Easy Pickled Red Onions Recipe (2024)

Learning how to make pickled red onions is SO easy – it only takes five minutes and you probably have all the ingredients! You’ll love having a jar of these in your fridge for tacos, avocado toast, and more!

Recipe Overview

Why you’ll love it: This no cook recipe is quick, easy, and keeps well in the fridge for up to three weeks.

How long it takes: 5 minutes to prep, 55 minutes to marinate.
Equipment you’ll need: sharp knife or mandoline, measuring cup, small jar
Servings: 8

Easy Pickled Red Onions Recipe (1)

Table of Contents close

  • 1 Recipe Overview
  • 2 About Pickled Red Onions
  • 3 How to Use Pickled red Onions
  • 4 What You’ll Need
  • 5 How to Make Pickled Red Onions
  • 6 FAQs
  • 7 Make It Your Own
  • 8 Storage Tips
  • 9 More ways to Use Pickled Red onions
  • 10 Get the Recipe: How to Pickle Red Onions

If you follow me on Instagram, you probably already know from my stories that I’m obsessed with these. OBSESSED. As in three meals a day obsessed.

PS: If you don’t follow me on Instagram, consider hopping over and checking it out! You’ll see some behind-the-scenes stuff on my stories!

The first time I made pickled red onions was for my daughter’s birthday party right after we moved into our new house (seriously, two weeks after). We did a taco bar with all the fixings. I made Cheesy Baked Corn with Bacon and Jalapeño, Homemade Refried Beans, Cilantro Lime Rice, from-scratch Margaritas, and two kinds of salsa: Restaurant Style Salsa and Chipotle Salsa. And of course guacamole!

On a whim, I decided to make pickled red onions. They are great on almost any Mexican dish and tacos are no exception. I was amazed at how quickly they disappeared! Faster than the cheese! Not faster than the margaritas though.

Now when you open my fridge, you’ll often see a jar of pickled onions right alongside the salsa, ketchup and mustard. Once you learn how to make them, I bet they’ll always be in your fridge, too.

Easy Pickled Red Onions Recipe (2)

About Pickled Red Onions

How to Use Pickled red Onions

Are tacos the only way to eat pickled onions? No way! You’ll find that they are an excellent topping on so many things!

  • For Breakfast: Try them on avocado toast. It really livens up the avocado toast and the tangy pickled red onions are the perfect contrast to the rich, creamy avocado. If avocados aren’t your thing, try topping scrambled eggs or breakfast sandwiches with a forkful or two of pickled onions. They really jazz things up without being too oniony or strong flavored.
  • With Vegetables: They go great with roasted vegetables like these southwestern style Oven Roasted Sweet Potatoes or Crispy Roasted Potatoes. Try them on a Baked Potato as a lowfat alternative to sour cream.
  • With Main Dishes: How about grilled chicken or on sandwiches and wrap? Pickled onions can take the place of most condiments. We also loved them on pulled pork sandwiches! Oh, and pizza, too!I bet you can’t wait to get started!

I’ll run through the process here and give you lots of extra tips and variations. As always, if you prefer, click to the recipe card which has complete directions and nutrition information.

What You’ll Need

  • Red Onion: Does it have to be a red onion? No, not necessarily, but a red onion has such a beautiful color, don’t you think? Other types of onion are just fine though.
  • Apple Cider Vinegar: While you can use other types of vinegar, my preference is always apple cider vinegar. I typically have it on hand and I like the subtle sweetness it adds. White wine vinegar, rice vinegar, or plain white vinegar are good substitutes. Use a mixture of two kinds if you like. Balsamic vinegar is not a good choice for this recipe.
  • Sugar: Start with a tablespoon and adjust as desired. Some of us like things a little more tart and others a little sweeter. That’s why homemade is the best — you can make everything just the way YOU like it. In fact, if you’d rather, substitute honey or maple syrup for the sugar.
  • Salt: Most pickles have a bit of salt. It just makes them taste better. We use kosher salt but other varieties work as well.
  • Very Warm Water: The water dilutes the vinegar so it’s not so in-your-face tart. Heating it helps to dissolve the sugar and salt.
  • Jar or Bowl: I prefer a jar because it’s easier to store in the fridge, but a covered bowl is fine, too. Don’t feel like you have to run out and buy a jar. Recycled jars with a tight-fitting lid work perfectly. Just make sure it’s nice and clean.
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How to Make Pickled Red Onions

It’s so easy, folks! No pans, no cooking, and only one measuring cup to wash.

Slice the red onions as thin as you like. I use a mandoline to slice the onions. This is the mandoline I have. Not only does it get them super thin, it also gets the job done more quickly than you would think possible. However, please do watch your fingers! No one wants pickled fingertips in the jar.

Can you make pickled red onions without a mandoline?

Absolutely! You’ll need a sharp knife, a cutting board, and a steady hand. Slice the onions as thinly as you can.

Here’s another thing to think about though. Some folks like the onions sliced a little thicker. The thicker slices stay a bit crisper. You’ll want to allow a little extra time for them to soak in the brine before eating them.

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Okay, enough about slicing. Stuff all the sliced onions in a (very clean) jar of your choice. Nothing fancy here, no special layering or anything, just pile them in. If they don’t fit in one jar, use two jars. I chose these fancy little jars for the photos but most of the time I use a larger jar.

In a measuring cup, stir together the apple cider vinegar, salt, sugar, and warm water. Stir until the sugar and salt are dissolved.

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Pour the pickling mixture over your sliced onions.

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There should be enough liquid to completely cover the onions. If there isn’t, either remove some of the onions, use a smaller jar, or make more pickling brine. If it’s super close, just add in a little more water or vinegar to top it off.

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Let them set on the counter for an hour, uncovered, to cool off and absorb the flavorful brine. At this point, you can begin to enjoy them but if you’re making them ahead, cover them and stick them in the fridge. They’ll keep in the fridge for two to three weeks (but they probably won’t stick around that long)!

Easy Pickled Red Onions Recipe (8)

FAQs

What vinegar is best for pickling?

Most types of vinegar can be used for pickling except for balsamic vinegar or malt vinegar. White distilled vinegar is popular because it’s clear and doesn’t add any color to the pickled vegetable. It has a good acidity and a tart flavor. Other good vinegars to use are cider vinegar, white wine vinegar or rice vinegar.

Do I have to boil vinegar for pickling?

Since this is a quick pickle, boiling isn’t necessary. The hot water will dissolve the sugar and salt. Adding boiling liquid to the onions softens them, making them less crispy.

How long do pickled red onions last?

They won’t last long because you’ll be eating them right up! Seriously, they’ll keep in the fridge for up to three weeks. If they look mushy or cloudy, or have a bad odor, toss them out and make a fresh batch. Be sure to wash and rinse the jar thoroughly or run it through the dishwasher.

Can you pickle other vegetables using the same method?

For sure! Try this Pickled Radish Recipe, Pickled Asparagus, Pickled Green Beans, or Refrigerator Dill Pickles. Spicy Pickled Vegetables or Pickled Cauliflower are pretty amazing, too.

Make It Your Own

There are lots of variations you can make to this recipe.

  • Use a different type of onion or slice it thicker. Slice the onion into rings, half moons, or roughly chop it.
  • Substitute a different kind of vinegar, or another sweetener.
  • Make the onions sweeter or not as sweet.
  • Add red pepper flakes if you like things spicy.
  • Sliced garlic cloves add pungent flavor.
  • Try adding whole spices (peppercorns, fennel seeds, cumin seeds, mustard seed), a bay leaf, or sprigs of fresh herbs.
  • Double the recipe or halve the recipe.

It’s easy to make it your own!

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Storage Tips

Like I mentioned above, pickled onions will keep in the fridge for up to three weeks.

Can you freeze pickled onions?

I’ve never tried freezing pickled onions because they are so easy to make fresh. However, if you have a lot of onions that you’d like to use up, slice the onions and put the sliced onions in freezer safe bags. There’s no need for blanching. They’ll keep for about three months. When you’d like to make pickled onions, simply add the brine to the thawed onions and proceed with the recipe. They may not be quite as crisp.

More ways to Use Pickled Red onions

I gave you a bunch of ideas already but I have lots more!

  • Fish Tacos (you’ll love these!)
  • Vegan Tacos with roasted carrots, mushrooms, and quinoa
  • Instant Pot Pulled Pork
  • Instant Pot Carnitas
  • Sheet Pan Breakfast Tostadas
  • The Best Cauliflower Nachos
  • Crispy Sweet Potato Tacos (the sweet potatoes are marinated in beer!)
  • Grilled Pizza with arugula pesto
  • California Breakfast Wrap
  • BBQ Chicken Sweet Potato Nachos

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Easy Pickled Red Onions Recipe (10)

Recipe

Get the Recipe: How to Pickle Red Onions

4.47 from 1059 votes

Prep Time: 5 minutes mins

Additional Time: 55 minutes mins

Total Time: 1 hour hr

8 servings

Print Rate Recipe

Learning how to make pickled red onions is SO easy – it only takes five minutes and you probably have all the ingredients! You'll love having a jar of these in your fridge for tacos, avocado toast, and more!

Ingredients

  • 1 red onion, thinly sliced (use a mandoline if you have one)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 cup hot water (not boiling)

Instructions

  • Slice the red onions as thin as you can. I use a mandoline but a sharp knife works well, too.

  • Stuff all the red onions in the jar of your choice. A bowl works too but a jar is easier to store in the fridge.

  • In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.

  • After an hour, cover and store in the fridge for up to three weeks.

Notes

  • Other types of onions can be used instead of red onions.
  • Substitute maple syrup or honey for the granulated sugar if desired. For sweeter pickled onions, use more sweetener, for tangy pickled onions, use less.
  • If you prefer, substitute plain white distilled vinegar, rice vinegar, or white wine vinegar for the apple cider vinegar. A combination is fine, too.
  • Recipe is easily doubled. Make sure you have enough clean jars with lids. Sliced onions should be completely immersed in vinegar solution.

Nutrition Information

Calories: 14kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 437mg, Potassium: 31mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Easy Pickled Red Onions Recipe (2024)

FAQs

What's the best vinegar to pickle onions? ›

I like to change up the vinegar too! I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they're totally optional; your quick pickled onions will be delicious even if you stick to the basic recipe!

How long will pickled red onions last? ›

How long do pickled onions last? These pickled onions willdevelop flavour over time, during which the acidity will also mellow. You can make and store them for a few weeks, or up to six months before opening. Once opened, they need to be chilled and used within two weeks.

How to pickle red onions fast bobby flay? ›

Preparation. Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.

Why do you soak onions in salt water before pickling? ›

Water and salt helps balance out flavors and maple syrup offsets the bitterness of the onion and vinegar. Without those, your pickled onions will be much more pungent!

Why boil vinegar before pickling? ›

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together. This hot brine is then poured over what is to be pickled and then stored in the refrigerator.

Is white vinegar or apple cider vinegar better for pickling? ›

Cooking uses: Apple cider vinegar and white vinegar are both popular ingredient choices for salad dressings, vinaigrettes, marinades, or seasonings for veggies like beets. White vinegar is clearer and more acidic, making it a better choice for pickling vegetables.

Are pickled red onions unhealthy? ›

Fermented vegetables such as sauerkraut or pickled red onions contain high amounts of good probiotics and digestive enzymes. Maintaining a healthy gut flora can aid your digestion and overall energy levels.

Can I use leftover pickle juice to pickle red onions? ›

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

How does Gordon Ramsay make pickled onions? ›

Use 1 Red Onion, 1-2 Jalapeños. Add 1 cup sugar, 1 cup water, 1/2 cup white vinegar, 1 teaspoon salt. Bring to a low boil to dissolve sugar and salt.

What goes best with pickled onions? ›

Sandwiches: Brighten up any deli sandwich, burger, or saucy BBQ sandwich. Tacos: The sweet acidity is especially good on fish tacos and carnitas. Mayo-based salads: Add chopped pickled red onions to egg salads and potato salads, or use as a topper for deviled eggs.

Should I soak red onions before pickling? ›

This step will help cut the raw onion flavor for those who prefer a milder tasting pickle. If you don't mind the raw flavor of onions, feel free to skip this step. Once the water is at a boil, submerge onions for about 10-15 seconds. Strain and transfer into a large jar or divide into two smaller jars.

How do you reduce the vinegar taste in pickled onions? ›

Use two pinches sugar if you are using a full two cups of vinegar. You may add too much or too little. Practice makes perfect when you have your own recipes!

Do onions need to be dried before pickling? ›

Now roll your bald onions in salt and leave in a bowl overnight, rinsing the salt away in the morning before patting dry. Although this stage is optional, the salt-and-rinse method will extract moisture from within the onion and you will be rewarded with a crisper, crunchier, firmer pickle in the long run.

Which is the best vinegar for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Can you use white distilled vinegar for pickling onions? ›

Use any combination of vinegar you have on hand. I used apple cider vinegar and distilled white vinegar this goes around but often turns to rice wine vinegar, too. Add sugar and kosher salt and mix. Use hot water to dissolve the sugar mixture and soften the onions.

What acidity should vinegar be for pickling? ›

Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.

Can you use any type of vinegar to pickle? ›

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

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