Trust me on this one: Pickled red onions are the condiment that everyone should be making. I always have a jar of them in my fridge, and I know from experience that it’s the easiest way to elevate any meal. They up the satisfaction in so many dishes, from scrambled egg breakfasts, to simple bowl lunches, to taco night and more. My easy, no-fail instructions help you make quick pickled red onions with just a few ingredients.
Recipe Highlights
10 minute prep time: This pickled red onion recipe can be prepped in the time it takes to slice an onion and heat up water. There is very little hands-on time required, and they’re completely done and ready to eat after soaking in the sweet vinegar mixture for a total time of about an hour.
Enjoy for 3 weeks: Enjoy a dairy-free, gluten-free, vegan condiment that lasts in the fridge for a long time. Even though mine get eaten up much faster, a batch stores well for up to 3 weeks.
Customize the flavor: Make variations by adding a clove of minced garlic, some peppercorns, red pepper flakes, bay leaf, dried oregano, or cumin seeds. Any or all of these additions will provide you with quick pickled onions that are a more authentic take on the Mexican staple, Escabeche de Cebolla.
Featured Ingredients
This homemade condiment recipe could not be simpler. Here’s what you need to make a batch today:
- Red onion – one large red onion will make 1 ½ cups of pickled onions. A white onion or yellow onion could work, too, but I recommend a red onion for the best color and flavor.
- Apple cider vinegar – I prefer Bragg organic apple cider vinegar for the flavor it provides, but red wine vinegar also works well and even provides a more vibrant pink color. I don’t recommend using balsamic vinegar, rice vinegar, white wine vinegar, or basic white vinegar, as you won’t get the best or most flavorful results.
- Sugar – this is an optional ingredient that does add some nice sweetness, but you can easily omit if you’re cutting back on added sugar or want red onions that are more tangy and savory. If using sweetener, I recommend granulated sugar, though coconut sugar, brown sugar, maple syrup, or honey will work.
- Salt – use table salt, fine salt, kosher salt, or sea salt. Whatever salt you have on hand will work, since it dissolves into the liquid.
- Whole black peppercorns – these add more spice and depth of flavor to the onions, but they’re an optional ingredient. If you have some on hand, I recommend throwing them in there. Other additions include some sliced jalapeno, a few sprigs of dill or rosemary, or a few cloves of garlic.
Find the ingredient list with exact measurements in the recipe card below.
How to make pickled onions (Video)
For serving size and the complete directions, and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Slice The Onions As Thin As Possible
The thinner the better, in my opinion, but if you err on a slightly thicker slice, that is A-OK. It will just take a little longer for the onions to soften up. A steady hand and a sharp chef’s knife will work to slice the red onions pretty thin. But if you want them really thin and uniform, then a mandolin slicer is the way to go. This is the mandolin slicer that I personally use (and have for almost 15 years) and it’s a workhorse – simple to use, easy to clean (dishwasher safe), cuts smooth or wavy slices, juliennes vegetables, and cuts straight fries and waffle fries. Plus, it’s the safest one I know of, since the safety guide means my fingers are nowhere near the blade.
A Perfect Topping For Bowls, Tacos, And More
I’m not kidding when I say that I always keep a jar of these quick pickled onions in the fridge and at the ready at all times. Because, besides being super-budget-friendly, allergy-friendly, and easy to make, they’re the perfect flavor enhancer to:
- Dinner bowls, like these Greek quinoa bowls, BBQ pulled pork bowls, baked shrimp bowls, pork carnitas bowls, and chicken fajita bowls
- Egg dishes and breakfasts, including this sausage egg bake, sweet potato hash, breakfast burritos, and breakfast pizza
- So many grill recipes and BBQ recipes, including these turkey burgers and grilled flank steaks
- Casseroles, like this southwest chicken quinoa casserole and king ranch casserole
- Soups and chili recipes, including this beef and bean chili
- Sandwiches, such as breakfast sandwiches and sloppy joes
- Charcuterie boards and to top hard-cooked eggs, baked potatoes, and avocado toast
- All kinds of tacos, including beef tacos, chicken tostadas, vegan tacos, taco bowls, this taco bake, and did I say tacos?!
⭐⭐⭐⭐⭐
“I made these for the first time with the Salsa Chicken Bowls and now they’re almost always in my fridge to top everything from tacos to salads to bowls. An easy and flavorful way to take any dish up a notch!”
~Tiffany M.
Storage Tips And Directions
Store the pickled sliced red onions in the same bowl that you pickled them in, covered, in the refrigerator for up to 3 weeks. Or, for easier storage, transfer them to small mason jars or airtight containers. I store mine in these 19-ounce Weck jars.
To enjoy some, pull out the jar and fork out some of the pickled onions to serve with dinners all week long. Then simply return the jar or container of pickled onions to the refrigerator for the next meal. It’s important to know that these are refrigerator-type pickles and are meant to be stored only in the fridge. They are not suitable for canning as the acid content is too low.
Frequently Asked Questions
Red onions have a slightly pink color to begin with. But they turn even more vibrant pink when soaked in the pickling liquid due to a chemical reaction between the anthocyanin antioxidants in the red onion and the acidity of the vinegar-based liquid.
I have never personally experienced this, but pickled red onions can turn a deep purple or even slightly blue on occasion. It’s harmless and they are still edible. The color is a result of the chemical reaction between the natural pigments in the red onion (anthocyanins) and the acidic environment of the pickling liquid.
Though they taste similar to other fermented foods, quick pickled foods are not a high source of probiotics due to the vinegar-based brine they are made in. Health-promoting probiotic foods require the process of lactofermentation in order for probiotics to live. These pickled onions do provide some prebiotics, however.
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Quick Pickled Onions Recipe
The best condiment to add a boost of flavor to almost any savory recipe, from eggs and chilis to tacos and salads. You’ll love the flavor boost you get from these easy-to-make pickled red onions.
Ingredients
- 1 large red onion
- 1 cup hot water
- ½ cup apple cider vinegar
- 2 teaspoons sugar* (optional)
- 1¼ teaspoons salt
- 10–12 whole peppercorns (optional)
Instructions
- Slice the onion as thin as possible using a knife or mandolin slicer; set aside.
- In a large bowl, combine the hot water, vinegar, sugar (if using), salt, and peppercorns. Stir until the salt and sugar dissolve.
- Add the sliced onions to the bowl of liquid and stir gently. Press down on the sliced onions so they’re submerged in the liquid.
- Cover the bowl with a clean towel or lid. Set aside the onions to rest on the counter at room temperature for 1 hour before serving or transferring the onions and liquid to a jar or small covered container to the fridge for longer storage. The pickled onions will keep in the fridge in a tightly covered container for up to 3 weeks.
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Notes
This is a refrigerator-type pickle and not intended for canning. The acidity in this recipe is too low for canning, so store the pickled onions in the refrigerator for up to 3 weeks.
*Omit the sugar for a Whole30 or Paleo-friendly version. Doing so will make for slightly more acidic flavor, but they will still taste delicious.
Nutrition Information
- Serving Size: 2 tablespoons
- Calories: 6
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 85 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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Easy and delicious! It really does add an extra punch of flavor.
We are so happy you enjoyed these as much we do Kathy! Thanks for the feedback and 5-star review!
These are easy and delicious. Made to add to a salad and they didn’t disappoint.
We are so happy you enjoyed them as much as we did!
My go-to recipe for pickled onions. They are delicious!
Perfect, Leanne!
What sugar substitute could be used in place of real sugar?
Hi Laura! This is an optional ingredient that does add some nice sweetness, but you can easily omit if you’re cutting back on added sugar or want red onions that are more tangy and savory. If using sweetener, I recommend granulated sugar, though coconut sugar, brown sugar, maple syrup, or honey will work.
Excelente recipe!!!
Thanks so much, Maria!