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.
Nadgee says
Delicious!!! Absolutely love these pickled onions!! Easy to make and will compliment sooo many dishes!!
Rachel Gurk says
Thank you! And thank you for taking the time to leave a review!
Cheryl says
Great recipe. Love these on fish tacos.
Rachel Gurk says
Yes! Me too! Thanks for leaving a review!
Jane says
Pickled red onions are the best! I’ve been making them for years. They’re really good with carnitas, tacos & burrito bowls. Yummy!
Rachel Gurk says
Yes! They make just about anything better!
Malcolm says
Make them all of the time
Rachel Gurk says
So glad to hear it!
Maria says
The recipe sounds great. I bought a 10 pound bag of red onions .Can they be preserved?
Rachel Gurk says
I haven’t tried canning these so I’m not sure. I’d google a recipe for canned pickled red onions since I’m not an expert in this area and don’t want to give you bad advice. Sorry!
Rosie says
I’m salivating as I write down the recipe! I’ll let you know if I become addicted to these and I will blameYOU!
Rachel Gurk says
There are worse things to be addicted to! I definitely can’t get enough of these onions!
Michelle Reilly says
How long can you keep the pickled red onions in the fridge? And can you just add more onions and vinegar as you empty the jar?
Rachel Gurk says
I usually keep mine for a couple of weeks, but I don’t add more onions. The pickling solution tends to get a little cloudy towards the end, so I prefer to make fresh.
Sara says
I’ve been making these for about a year, so easy and delicious on pretty much everything. Now my 9 year olds are both obsessed, eating them right out of the jar – now I double the recipe and use a quart size mason jar instead of a pint! I usually use 1/2 white vinegar and 1/2 apple cider.
Rachel Gurk says
So glad you like them so much! I make them all the time too, they’re so great to have on hand.
John m Shaw says
Hi how much would you say is half a cup as mine are pretty large? Thanks.
Rachel Gurk says
This is a super flexible recipe, so you can really use whatever fits in your jar and just increase/decrease the vinegar mixture as needed.
Adrienne says
Hi! Yum! Would you store these in the liquid or drain before refrigerating??
Rachel Gurk says
Store in the liquid!
Andee Wasson says
I am in love! Great on burgers, hotdogs, tacos, sandwiches, omelets and on crackers with cream cheese. Also wonderful in salads (both lettuce based and pasta based). Magical!
I would post a pic but they disappear too fast.
Rachel Gurk says
Oooh crackers with cream cheese! That sounds so good, can’t wait to try it. I’m so glad you liked these, thanks for taking the time to leave a comment!
George Friggio says
These gave me gas like I haven’t had in decades!! It sure was fun to give the wife a proper Dutch oven. Only thing is next time I have to make sure she doesn’t trip over her oxygen hose to get to her walker. That was almost another broken hip
Rachel Gurk says
Oh boy! I don’t have that problem. Be careful!
Querino de Freitas says
I HAVE MADE PICKLED ONIONS, BUT I WOULD’NT USE A MANDOLIN THEY LOOK DANGEROUS ..I WILL MAKE YOURS TOO.THANKS…QUERINO
Rachel Gurk says
Haha, yeah they aren’t the most safe!
Beverly says
A food processor slices really thin too and saves your fingers!
Rachel Gurk says
Great tip!
Paul Tickner says
Used a big red onion sliced on a mandolin and stuffed into a mason jar but had to double the mixture to cover the onions is this ok?
Rachel Gurk says
That’s perfectly fine! More onions to enjoy!
Elaine Curtis says
I had this on a steak…OMG! fell in love! I’m hoping this cold process stands up to a little heat when I put some on a steak, or a burger, or a piece of chicken straight off the grill…thank you ever so much for posting this!
Elaine
Rachel Gurk says
You are so welcome! Craving these on a steak, now!