Learn how to make these quick pickled red onions at home with this simple recipe! Perfect for adding a zesty kick to salads, sandwiches, tacos and much more.
Pickled red onions are one of those magic ingredients that can take your dishes from ordinary to extraordinary.
Whether you're adding them to tacos, sandwiches, salads, or even just snacking on them straight from the jar, these tangy, crunchy onions bring a burst of flavor and color to any meal.
If you're new to quick pickling, don't worry, it's super easy. I'll walk you through my go-to recipe for making the best pickled red onions.
It's quick, easy, and incredibly satisfying to make at home. Plus, I'll share some tips, variations, and serving suggestions!
I like to keep a jar in the fridge and I use it on salads, in sandwiches and wraps, or my favorite: in tacos. They add a big burst of flavor to Chickpea Tacos, Cauliflower Tacos, Mini Lentil Tacos!
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Why You'll Love This Recipe
- Quick and Easy: This recipe comes together in just minutes and requires minimal effort.
- Versatile: Pickled red onions can be used in a variety of dishes, adding a delicious tangy crunch.
- Customizable: You can easily adjust the spices and flavors to suit your taste.
- Healthy: These onions are low in calories and packed with vitamins and antioxidants.
- Long-Lasting: They store well in the fridge, making them a convenient addition to your meals.
Ingredients
- Red Onion: The star of the show. Red onions are perfect for pickling due to their vibrant color and mild flavor. You can use white or yellow onions if needed.
- Vinegar: Adds a bright, tangy flavor. Apple cider vinegar is my favorite, but white wine vinegar is a great substitute.
- Water: Helps to dilute the vinegar slightly for a balanced pickling liquid.
- White Sugar: Adds a touch of sweetness to balance the acidity. You can use honey or agave syrup as a substitute.
- Salt: Essential for flavor and preservation. Kosher or sea salt work best.
- Whole Black Peppercorns: Adds a subtle spiciness. Ground black pepper can be used in a pinch.
- Optional Add-ins: Coriander seeds, mustard seeds, and bay leaf add extra layers of flavor. Feel free to mix and match or omit based on your preference.
See the recipe card for quantities.
How to Make Pickled Red Onions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the red onion and slice it thinly - I use a mandolin .
Separate the slices into individual rings and tightly pack them into a glass jar.
In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf . Bring just to the boil, stirring occasionally, then reduce the heat and simmer for 5 minutes.
Remove the saucepan from the heat and allow it to cool slightly.
Carefully pour the pickling liquid over the sliced onions in the jar or bowl, ensuring that all the onions are submerged. If necessary, use a spoon to push down any onions that are floating at the top.
Let the onions cool to room temperature in the pickling liquid. Once cooled, cover the jar with a lid and refrigerate for at least 1 hour before serving.
Serving Suggestions
- Tacos: Top your favorite tacos with pickled red onions for a tangy crunch.
- Sandwiches: Add them to sandwiches or burgers for an extra layer of flavor. Try these Vegan Sandwiches.
- Salads: Toss them into salads for a zesty addition.
- Charcuterie Boards: Include them on a charcuterie board for a pop of color and flavor. Try this Vegetarian Charcuterie Board.
- Grain Bowls: Mix them into grain bowls for a delicious, tangy element.
Variations
- Spicy Pickled Onions: Add a few slices of jalapeño or a pinch of red pepper flakes to the pickling liquid for a spicy kick.
- Citrus Pickled Onions: Replace some of the water with fresh lime or lemon juice for a citrusy twist.
- Herb-Infused Onions: Add fresh herbs like thyme, rosemary, or dill to the jar for an aromatic touch.
- Garlic Pickled Onions: Throw in a few cloves of garlic for a robust, garlicky flavor.
- Sweet Pickled Onions: Increase the amount of sugar or use a sweetener like maple syrup for a sweeter profile.
Storage
- Pickled red onions store wonderfully in the refrigerator. Simply keep them in a tightly sealed glass jar and they will last for up to two weeks.
- Freezing is not recommended as it can affect the texture and flavor.
- Always use clean utensils when handling the onions to prolong their shelf life.
Make Ahead Information
These pickled red onions are perfect for making ahead. They need at least an hour in the fridge to develop their flavor, but they get even better after a day or two. Make a batch over the weekend and enjoy them throughout the week as a quick and flavorful addition to your meals.
Top tips
Thin Slices: Use a mandoline for even, thin slices. This ensures the onions pickle quickly and evenly.
Boiling the Brine: Make sure to bring the pickling liquid to a boil to properly dissolve the sugar and salt.
Submerge Completely: Ensure all onion slices are submerged in the brine to avoid uneven pickling.
Cooling the Liquid: Let the pickling liquid cool slightly before pouring over the onions to prevent cooking them or scalding yourself.
FAQ
Yes, you can use white or yellow onions if you prefer, but red onions offer the best flavor and color for pickling.
They typically last up to two weeks in the refrigerator when stored in a sealed jar.
It’s best to make a fresh batch of pickling liquid each time to ensure optimal flavor and safety.
It’s not necessary to sterilize the jar, since this isn't long-term canning, but make sure it’s clean and dry before using.
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📖 Recipe
Pickled Red Onions
Equipment
- Pot
- jar
Ingredients
- 1 red onion peeled and thinly sliced (this is easiest on a mandoline)
- ½ cup apple cider vinegar or white wine vinegar
- ¼ cup water
- 2 teaspoons white sugar
- 2 teaspoons salt
- ½ teaspoon whole black peppercorns
Optional add-ins
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 1 bay leaf
Instructions
- Peel the red onion and slice it thinly - I use a mandolin . Separate the slices into individual rings and tightly pack them into a glass jar.
- In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf . Bring just to the boil, stirring occasionally, then reduce the heat and simmer for 5 mintes. Remove the saucepan from the heat and allow it to cool slightly.
- Carefully pour the pickling liquid over the sliced onions in the jar or bowl, ensuring that all the onions are submerged. If necessary, use a spoon to push down any onions that are floating at the top.
- Let the onions cool to room temperature in the pickling liquid. Once cooled, cover the jar with a lid and refrigerate for at least 1 hour before serving.
- Quick pickled onions can be enjoyed immediately or stored in the refrigerator for up to two weeks.
- Enjoy your tangy and flavorful quick pickled onions on sandwiches, salads, tacos, burgers, or as a tasty condiment for various dishes!
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Cassie
The pickled red onion recipe was a perfect on our burgers. The tangy and slightly sweet flavor was just perfect. easy to prepare.
Ann
We added these pickled onions to tacos. They just took the flavor to another level. Thanks!
Vicky
Wow, these pickled red onions were amazing! Made them for taco night.
Paula
Really enjoyed these pickled onions over burgers. Tasty!!
DK
Yes! I use these pickled onions on everything! I made these the other day and put them on my burger and it was awesome!
Mahy
This red onion is absolutely stunning! Love the color and how easy it is to make it, too!