fresh batch of brine for new onions. The flavor and acidity change after the onions sit in it, so fresh brine gives you the best and most consistent results. That said, leftover brine is delicious stirred into salad dressings, marinades, sauces, or even spooned over rice bowls.
Do I have to boil the vinegar?
No. You only need to warm the vinegar mixture long enough to dissolve the sugar and salt.
Can I make pickled red onions without sugar?
Yes, but they will taste much sharper and more vinegary. The small amount of sugar in this recipe does not make the onions sweet; it just helps balance the acidity. If you prefer not to use granulated sugar, honey or maple syrup will also work.
Why are my pickled onions not bright pink?
They may need more time in the brine, the onion slices may be too thick, or the onion itself may not be as deeply pigmented. The color usually becomes brighter as the onions sit, especially after a few hours or overnight.
If you try making these quick pickled red onions, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Quick Pickled Red Onions
Ingredients
- 1 large red onion, thinly sliced
- ½ cup white vinegar
- ¼ cup apple cider vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
Instructions
- Peel the red onion and slice it as thinly as possible using a sharp knife or mandoline. Transfer the sliced onions to a clean glass jar.
- Add the white vinegar, apple cider vinegar, water, sugar, salt, and peppercorns to a small saucepan. Warm over medium heat for 1-2 minutes, stirring until the sugar and salt dissolve. Do not boil.
- Carefully pour the warm vinegar mixture over the sliced onions in the jar.
- Use a spoon or fork to gently press the onions down so they are covered by the brine.
- Let the onions sit at room temperature for about 30 minutes. Use right away, or cover the jar and refrigerate. The onions will continue to soften, turn brighter pink, and become more flavorful as they sit.
Notes
- Thin slices pickle faster, soften more evenly, and are easier to add to tacos, burgers, sandwiches, bowls, and salads. Thicker slices will still work, but they need more time in the brine.
- These onions can be used after 30 minutes, but they taste best after about 1 hour. For softer, more flavorful onions, refrigerate them overnight.
- Storage: Store in a clean, sealed glass jar in the refrigerator for up to 2-3 weeks. Keep the onions fully submerged in brine and use a clean fork or spoon when serving.
- Not for canning: This is a quick refrigerator pickled onion recipe and is not intended for water bath canning or room-temperature storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! Thanks for a great recipe! I did use plain ok cheap white vinegar (all I had) and they came out delicious!
Pickled vegetables are a favorite of mine – it looks so easy to keep in the fridge and add to sandwiches or wraps!