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.
Lauri says
So easy and delicious! Loved all the great suggestions for what to use them on! Making more again today! Thank you!
Rachel Gurk says
So happy to hear that! Thanks for taking the time to leave a review!
Daryl Garfield says
Absolutely delicious and super easy. Will make it again! Thanks Rachel!
Rachel Gurk says
So glad to hear it! Thanks for leaving a review!
R says
Pat, I agree with you.
Do you live in Ohio?
Cynthia says
Hi Rachel. Thank you for your recipe! I’ve been looking for a delicious pickled onion recipe and although I haven’t made it yet, I’m very excited to try it! Quick question, I wanted to send a couple of jars to my son. Do you think this recipe would ship without spoiling?
Rachel Gurk says
I probably wouldn’t recommend that, sorry.
Casey Coley says
I haven’t tried this yet, but I can’t wait. I’d like to make a huge batch to give as gifts, have you ever canned them?
Rachel Gurk says
I haven’t tried that and I’m not a canning expert so unfortunately I can’t advise on that!
Leslie says
I’ve canned them! Boil the liquids and pour over the onions and place the tops on and rings fingertight. They’ll self-seal!
Rachel Gurk says
Thanks for the tip!
B says
It’s a good idea to flip the jars over once the lids are on so the hot liquid sterilizes the headspace and lid. Leave for a good long while upside down (I leave til jars are warm but not hot to touch) then turn right side up and wait for that lovely popping sound. :)
Monica says
I just made this today and it sat for maybe 3 hours and then I put it on my avocado toast and OMG it was so delicious!! Thank you for the recipe!!
Rachel Gurk says
So glad you enjoyed them! They’re the best :)
Gayle Hooper says
So good!!! I am on my 2nd batch and am adding some sliced cucumbers and one radish to try. Perfect recipe and so easy. Thank you!! Gayle
Rachel Gurk says
So happy you like them! Thanks for taking the time to l eave a review, it means a lot!
Meams says
There’s a lot of useless blurb so just find the recipe … I just used 3 red onions, 1/2 cup cider/white wine vinegar, 2 ish tsps salt, 2ish tsps castor sugar, some peppercorns, also added fennel and mustard seeds .. let it sulk overnight, taste and add salt/sugar if necessary.. keep covered in fridge … probably last a week but do t know since I ate it so quickly
Rachel Gurk says
It’s actually really not “useless” – there is pairing information, more details about ingredients, FAQs, etc. There are many reasons for the “blurb” beyond just helping my readers, but I won’t get into all that. You can easily click the “jump to recipe” button to quickly get right to the recipe. However, I’m willing to bet it probably took you longer to leave a comment calling my hard work (and free content) useless than it did for you to scroll to the recipe.
Let’s spread kindness – the world needs more of that. I hope you have a great day.
Lori M. says
Super easy, delious on scrambled eggs, Rachel is spot on! (Discovered using them in scrambled eggs in the ‘useless blurb’ before the recipe. Ugh, people!) Come on, kindness is not genetic, you CAN choose it. :)
Thanks for the ideas. Will use again & again.
Rachel Gurk says
Thank you so much for your kind comment! I’m so glad you liked the recipe AND found the useless blurb useful. ;) Thanks again!
Pat says
Rachel,
Please use your limited time responding to those who treat your work with love and dignity. Time spent reflexively reacting to toxic people and their insults masquerading as passive-aggressive compliments are just missed opportunities to continue making this world a better place. Those toxic people are in pain. Don’t feed their pain. If they won’t accept your hand when you offer them a place on the high road there is little more you can do.
Just made your recipe about one hour ago. Tonight we try them on trip tip sandwiches.
And thank you for this labor of love that is your Web site.
Be well,
Pat
Rachel Gurk says
Thank you for the kind and thoughtful comment! The onions look amazing, I hope you loved them on your sandwiches!
Tere H says
Thank you, Rachel, for the great easy recipe. . My pickled red onions are delicious!
Rachel Gurk says
So glad you like them! Thanks for taking the time to leave a review!
Patti says
Can you keep adding onion to the solution?
Rachel Gurk says
I usually don’t because it tends to get a little cloudy. It’s easy to make and fairly inexpensive, so I typically just make fresh.
AJ says
Great and easy to make. Question: Can the juice be reused?
Rachel Gurk says
I usually don’t because it tends to get a little cloudy. It’s easy to make and fairly inexpensive, so I typically just make fresh.
PaulineKelly says
So easy to make.
So yummy to eat.
Very versatile to have in your fridge
Rachel Gurk says
So glad you like them!
Linda Jimenez says
Made two jars of pickled red onions. This pic shows red onions in white vinegar. I made a larger batch with apple cider vinegar. Like them both but prefer the ones with the white distilled vinaigrette. Thanks for the recipe !☺️
Rachel Gurk says
So glad you like them! Thanks for taking the time to leave a comment!
Wendy says
I made this recipe yesterday afternoon and it’s so easy I can’t believe I had not tried it before. I have not found a meal it doesn’t go with and first my batch is half gone! Used regular vinegar because that’ s what I had on hand but I’m off to the store tomorrow to get more onions.
Rachel Gurk says
So glad you like them so much! Thanks for taking the time to leave a review!
Wendy says
I am beyond excited to try this recipe out, I just love pickled onions! I had my mandoline on the wrong setting for my first two passes so I just went ahead and finished the onion that way but I did add a couple of shredded carrots to it. It almost looks like a relish now! My other onion was done correctly and I can’t wait to try the finished product. Great instructions and video!
Rachel Gurk says
I’m so happy to hear the video and instructions were helpful! That is so important to me! Pickled carrots are yummy, I bet that was good!
Derrick Burr says
Outstanding
Rachel Gurk says
Thank you so much!