I love the tangy crunch of pickled red onions—they tartly perk up sandwiches, salads, tacos, and more. These vibrant, quick-pickled veggies add a burst of flavor in just minutes.

Pickled Red Onions

Why You’ll Love This Recipe

I adore how effortless this is: no canning required, just a few basic ingredients and some patience. In under an hour, I get bright, zippy onions that keep for weeks and elevate pretty much any savory dish. Plus, the beautiful pink hue adds visual charm to every plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red onion, thinly sliced
Vinegar (like white, apple cider, or red wine)
Water
Granulated sugar
Salt
Optional flavor boosters: black peppercorns, garlic clove, bay leaf, chili flakes, or fresh herbs

directions

I start by thinly slicing one medium red onion and placing the rings in a heatproof jar or bowl.
I heat a mixture of vinegar, water, sugar, and salt in a saucepan just until the sugar dissolves, then remove it from heat.
I carefully pour the hot brine over the onions, making sure they’re fully submerged.
I press them down to remove air pockets, then seal the jar and let them cool for about 30 minutes until room temperature.
I refrigerate them for at least another 30 minutes before tasting—though they get better if I wait a few hours or up to a day.

Servings and timing

These pickled onions yield about 2 cups—enough to garnish 8–10 servings of sandwiches or salads.

Hands-on time: ~10 minutes
Quick pickling: 1 hour
Best flavor: after 24 hours
Refrigeration: up to 2–3 weeks

Variations

Sweet & spicy: I add a pinch of red pepper flakes.
Herbed: I toss in fresh thyme or rosemary sprigs.
Citrus twist: I stir in a strip of lemon or orange zest for brightness.
Mexican style: I use apple cider vinegar and include dried oregano and crushed achiote seeds.
Beer pickled: I replace half of the vinegar with a light beer for a malty edge.

storage/reheating

I store the cooled jar in the fridge, covered and submerged in brine. They stay crisp and flavorful up to 2–3 weeks. No need to reheat—just scoop out what I need and return the jar to the fridge immediately.

FAQs

What type of vinegar works best?

I usually go with white vinegar for punchy tang or apple cider vinegar for milder sweetness. Red wine vinegar gives depth. All work beautifully—just keep the ratio balanced.

Can I use other onions?

Yes! I’ve done it with white or yellow onions. They taste great but lack that signature pink color red onions provide.

Do I need to sterilize the jar?

For quick pickles kept in the fridge, I don’t sterilize jars. I simply wash them thoroughly. Since these aren’t shelf-stable, sterilization isn’t necessary.

How thin should I slice the onions?

I slice them about 1/8 to 1/4-inch thick. Thin slices pickle faster and stay pleasantly crisp.

Can I reuse the brine?

I usually toss brine after use. While I could reuse it once, flavors marry quickly, and the acidity weakens over time—fresh brine ensures consistent tang.

Conclusion

These pickled red onions are one of my go-to make-ahead garnishes. They’re simple, versatile, and enliven so many dishes. Once I stock my fridge with them, I reach for the jar almost every day to brighten up meals.