Pickled red onions make a bright, tangy finishing touch for countless dishes. They cut through rich or spicy flavors and are quick and simple to prepare.
Adding a little pickled onion can balance a dish that’s too salty, too spicy, or too rich. This Quick Pickled Red Onions Recipe is straightforward and versatile. I often spoon them over deviled eggs or a classic potato salad to add brightness and contrast.
Pickling softens the sharp bite of raw onions, which makes them a great option for people who usually avoid raw onions.
The vivid pink color of pickled red onions also adds visual appeal. A sprinkle of fresh herbs and a few pickled slices can transform a plate into something stunning and appetizing.
Table of Contents
- 🥘 Ingredients Needed
- 🍽 Equipment Needed
- 🥣 How to Make Quick Pickled Red Onions
- 🙋♀️ Frequently Asked Questions
- 🍳 Ways to Use Pickled Red Onions
- 🥫 How to Store Pickled Onions
- ✏️ Helpful Tips
- Want to Pickle More Things?
- Quick Pickled Red Onions Recipe
🥘 Ingredients Needed
This recipe uses common pantry ingredients and comes together quickly.
- 1 large red onion, very thinly sliced – Red onions give the most vibrant color, but yellow or white onions work fine too.
- ½ cup apple cider vinegar – I prefer apple cider vinegar for its flavor, but distilled white vinegar at 5% acidity is a good substitute.
- 2 teaspoons granulated or cane sugar – Just a little to balance the acidity; omit if you prefer no added sugar.
- 1 cup water – Filtered water is ideal for a clear brine.
- 1 ¼ teaspoon kosher salt
- 12 whole black peppercorns – They add depth without overpowering the onions.
- ¼ teaspoon crushed red pepper flakes – Optional, for a touch of heat.
- Optional: 1–2 garlic cloves, thinly sliced.
🍽 Equipment Needed
- A small or medium saucepan
- A mandoline slicer or a very sharp knife and a steady hand for thin slices
- A wide-mouth mason jar, Pyrex container, or a clean recycled glass jar for storage
- Measuring cups and measuring spoons
🥣 How to Make Quick Pickled Red Onions
Peel and slice the red onion as thinly as possible using a mandoline, food processor, or sharp knife. Place the slices in a heat-safe shallow bowl or a wide-mouth jar and set aside.
In a small saucepan, combine the water, apple cider vinegar, sugar, kosher salt, whole peppercorns, and crushed red pepper flakes. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar and salt dissolve. Use caution when boiling—the steam is sharp from the vinegar.
Carefully pour the hot brine over the sliced onions, pressing them down so they are fully submerged. If air bubbles form, slide a spoon handle down the sides of the jar to release them.
Let the jar cool to room temperature, about 30–60 minutes. Once cool, seal the container and refrigerate. The onions will be flavorful after an hour and improve as they sit.
Store chilled in an airtight container and use within about three weeks for best texture and flavor.
🙋♀️ Frequently Asked Questions
Refrigerated in a sealed container, they stay good for about three weeks. They’ll often be eaten long before then.
Use pickled red onions on tacos, burgers, carnitas, avocado toast, bagels with lox, salads, or as part of a charcuterie board—really anything that benefits from a bright, tangy contrast.
Apple cider vinegar is my preference for flavor. Distilled white vinegar at 5% acidity is a fine substitute—adjust if your vinegar is weaker.
Yes. Onions are nutritious and pickling preserves many of their benefits while adding a flavorful, low-calorie condiment.
🍳 Ways to Use Pickled Red Onions
Serve these chilled for the brightest flavor, though some prefer them at room temperature. Quick-pickled onions are versatile—try them on:
- Charcuterie boards
- Tacos and taco salads
- Burgers
- Bagels with lox and cream cheese
- Carnitas and pulled pork sandwiches
- Burrito bowls
- Avocado toast, with salt and red pepper flakes or everything bagel seasoning
- Potato salad
🥫 How to Store Pickled Onions
Keep pickled onions refrigerated in an airtight container or jar. This is a refrigerator pickle recipe—not shelf-stable canning—so store in the fridge and use within about three weeks for best texture.
✏️ Helpful Tips
- If using distilled white vinegar, check the label for 5% acidity. If the vinegar is weaker, increase the vinegar and reduce water slightly.
- To reuse brine for another quick batch, reheat it and know it will be milder than the original. Brine also makes a tangy addition to homemade salad dressings.
Want to Pickle More Things?
Quick pickles are one of the easiest ways to preserve flavor and extend produce. Try quick refrigerator dill pickles, pickled radishes, or other quick-pickle recipes to add bright, tangy toppings to many meals.
Have You Tried This Recipe?
Please rate it and leave a comment below — I’d love to hear how you used them!
Quick Pickled Red Onions
Ingredients
- 1 large red onion, very thinly sliced
- ½ cup apple cider vinegar
- 2 teaspoons cane or granulated sugar (optional)
- 1 cup water
- 1 ¼ teaspoon kosher salt
- 12 whole black peppercorns
- ¼ teaspoon crushed red pepper flakes
Instructions
- Slice the red onion very thinly and place the slices in a shallow bowl or wide-mouth jar.
- In a small saucepan, combine the water, apple cider vinegar, sugar, salt, peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
- Carefully pour the hot brine over the onions, pressing them down so they are fully submerged. Release any trapped air by sliding a spoon handle down the jar sides.
- Let cool to room temperature, about 30–60 minutes. Seal and refrigerate. Onions will be ready to eat after an hour and keep about three weeks refrigerated.
Notes
Ways to Use: Charcuterie boards, tacos, burgers, bagels with lox, carnitas, pulled pork, burrito bowls, avocado toast, or potato salad.
Storage: Keep refrigerated in a sealed container. This recipe is not shelf-stable canning.
Tip: If using a weaker vinegar than 5% acidity, increase the vinegar and reduce the water slightly.
Special Equipment Needed
- Small saucepan
- Mandoline slicer (or a sharp knife)
Nutrition
Serving: 2 tbsp • Calories: 9 kcal • Carbohydrates: 2 g • Protein: 1 g • Fat: 1 g • Sodium: 245 mg
Nutrition information is approximate and should be used as a guide.