Pickled red onions are the vibrant, tangy, and crisp topping that instantly transforms any meal. Their shocking pink hue and sweet-vinegary bite bring a delicious contrast to rich or spicy dishes, making them an absolute must-have in your fridge.

Whether you’re loading them onto tacos, tossing them in salads, or layering them on a juicy burger, quick pickled red onions are your flavor-boosting secret weapon. With just a few pantry staples and minutes of prep, you’ll have a batch ready to go in no time.

What Kind of Vinegar Should I Use for Pickled Onions?

The choice of vinegar is what defines the flavor profile of your pickled onions. White vinegar brings sharpness and clarity, apple cider vinegar offers a fruity tang, and red wine vinegar adds depth. You can even blend them for complexity. Just avoid malt vinegar, which can overpower the onions with its strong taste.

Ingredients for the Quick Pickled Red Onions

Red onions: These are the star of the recipe, offering both bold color and a naturally sweet bite that balances beautifully with the acidity.
Vinegar (white, apple cider, or red wine): Provides the essential tang and acts as the preserving base.
Water: Dilutes the vinegar to prevent the flavor from becoming too overpowering.
Sugar: Adds a touch of sweetness to balance the sharpness of the vinegar.
Salt: Enhances the overall flavor and helps in the quick-pickling process.
Optional herbs/spices (like peppercorns, garlic, thyme, or chili flakes): These deepen the flavor and add aromatic notes to the brine.

How To Make the Quick Pickled Red Onions

Step 1: Prepare the Onions

Peel and thinly slice the red onions into rings or half-moons, depending on your preference. The thinner the slice, the quicker they will pickle.

Step 2: Make the Brine

In a small saucepan, combine equal parts vinegar and water, add sugar and salt, and bring the mixture to a simmer until everything dissolves. Toss in your desired herbs or spices at this stage.

Step 3: Pack the Onions

Place the sliced onions into a clean jar or heatproof container. Carefully pour the hot brine over the onions until fully submerged.

Step 4: Let Them Pickle

Allow the onions to cool at room temperature. Once cool, seal the jar and refrigerate. They’ll be ready in about 30 minutes, though the flavor intensifies after a few hours.

How to Serve and Store Pickled Red Onions

These quick pickled onions add brightness to sandwiches, tacos, grain bowls, and even avocado toast. Their acidity cuts through fatty meats, making them a stellar companion for BBQ or fried dishes.

Store them in an airtight glass jar in the refrigerator. They keep beautifully for up to 2 weeks, though they rarely last that long!

Frequently Asked Questions

How long do pickled red onions last?

Stored properly in the fridge, they can last up to two weeks. Always use a clean utensil to scoop them out.

Can I reuse the brine?

You can reuse it once, but the flavor may weaken. Boil it again before adding new onions.

Are pickled onions healthy?

Yes! They’re low in calories and can aid digestion thanks to the vinegar. Just be mindful of the sugar and salt if you’re watching your intake.

Do I have to heat the brine?

Heating helps dissolve the sugar and salt and softens the onions slightly. But for crisper onions, you can use cold brine.

Can I add other vegetables?

Definitely. Carrots, radishes, and cucumbers all take well to this quick-pickling method.

Want More Condiment Ideas?

If you’re into flavor-packed toppings, here are more recipes to explore:

Maple Balsamic Glazed Onions for a sweet and savory burger upgrade.
Zesty Pickled Jalapeños to turn up the heat on tacos.
Sweet Corn Relish for summer BBQs and grilled dishes.
Spicy Pickled Carrots as a crunchy, tangy snack.
Homemade Garlic Aioli to add creamy zing to sandwiches and wraps.

Save This Pin For Later

📌 Save this recipe to your Pinterest condiments board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for apple cider vinegar or a bold red wine version? Did you spice it up with chili flakes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other pickle smarter.

Quick Pickled Red Onions

Author: Kate Walton
Total Time: 15 minutes
Yield: 1 jar (about 1 cup)

Print Recipe

Description

Pickled red onions are a tangy, sweet, and colorful addition to a wide variety of dishes. This easy recipe transforms humble red onions into a crisp, punchy topping perfect for tacos, burgers, salads, and more. With a short prep time and pantry staples, you can have a jar ready in under an hour.

Ingredients

1 large red onion, thinly sliced

1/2 cup vinegar (white, apple cider, or red wine)

1/2 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

Optional: 1 garlic clove, a few peppercorns, pinch of chili flakes, or sprig of thyme

Instructions

Peel and thinly slice the red onion into rings or half-moons.
In a small saucepan, combine the vinegar, water, sugar, and salt. Add any optional spices or herbs.
Bring the mixture to a simmer, stirring until sugar and salt dissolve.
Pack the sliced onions into a clean heatproof jar.
Pour the hot brine over the onions until fully submerged.
Let the jar cool to room temperature, then seal and refrigerate.
Onions will be lightly pickled in 30 minutes and more flavorful after a few hours.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiments