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30 30 Minutes or Less GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Easy Pickled Red Onions Recipe

4.46
/5
1 hour hr
375 Comments
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By: Rachel GurkPosted: 01/13/2022Updated: 05/31/2023

This post may contain affiliate links. Please read my disclosure policy.

Learning how to make quick pickled red onions is SO easy! This recipe is the best and 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! #pickled #redonions #easy #topping
Bright pink onions in a jar, text overlay reads "pickled red onions, amazing on avocado toast!""
Bright pink onions in a jar, text overlay reads "pickled red onions, amazing on avocado toast!""
Bright pink onions in a jar, text overlay reads "easy pickled red onions."
Bright pink onions in a jar, text overlay reads "easiest pickled red onions."
Learning how to pickle red onions is SO easy - it only takes five minutes! You'll love having a jar in your fridge for tacos, avocado toast, and more! Get the EASY method on RachelCooks.com!

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

Pickled red onions in a small clear glass jar.


 
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.

Overhead view of pickled onions.

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.
Overhead view of ingredients: red onion, vinegar, water, salt, sugar.

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.

Sliced red onions on a wood or bamboo cutting board.

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.

Pickling liquid in a glass measuring cup.

Pour the pickling mixture over your sliced onions.

Pickling liquid being poured over sliced onions in a jar.

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.

Sliced onions in pickling brine.

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)!

Sliced red onions in pickling solution in small glass jar.

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!

Sliced pickled red onions in a jar.

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!

Overhead view of jar of pickled red onions.
Recipe

Get the Recipe: How to Pickle Red Onions

4.46 from 1032 votes
Prep Time: 5 minutes mins
Additional Time: 55 minutes mins
Total Time: 1 hour hr
8 servings
Print Rate Recipe
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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
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  1. Ellie says

    September 23, 2023 at 7:32 pm

    5 stars
    These are the best and so delicious. I’ve run out of sugar and used honey and they came out perfect. I’ve
    used this recipe for a couple years now and my baby loves them too.

    Reply
    • Rachel Gurk says

      September 25, 2023 at 8:34 am

      So glad you like them, Ellie. I almost always have a jar of pickled red onions in my fridge. Thanks for your comment!

      Reply
  2. ML says

    August 29, 2023 at 2:15 pm

    5 stars
    Home standard! We live in Mexico. A must have!

    Reply
    • Rachel Gurk says

      September 5, 2023 at 11:36 am

      So glad to hear it! I just made a batch yesterday too. :)

      Reply
  3. Lindsey Ervin says

    July 27, 2023 at 11:26 pm

    5 stars
    Love love love these! Easy to make and so good I need to make more! Can this be done with zucchini slices too?

    Reply
    • Rachel Gurk says

      July 31, 2023 at 10:32 am

      I haven’t tested it with zucchini, but I think it definitely could be!

      Reply
  4. Angela says

    July 13, 2023 at 1:01 am

    5 stars
    First time I’ve made this, but definitely not the last! This was so easy and delicious. It was better than I imaged. And I can add this to so many recipes. Thank you for sharing this.

    Reply
    • Rachel Gurk says

      July 25, 2023 at 10:38 am

      So glad to hear you liked these! Thanks for leaving a review!

      Reply
  5. Linda says

    July 12, 2023 at 1:51 pm

    5 stars
    I’m back to say I’m obsessed with these! A must-have in the fridge at all times. We love them
    on sandwiches
    In tossed salads
    In omelets
    In pasta salads
    In potato salad
    On burgers
    On hot dogs

    Reply
    • Rachel Gurk says

      July 25, 2023 at 10:36 am

      That makes two of us! Thanks for the review!

      Reply
  6. Mark says

    July 5, 2023 at 1:45 pm

    5 stars
    First time to make this and now a regular item in my frig. Who knew this could be so easy and so good. Thanks for sharing!
    Have a wonderful summer, Rachel!

    Mark from Auburn, WA

    Reply
    • Rachel Gurk says

      July 8, 2023 at 10:11 am

      So glad you liked them! Thank you for leaving a review!

      Reply
  7. gary ennis says

    June 24, 2023 at 9:38 am

    5 stars
    All I can say is these are so damn good!!!

    Reply
    • Rachel Gurk says

      July 3, 2023 at 9:47 pm

      So glad you like them!

      Reply
  8. Linda says

    June 10, 2023 at 3:28 pm

    5 stars
    So good! First time I’ve done this. Thank you for sharing your recipe.

    Reply
    • Rachel Gurk says

      June 11, 2023 at 10:38 pm

      So glad you enjoyed them!

      Reply
  9. Betty says

    June 6, 2023 at 4:33 pm

    5 stars
    It was excellent, I added just a tad bit of red wine vinegar to the jar! It was so good I had to make more for my son when came over for a visit!

    Reply
    • Rachel Gurk says

      June 11, 2023 at 10:36 pm

      So glad you enjoyed them!

      Reply
  10. Delinda Epstein says

    June 6, 2023 at 3:50 pm

    How long do they last in the fridge?

    Reply
    • Rachel Gurk says

      June 11, 2023 at 10:36 pm

      For a couple of weeks!

      Reply
  11. Cory says

    June 1, 2023 at 7:15 pm

    5 stars
    Love these. I tweak the recipe as needed for different salad creations. Sometimes sweeter Sometimes spicier. This is a quick and simple recipe that is easily adapted!

    Reply
    • Rachel Gurk says

      June 5, 2023 at 4:31 pm

      So happy to hear it!

      Reply
  12. Vicki Bateman says

    May 29, 2023 at 7:24 pm

    5 stars
    Love these. So easy to make. My hubby was wondering if I could use more vinegar and if we could add sliced garlic?

    Reply
    • Rachel Gurk says

      May 30, 2023 at 9:36 pm

      Yes, definitely!

      Reply
  13. KC says

    May 27, 2023 at 4:33 am

    5 stars
    Made my first ever pickled red onions following your recipe. Mighty tasty if I do say so myself.
    Thankyou so much for this.
    Can I pickle any veggies with this recipe?

    Reply
    • Rachel Gurk says

      May 30, 2023 at 9:52 pm

      Yes! You can use this recipe for other vegetables, or you can use one of our other recipes (we have cucumber, cauliflower, asparagus, and more!).

      Reply
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