Easy Pickled Red Onions 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!
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
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.
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.
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)!
FAQs
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!
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!
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
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.
Chef Roy says
Very Very easy!!!!!! Great results if you have a good mandolin.Â
Rachel Gurk says
A mandolin definitely makes it easier and faster!
Karl Smith says
Once you have made this can you add additional red onion to the mixture or do you need to create the pickle mix every time?
Rachel Gurk says
I usually make it fresh – it tends to get slightly cloudy after a week or two.
Chef Mike says
I make them a different way by blanching in near boiling water for 1 minute, draining, then add just fresh lime juice and salt. That’s it. Learned from a professional chef in Mexico and they’re perfect and delicious.
Rachel Gurk says
I bet they’re very fresh and delicious that way too! Thanks for sharing :)
Tina says
How much lime juice and salt for one red onion please? Chef Mike?
Robin Rosenblatt says
When can you eat them. A few hours after we close the jar or several days later? please email and let me know.It is the first time I have made did this.
Rachel Gurk says
You can eat these almost right away! I usually wait at least an hour or two though.
Susie says
Hi Rachel
I made this on saturday n it was all gone on Sunday. It was so easy to make and sooo delicious. Love it. Going to make again. Thank you!
Rachel Gurk says
So glad to hear you liked these! I should make a fresh batch for my fridge, too.
Melissa says
Absolutely delicious! Never realized how easy this was to do!
Rachel Gurk says
Isn’t it crazy easy! Such a great thing to make and have on hand.
Shawn says
These are amazing. I put them on basically anything I eat.
Rachel Gurk says
I love that! I do too. :) Glad you like them!
Yvonne says
Insanely delicious and addictive! I too made them for a taco party and they added that perfect extra special touch. I’m afraid of my mandolin so I used the slicing blade on my food processer and they were perfectly thin and done in a snap. Thank you for sharing this simple yet scrumptious recipe!
Rachel Gurk says
So smart to use your food processor! Thanks for taking the time to come back and leave a comment!
Nicoje says
Made these onions for our Super Bowl party time go with brisket sandwiches and everyone RAVED about them. I used red wine vinegar because that’s what I had on hand. Will use this again!
Rachel Gurk says
Oh I bet they were so good on brisket! I’m glad everyone liked them. Thanks for taking the time to come back and leave a comment!
Maria Lovo says
I love making these as well and find them very easy….two ingredients that I add are whole peppercorns and edible lavender!! It is amazing!!!! Just a pinch of lavender and a pinch pf peppercorns added to the sugar and salt. Dissolve the sugar and salt, then I bring to a quick boil….then pour over! SO good on my avocado toast and salads too!!!
Rachel Gurk says
Loving those additions and I’m suddenly craving avocado toast! Thanks for the comment!
JerseyGirl says
I don’t like raw onion and avoid at all costs, but this brine helped tame the “rawness” I dislike. It was delicious added to carnitas tacos. I recommend your husband Ben try!
Rachel Gurk says
Yes! Maybe I’ll sneak one on to a taco or something. ;)
Calandra Davis says
I made these last night and they are awesome. Thanks for the recipe.
Rachel Gurk says
So glad to hear it! I just made a jar myself! :)
Carolyn Schellang says
These quick pickled onions are good but I would like to can some of these, do u have a recipe for that? We eat way too many of these onions. Like em everything!!!
Rachel Gurk says
I’m so happy to hear you like this recipe! I’m sorry, I haven’t tried canning these since they take minutes to make and keep well in the fridge for about a month.
tokind says
I have been pickling onions for years with essentially this recipe. My wife does not like raw onions, but she loves these. We pickle some red and some white. She prefers the white.
We use them on sandwiches, fish tacos, Carnitas tacos, and Moros & Christianos (Cuban rice dish). They are a striking compliment to anything hot and savory.
Thank you for sharing the obsession.
Rachel Gurk says
All such great uses! So glad you like pickled onions as much as I do. I’m going to have to try it with white onions!
Alex says
When your pickling any pickles will the recipe fail if you dont use the amount of sugar it calls for? Diabetic and i want to learn how to pickle things but it requires so much sugar….help
Rachel Gurk says
I think a lot of people have tried this recipe without sugar. It adds to the depth of flavor, but I think you could leave it out for this type of pickling. I haven’t tried it, though!
Giselle says
Try monk fruit sweetner or erythritol! Diabetic friendly sugar substitute.Â
Rachel Gurk says
Thanks for the tip!