Quick Pickled Red Onions are a no-cook recipe that can be prepared in minutes and then given marinating time. They’re delicious served on burgers and tacos and so many foods. Homemade pickled red onions are a condiment fixture that I have in my fridge at all times, and once you make your first batch, you will want to have them in your refrigerator too!
If you like the idea of quick pickling, try my recipes for pickled cauliflower, pickled green beans and pickled beets.
A few slivers of pickled red onion can add amazing flavor to foods. It’s so easy to make a quick batch at home. Avoid buying them in the jar at the market. Homemade is so much better (and cheaper!) Pickled red onions add a lovely splash of color to your meal, and their tangy, sweet flavor is totally addicting.
What are the best jars to use for making pickled onions?
Any jars will do. I suggest using 16-ounce Ball Mason Jars. They come in a pack of 12, and you can use them for storing other things that you make, like jam or hot fudge.
Ingredients Needed:
- Onions: Red onions is what we’re using here! They soften just right and absorb flavor quickly, making them ideal for quick pickling. White or yellow onions can be substituted in a pinch.
- White Vinegar: This is the standard white vinegar- nothing fancy needed.
- White Sugar: Vinegar can be harsh or overpowering—sugar softens it, making the onions more palatable. And it adds a little sweetness too. Honey may be substituted for the sugar.
- Salt: It helps pull water from the onions, softening them slightly and allowing the pickling liquid to penetrate better. And it will help the onions stay crisp.
How to make Quick Pickled Red Onions:
The complete, printable recipe is in the recipe card at the end of this post. Here is a quick overview.
- Put the sliced onions into a jar.
- Whisk together the ingredients for pickling.
- Pour the mixture over the onions in the jar. Screw on the lid. Shake, and refrigerate.
Recipe Tips
- Use a mandoline for uniform, thin slicing. Or just cut the onions thinly with a sharp knife.
- Change up the vinegar that you use for pickling. Use a combination of white vinegar and apple cider vinegar. Or use a combination of white wine vinegar and rice vinegar.
- The time needed for pickling will depend on how thick you slice your onions. Very thinly sliced onions can be pickled in about 15 minutes. Thicker onions should pickle for about an hour before using.
- Readiness can be determined by looking at your jar of onions. When the onions soften and the colors brighten, they’re ready to use.
- The brine used for these onions can also be used to pickled other things. Try pickling sliced radishes or asparagus!
- Do not try to freeze pickled red onions. Just don’t!
Suggested additions:
You can add additional flavors to your jar of pickled onions, if you’d like. Here are some ideas.
- peppercorns
- garlic cloves
- orange peel
- bay leaves
- red pepper flakes
How to use Pickled Red Onions:
Quick pickled red onions are delicious served with so many foods! Try adding them to a salad, bowl or sandwich. Mix them into potato salad. Pickled red onions on top of avocado toast or alongside some pulled pork adds a zesty bite! And I find that Mexican food lends itself very well to pairing with pickled red onions. Try adding them to tacos, nachos, burritos or carnitas.
How to store quick pickled red onions:
Quick pickled red onions should be stored in a ceramic or glass container or mason jar. Avoid metal containers as the metal will react with the acids. And avoid plastic containers as the plastic absorbs the flavors. Store your pickled red onions in the refrigerator for 2 to 3 weeks.
Quick Pickled Onions
Ingredients
- 2 medium red onions, peeled, halved and slice into half-moons
- 1½ cups white vinegar
- 1 teaspoon sea salt
- 1 tablespoon granulated white sugar
Instructions
- Pack the sliced onions into one large 2-pint jar (or two 1-pint jars).
- In a medium bowl, whisk together the vinegar, salt and sugar. Whisk until sugar dissolves.
- Pour the vinegar mixture over the onions in the jar, submerging the onions. Put the lid on the jar. Shake, and refrigerate for at least one hour and up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
