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
About Pickled 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.
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!
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.
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.
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.
Pour the pickling mixture over your sliced onions.
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.
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)!
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.
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.
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.
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!
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
How to Pickle Red Onions
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.1 red onion, thinly sliced
- 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.1/2 cup apple cider vinegar, 1 tablespoon granulated sugar, 1 1/2 teaspoons salt, 1 cup hot water
- After an hour, cover and store in the fridge for up to three weeks.
Notes
- Storage: These will 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.
- Sweetener: Substitute maple syrup or honey for the granulated sugar if desired. For sweeter pickled onions, use more sweetener, for tangy pickled onions, use less.
- Vinegar: 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Love this recipe! I make it all the time!
I’m so happy to hear that! Thank you for taking the time to come back and leave a comment!
This recipe is AMAZING, not only because these onions are so tasty and go with literally everything and are so low calorie, but because they are so easy to make ! Thanks Rachel!
So glad to hear you like this recipe! Thanks for taking the time to come back and leave a comment!
Thank you for this amazing recipe. I made thisnlast week when visiting my partner (she lives abroad) and we had them with tacos and on salads. I just came home and made a jar for my fridge – so easy to make and so delicious! Am also considering making some for a big family gathering next week, maybe 3 times the recipe in a big jar – the colours are stunning and this will look great on a buffet table! Thank you again!
I wanted to. give 5 stars but must have mis-clicked :(
no worries :)
Can I make wothout adding sugar?
The sugar balances things out nicely. I haven’t tried it without, but let me know what you think if you do.
They are such a pretty color! I’m so glad you like this recipe! They really are terrific on tacos. Thanks for taking the time to come back and leave a comment!
Just came back to check your recipe and make some more of this must-have condiment. I try to keep a jar in the fridge at all times. Even my picky teenagers love it and will complain if we don’t have some for tacos, wraps or salads.
That’s great! I’m so glad you like this method of pickling onions. Thank you so much for taking the time to leave a comment, it means a lot to me!
Hi Rachel. I made these onions for the first time today. I live by myself so I am concerned about how long they will last in the fridge.
They should last a couple of weeks!
Can you explain alittle more about step 3. “After an hour cover them.” What do you mean by cover them? Do you keep them in the jar?
Thanks!
Sorry, yes, just put the cover on the jar or container you’re storing them in. I leave it uncovered for the first hour to let the water cool off.
Okay…this might be a dumb question, but coarse kosher salt or table salt?
No such thing as a dumb question! Either will work in this recipe. :) Coarse kosher salt is what I typically use.
I just made this today!
I wanted some pickled red onion for my copycat Panera Bread Spinach Salad that I love so much! When I started to create my own recipe, I quickly found out pickles red onions is not something I could just buy from my grocery store! I was pretty bummed out. So decided to search for a recipe and after looking at several recipes, I decided th make this one and boy am I happy I did!!
I followed the directions exactly, although I think my red onion was bigger than normal and produced 3 cups of thin sliced onions.
I bought a large size mason jar at my grocery store and set out making the onions. It’s been sitting in the fridge for about 3 hours now and I just had to sneak a taste…let me just say the flavor is right in par! It’s lightly salty, lightly sweet and just enough vinegar. It’s a perfect balance and I can’t wait to try it on my salad for lunch!
I can only imagine how much more flavorful they will be in the next couple of days! Thank you so much for this recipe, it was SOOOOO easy and the flavor is outstanding.
Oh I’m so glad to hear that this recipe came to your rescue and that you liked it! Thanks for taking the time to come back and leave a comment!
Can you canned them without ruining them with the excess heat?
I haven’t canned these, so I’m not sure. Let me know if you try it!
Mr. Michael, A chef or cook, especially in the US, can never advise you on canning and long-term preservation of food. It opens them up to a whole range of lawsuits. Being outside the US, I can tell you that ALL pickling methods are intentioned to last for several months, many last for years on end (e.g., salted cod, the love of Spain). Most vegetable pickles, done correctly, were intentioned to last for at least 9 months… and many do, like the Italian pasata (tomato sauce) or hundreds of Italian pickles. The primary principle is to keep the produce away from air (in case of meats, dehydrate and keep water out too). You can ensure this by introducing a layer of oil at the top of the jar. However, once you open the jar after pickling, the contents should be consumed in a couple of weeks. So maybe make many small jars at once to consume over time… but it’s not difficult to make a jar every other weekend.
Rachel, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Hi Olga,
Thank you so much! I just made a jar of these this week, I can’t get enough of them!
RACHEL, , thank you very much! I really liked the recipe, I took it to my recipe book)
I’m so glad you liked this recipe! I just made these yesterday, too! :)