Quick Pickled Red Onions
These quick pickled red onions add restaurant-worthy flavor with minimal effort, and you’ll be piling them on top of just about everything! All you need are a few simple ingredients and 15 minutes to prep (and some chill time). Once you make a batch, you’ll wonder how you ever lived without them.
You know that little pile of bright pink onions sitting on top of your favorite taco at your go-to Mexican restaurant? Turns out they’re crazy easy to make at home, and they cost almost nothing. My husband took one little bite and declared that these were ‘the best ever’ and he was just eating them from the jar.
This quick pickled red onion recipe is one of those back-pocket kitchen tricks that sounds fancy but comes together in about 15 minutes with ingredients you probably already have. Make one jar on Sunday, and you’ve got a flavor-packed condiment ready to go all week long. They’re delicious on Asian food, too. Don’t worry, I’ve got a whole list of dishes you can add them to down below.
Ingredients
You only need four basic ingredients, plus water, to make this quick pickled red onion recipe, and there’s a good chance you already have all of them.
For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Red Onion: You want an onion about the size of a tennis ball without blemishes. This is the star of the show, after all. Red onions are ideal for pickling because of their mild flavor and beautiful color. When the hot, acidic brine hits the onion, a bit of food-science magic happens, and those deep purple slices transform into the most gorgeous, vibrant pink.
- White Vinegar: You’ll want to make sure it has at least 5% acidity, which is standard for most grocery-store bottles. White vinegar has a clean, sharp flavor that lets the onion’s natural flavor shine through. Apple cider vinegar works as a swap if that’s what you have on hand (it adds a slight fruitiness that’s really nice, too).
- Sugar: A little sweetness balances out all that tang, making the brine taste complex rather than just sour. A lot of recipes out there call for cane sugar, but that’s not something most of us keep stocked in our pantries. Regular granulated sugar works just as well and gives you the same great result, so no special trip to the store is needed (because no one has time for that!).
- Sea Salt: This draws moisture out of the onion, helping the brine do its thing. It also helps make the recipe pop. Fine sea salt or kosher salt is are great choice here.
Recipe Variations: There are lots of variations on the classic pickled onion. Try adding 1 teaspoon of whole black peppercorns to the jar for a subtle, earthy warmth that pairs really well with rich meats like Pulled Pork or Korean Beef. Or tuck in 2 to 4 cloves of fresh garlic for a more savory, deeply flavored brine. Either of these additions are totally optional, but they take these yummy pickled onions to a whole new level.
For spicy pickled onions, chop a jalapeño pepper and add it to the red onion slices before pouring the brine over them.
Out of something you need? Check out our free ingredient substitutions printable!
Related: If you love homemade special touches like these pickled onions, check out this collection of homemade condiments.
How to Use Pickled Red Onions
Now for the fun part. Once you have a jar of these in your fridge, you’ll want to add them to just about everything. Here are some of our favorite ways to use them:
Tacos: Pickled red onions are a classic at Mexican restaurants for good reason. Their tangy flavor balances rich, seasoned meat and makes your tacos even better. Try them on Chili Lime Chicken Tacos for a combo that will have everyone wanting more.
Korean Beef: The sweet and savory taste of slow-cooked Korean beef pairs perfectly with something bright and tangy. Add these quick pickled onions on top of your Crockpot Korean Beef, and you’ll be glad you did.
Burgers: Instead of plain raw onions, try these pickled red onions to upgrade your burger. They’re super tasty on my BBQ Bacon Jack Stuffed Burgers. They’re also great on a Burger Board for your next gathering.
Ramen Noodles: Yes, really! A few forkfuls of pickled red onion stirred into a bowl of Ground Beef Ramen Noodles adds a bright pop that cuts through the rich broth in the best possible way.
Other ideas: Avocado toast, grain bowls, pulled pork sandwiches, scrambled eggs, salads, cheeseburgers, baked potatoes, and pizza. Seriously, just start putting them on things. You’ll figure out your favorites fast!
Not ready to make this Picked Red Onion recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Quick Pickled Red Onions
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Ingredients
- 1 large red onion
- 2 cups white vinegar
- 1/3 cup granulated sugar
- 2 tablespoons sea salt
Instructions
- Thinly slice the onions using a mandoline or a sharp knife. The thinner the slices, the faster they will pickle.1 large red onion
- Place the onions into a large bowl.
- In a small saucepan, combined the pickling ingredients and bring to a boil, stirring so that the salt and sugar can dissolve.2 cups white vinegar, 1/3 cup granulated sugar, 2 tablespoons sea salt
- Remove from the heat and let set for 2 minutes, then carefully pour the brine over the onions.
- Allow the onions to cool to room temperature, then transfer to jars and store in the fridge.
- The onions will be ready to eat when they are tender and the color is vibrant pink.
Equipment
- Cutting Board and Sharp Knife or Mandoline
- Small Saucepan
Notes
Recipe Variations
There are lots of variations on the classic pickled onion. Try adding 1 teaspoon of whole black peppercorns to the jar or tuck in 2 to 4 cloves of fresh garlic for a more savory, deeply flavored brine.
For spicy pickled onions, chop a jalapeño pepper and add it to the red onion slices before pouring the brine over them.
Ang’s Recipe Tips
✔️ When the hot, acidic brine hits the onion, a bit of food-science magic happens, and those deep purple slices transform into the most gorgeous, vibrant pink. That’s why it’s important that you put the onions into the brine while it’s still hot. If the liquid isn’t warm enough when you pour it, your onions can come out looking dull or grayish instead of that gorgeous fuchsia pink you’re going for. ✔️ Slice your red onion as thinly as you can. They will pickle faster and be more tender if they are very thin. A mandoline makes this a breeze, but if you don’t have one, a sharp knife and a steady hand work perfectly fine. (Always use the guard when you’re working with the mandoline!) ✔️ Always use a glass jar for storage. The acidity in the brine reacts with metal and can alter both the flavor and the color.Storage
Once your pickled red onions have cooled to room temperature, transfer them to a jar, pop the lid on tight, and move them to the fridge. A standard mason jar, or something similar, works perfectly. Make sure the onions stay submerged in the brine at all times. Stored in a sealed glass jar in the fridge, they’ll keep for 2 to 3 weeks. They’re best within the first week, when the color is brightest, and the texture is crunchiest. I do not recommend you freeze pickled onions.Nutrition
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