Quick Pickled Red Onions
Learn how to make quick pickled red onions with just 5 ingredients. This tangy sweet condiment adds flavor to tacos, salads, and sandwiches in 30 minutes. Get the recipe!
Continue the meal with Fudgy Brownie, Lemon Curd, or Chocolate Crinkle Cookies.
Why You’ll Love These Quick Pickled Red Onions
These quick pickled red onions are my go-to for adding tangy crunch to almost any savory dish. With just 5 ingredients and a 30-minute wait, you get a vibrant pink condiment that’s way milder than raw onion. I always keep a jar in my fridge, it makes tacos, salads, and sandwiches instantly better.
What Makes These Pickled Onions So Good
- Only 5 ingredients you probably already have.
- Ready in 30 minutes, no boiling or canning needed.
- Adds a tangy, sweet pop of flavor to everything from tacos to avocado toast.
Key Ingredients for Quick Pickled Red Onions
- Red onion: Thin, even slices pickle faster and give a prettier pink color. A sharp knife or mandoline helps get consistent 1/8-inch slices.
- Apple cider vinegar: Its mild fruitiness balances the onion’s bite. You can substitute white vinegar for a sharper tang, or rice vinegar for a milder flavor.
- Sugar: Tempers the acidity. Granulated works best, but honey or maple syrup are good alternatives.
Tools You’ll Need for Pickled Red Onions
- A sharp chef’s knife or mandoline for uniform slices.
- A medium glass jar or bowl with a tight-fitting lid for storing.
Tips for Making the Best Quick Pickled Red Onions
Slice the onion as uniformly as possible so they all pickle at the same rate. If one or two slices are much thicker, they’ll remain crunchy while the rest soften. After the 30-minute rest, the onions should be bright pink and tender. If you eat them quickly, you can reuse the brine once, just add fresh sliced onions and let sit for another 30 minutes. Skip this if the brine looks cloudy or smells off.
Expert Tips for Perfect Pickled Red Onions
Hot tap water is enough to dissolve the sugar and salt, no need to boil. To keep the onions fully submerged, press them down with a small plate or use a clean weight inside the jar. For the best texture, slice against the grain of the onion, which shortens the fibers and makes each piece more tender.
Flavor Variations for Pickled Red Onions
If you want extra flavor, toss in a few whole peppercorns or a smashed garlic clove before adding the brine. Fresh dill, thyme, or oregano sprigs make the jar look pretty and add herbal notes. For heat, drop in a few jalapeño slices or a pinch of red pepper flakes.
Ways to Use Pickled Red Onions
I pile them on tacos, burritos, and nachos for a tangy contrast. They’re also fantastic on grilled chicken salads, grain bowls, or a simple avocado toast. For an easy upgrade, add a few to scrambled eggs or a sandwich, they brighten up any bite.
How to Store Pickled Red Onions
Keep the onions in a sealed jar or airtight container in the refrigerator for up to 3 weeks. If you added fresh herbs, they’ll only last about 1 week. The brine can be reused once for another batch of onions, but discard it if it becomes cloudy or develops an off smell.
Quick Pickled Red Onions FAQ
Can I use white vinegar instead of apple cider vinegar?
Yes, white vinegar works but it is tangier. Apple cider vinegar gives a milder fruitiness. You can also use rice vinegar for a subtle flavor or red wine vinegar for a fruity note.
How thin should I slice the onions?
Aim for 1/8-inch thick slices. Thinner slices soften and pickle faster; thicker slices will remain crispier but take longer to absorb flavor. Uniform slices ensure even pickling.
Can I add other vegetables to the brine?
Yes, sliced radishes, carrots, or small cauliflower florets also work well. Make sure they are cut thin enough to pickle quickly. Reuse the brine only once, and discard if cloudy.
Do I need to boil the brine?
No, hot tap water is sufficient to dissolve the sugar and salt. This is a no-cook recipe. The heat from the water helps the brine season the onions quickly.
Can I double the recipe?
Absolutely. Keep the same ratio of ingredients: for each onion, use 3/4 cup vinegar, 1/2 cup water, 1-2 tablespoons sugar, and 1 teaspoon salt. Divide between jars or use one large jar.
Recipe
Quick Pickled Red Onions
Pickled Red Onions are tangy, sweet, and add flavor to salads, tacos, sandwiches, bowls, and more. They are easy to make at home, you only need 5 ingredients! We ALWAYS have a jar in the refrigerator!
Ingredients
- 1 red onion, large
- 0.75 cup apple cider vinegar
- 0.5 cup hot water
- 1 to 2 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- 1
To slice the onion, cut it in half to create half-moons. Use a very sharp knife or mandoline to create uniform, thin slices. You want the slices to be about 1/8-inch thick.
- 2
In a medium jar or bowl, combine the vinegar, warm water, sugar, and salt. Stir until sugar and salt dissolve.
- 3
Add the red onion slices and stir, making sure the onion is covered. Let sit for 30 minutes at room temperature.
- 4
Serve immediately or store in the refrigerator in a sealed jar or container for up to 3 weeks.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 5 of 5 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairy-free, gluten-free, nut-free, Pickled, quick, vegan, vegetarian
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