Easy Pickled Red Onions

Introduction

Pickled red onions are one of those simple yet magical recipes that instantly brighten up any dish. With their vibrant pink hue, tangy-sweet flavor, and crisp texture, they add both beauty and bold taste wherever they land. Whether you’re topping tacos, jazzing up a grain bowl, or layering them into a sandwich, these quick-pickled onions will quickly become a staple in your kitchen. Best of all, they require only a handful of ingredients and less than 30 minutes of your time to make.

My recipe story

I first discovered the joy of pickled red onions during a family trip where we dined at a small, family-run taco shop. They served the simplest carne asada tacos but topped with a pile of bright pink onions that completely transformed the dish. The tanginess balanced the rich meat and added a crunch that made each bite unforgettable. When I got home, I knew I had to recreate that magic. After experimenting with different vinegars, sweeteners, and spices, I landed on a recipe that’s quick, reliable, and endlessly adaptable. Now, I keep a jar in my fridge at all times—it’s my go-to flavor booster for everything from eggs in the morning to roasted meats at dinner.

Ingredient breakdown

This recipe keeps things simple with just three main ingredients, but don’t let that fool you—the flavor payoff is immense. Each component plays a key role in achieving the perfect balance of tangy, sweet, and crisp.

Red onion: The star of the recipe. Red onions not only bring a mild sharpness but also turn a gorgeous magenta once they meet vinegar. Their natural sweetness shines through when pickled, creating a well-rounded flavor.

Apple cider vinegar (or white vinegar): Vinegar provides the essential tanginess and acts as the pickling agent. Apple cider vinegar adds a subtle fruitiness, while white vinegar gives a cleaner, sharper bite. Both work wonderfully, so choose based on what you have or your preferred flavor profile.

Hot water: This helps dilute the vinegar just enough so it’s not overly sharp. It also softens the onions slightly, ensuring they absorb the pickling liquid quickly. Some recipes use sugar or salt, and while this version keeps it minimal, you can always add them for a sweeter or more savory kick.

Equipment you’ll need

• A sharp knife or mandoline for thin slicing
• A medium-sized heatproof bowl or glass jar
• Measuring cups for vinegar and water
• A small pot or kettle for heating water
• Optional: tongs or fork for handling onions

Step-by-step directions

1. Slice the onion: Peel and slice 1 large red onion as thinly as possible. A mandoline works beautifully if you want uniform slices, but a sharp knife will do the job just as well. Thin slices are essential for quick pickling and help the onion absorb flavor evenly.
2. Prepare the brine: In a measuring cup, combine 1/2 cup apple cider vinegar (or white vinegar) with 1 cup hot water. The hot water should be steaming but not boiling, as this allows the vinegar to infuse and softens the onions slightly. Stir well until fully combined.
3. Add onions to a jar: Place the sliced onions in a clean, heatproof glass jar or bowl. Pack them loosely, leaving enough space for the brine to cover them completely. If using a jar, make sure it has a tight-fitting lid for storage.
4. Pour the brine: Carefully pour the hot vinegar-water mixture over the onions, making sure every slice is submerged. Use a spoon to gently press down if needed. You’ll immediately notice the onions beginning to soften and turn pink.
5. Rest and pickle: Let the onions sit at room temperature for at least 30 minutes before using. For best flavor, refrigerate for 1–2 hours. They’ll continue to develop in flavor and color as they rest. Store leftovers in the refrigerator for up to 2 weeks.

Variations & substitutions

One of the best things about quick-pickled red onions is how customizable they are. Here are some variations you can try:

• Sweetened: Add 1–2 teaspoons of sugar or honey to balance the acidity.
• Savory: Stir in 1/2 teaspoon salt for a bolder, more balanced flavor.
• Spiced: Drop in a few peppercorns, garlic cloves, or a bay leaf for depth.
• Citrusy: Replace part of the hot water with fresh lime or orange juice for a refreshing twist.
• Herbal: Add fresh thyme, rosemary, or dill for extra aromatic flavor.

Storage, freezing & make-ahead

Pickled red onions store beautifully in the refrigerator. Simply transfer them to a sealed glass jar and they’ll stay fresh for up to two weeks. While freezing isn’t recommended (as the onions will lose their crispness), you can easily make them ahead for parties, meal prep, or weeknight dinners. In fact, they taste even better after sitting for a day or two, as the flavors deepen and mellow.

Serving ideas & pairings

These pickled onions are a true multitasker. Here are some of my favorite ways to use them:

• Tuck into tacos, burritos, or quesadillas for a fresh, tangy kick.
• Top salads and grain bowls to add crunch and vibrant color.
• Layer into burgers, sandwiches, or wraps for bold flavor.
• Serve alongside grilled meats or roasted vegetables to cut richness.
• Add to avocado toast, omelets, or frittatas for a breakfast upgrade.

FAQ

Can I use yellow or white onions instead?
Yes, though red onions provide the best flavor and color. White onions are sharper, while yellow onions are milder.

Do I need to sterilize the jar?
For quick pickling, sterilization isn’t necessary if the jar is clean. Just wash thoroughly with hot soapy water before using.

How long before they’re ready to eat?
You can enjoy them in as little as 30 minutes, but they taste best after a few hours or overnight.

Can I reuse the brine?
Yes, but only once. Add freshly sliced onions to the leftover liquid and refrigerate. Discard after the second batch.

Why did my onions lose their crunch?
Overly hot water or storing too long can soften onions. For crisper results, cool the brine slightly before pouring.

Final thoughts

Homemade pickled red onions are one of the easiest ways to elevate your cooking. They’re quick to make, last for weeks, and instantly transform ordinary dishes into something extraordinary. Whether you’re making tacos, grain bowls, or even a simple sandwich, a spoonful of these onions adds the perfect balance of tang, crunch, and color. Once you try them, you’ll wonder how you ever lived without a jar in your fridge!

Easy Pickled Red Onions

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: About 1 cup 1x
• Diet: Vegan

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Description

Description: Quick, tangy, and vibrant, these pickled red onions add crunch and color to tacos, salads, and sandwiches. Ready in just 30 minutes!

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Ingredients

Scale 1x2x3x

• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar (or white vinegar)
• 1 cup hot water

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Instructions

1. Peel and thinly slice the red onion using a sharp knife or mandoline. 
2. In a measuring cup, combine the vinegar and hot water, stirring to blend. 
3. Place the onion slices in a clean glass jar or bowl. 
4. Pour the vinegar mixture over the onions, ensuring they are fully submerged. 
5. Let sit at room temperature for 30 minutes, then refrigerate before serving.

Notes

Store in a sealed jar in the refrigerator for up to 2 weeks. Add a pinch of sugar, salt, or spices like peppercorns or garlic for variations.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Quick Pickling
• Cuisine: Global