Pickled Onion Recipe

Learn how to make quick pickled red onions in just 30 minutes with 5 easy ingredients!

All you need are 5 basic ingredients, about 5 minutes of prep time, plus another 30 minutes to let the marinade work it’s quick-pickling magic. Then a delicious batch of pickled red onions can be yours to enjoy immediately! (No long brining times or canning required!)

We’re big fans here in our house of serving pickled red onions with all sorts of Mexican dishes, from tacos to burritos, enchiladas, soups, salads, nachos, chilaquiles and more. But pickled red onions can also liven up everything from burgers to curries, pizza to falafel, eggs to potato salad and beyond. Basically anytime you need an extra pop of tangy, colorful, zippy flavor to balance out your dish, these quick pickled red onions are here for you.

Before we get to the full recipe below, here are a few notes about the ingredients you will need to make this quick pickled onions recipe…

Detailed instructions are included in the full recipe below, but here’s a brief overview of the process for pickling onions:

There are so many ways to customize your own quick pickled red onion recipe. For example, you can…

There are so many delicious ways to use pickled red onions! Some of my favorites include…

This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.

Slicing the onions: If you happen to own a mandoline, it is a great way to slice the onions very thinly. Otherwise, you can just use a chef’s knife. The thinner that you slice the onions, the faster they will pickle.

Microwave option: Alternately, you can heat the vinegar mixture in the microwave until it reaches a simmer and then add it to the onions, as directed.

Recipe edit: Per reader feedback, an extra 1/4 cup of water was added to this recipe in 2021, as well as an option for par-blanching the onions to mellow out their flavor if desired. Thank you for your reviews and suggestions that help make our recipes better!

Pickled Red Onions

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they’ll keep in the fridge for up to 2 weeks.

Prep: 5min

Total: 10min

Ingredients:

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• 1/3 cup cane sugar
• 2 tablespoons sea salt
• 2 garlic cloves
• 1 teaspoon mixed peppercorns

Instruction:

1. Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Quick-Pickled Onions

Learn how to make quick-pickled onions! This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Recipe yields 2 cups.

Prep: 5min

Total: 10min

Yield: 2

Serving Size: 1/2 cup (sodium content is probably inflated since the onions only absorb some of the salt)

Nutrition Facts: servingSize 1/2 cup (sodium content is probably inflated since the onions only absorb some of the salt), calories 37 calories, Sugar 5.8 g, Sodium 798.1 mg, Fat 0.1 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 7.8 g, Fiber 0.5 g, Protein 0.3 g, Cholesterol 0 mg

Ingredients:

• 1 medium red onion, very thinly sliced
• 1/2 cup water
• 1/4 cup distilled white vinegar
• 1/4 cup apple cider vinegar or additional white vinegar
• 1 1/2 tablespoons maple syrup or honey
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon red pepper flakes (optional, for heat)

Instruction:

1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Quick Pickled Red Onions

This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. See notes above for extra seasonings that you are welcome to add in too.

Prep: 5min

Total: 35min

Yield: 2

Ingredients:

• 1 large red onion, peeled and very thinly sliced*
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon fine sea salt
• 1-2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

Instruction:

1. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
2. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
3. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
4. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

Quick-Pickled Red Onions

Make a batch of these easy, fast pickled red onions, and use them on everything you’re eating. They’re the ideal condiment for tacos, grain bowls, and more.

Total: 1 hour 5 minutes

Yield: Makes about ½ cup

Ingredients:

• ½ cup apple cider vinegar
• 1 Tbsp. sugar
• 1½ tsp. kosher salt
• 1 red onion, thinly sliced

Instruction:

1. Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. Do Ahead: Can be made 2 weeks ahead. Cover and chill. Drain onions before using. Editor’s note: This recipe was originally published in our June 2012 issue and first appeared online in May 2012. Head this way for more of our favorite red onion recipes →

The Best Way to Pickle Onions | Chef Jean-Pierre

FAQ

How long do pickled onions last?

Why do you pickle onions?

Why do you soak onions in salt water before pickling?