Pickled red onions are a vibrant, tangy addition that can elevate any dish in just 10 minutes. Their crisp texture and bold, zesty flavor add a refreshing contrast to tacos, salads, or sandwiches.
With only 5 minutes of prep and a quick simmer, you’ll have a jar of these ruby gems ready to brighten your meals. The balance of sweet, sour, and slightly spicy notes makes them irresistibly versatile.
These onions aren’t just a garnish—they’re a flavor powerhouse that transforms ordinary dishes into something extraordinary.
Their bright pink hue and sharp, tangy bite make them as visually stunning as they are delicious.
Whether you’re topping a burger or enhancing a grain bowl, they bring a burst of freshness that’s hard to resist. Plus, they’re so easy to make, you’ll wonder why you haven’t tried them sooner!
Ingredients for Pickled Red Onions
- 2 small red onions (thinly sliced, use a mandoline for even slices)
- 2 cups white vinegar (apple cider vinegar works as a substitute)
- 2 cups water
- ⅓ cup cane sugar (granulated sugar can be used instead)
- 2 tablespoons sea salt (kosher salt is a good alternative)
- Optional: 2 garlic cloves (peeled and lightly smashed)
- Optional: 1 teaspoon mixed peppercorns
Step-by-Step Instructions
- Prepare the onions: Thinly slice the red onions (a mandoline ensures even slices). Divide the slices between 2 (16-ounce) jars or 3 (10-ounce) jars.
- Add optional ingredients: If using, place 1 garlic clove and a pinch of peppercorns in each jar.
- Make the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 1 minute. Remove from heat and let cool slightly.
- Pour the brine: Carefully pour the warm brine over the onions in the jars, ensuring they are fully submerged.
- Cool and store: Let the jars cool to room temperature, then seal and refrigerate.
- Check for readiness: The onions are ready to eat when they turn bright pink and become tender. This takes about 1 hour for very thin slices or overnight for thicker slices. Store in the fridge for up to 2 weeks.
Perfect Pairings: Serving Suggestions
Pickled red onions add a tangy, vibrant kick to so many dishes! Try them on tacos, burgers, or sandwiches for a burst of flavor. They’re also fantastic on grain bowls, salads, or avocado toast. For a fun twist, use them as a garnish for grilled fish or roasted vegetables.
Storage Tips: Keep Them Fresh
Store your pickled onions in an airtight jar in the fridge for up to 2 weeks. Make sure the onions are fully submerged in the brine to keep them fresh and flavorful. If you notice the brine becoming cloudy, it’s still safe to eat, but the texture might soften over time.
Quick Variations: Customize Your Pickles
Want to mix things up? Swap the white vinegar for apple cider vinegar or rice vinegar for a different flavor profile. Add a pinch of red pepper flakes for heat or a few sprigs of fresh dill for an herby twist. You can even experiment with honey instead of sugar for a slightly sweeter brine.
Time-Saving Tips: Prep Like a Pro
Using a mandoline slicer ensures your onions are evenly thin, which speeds up the pickling process. If you’re in a rush, you can skip heating the brine—just dissolve the sugar and salt in room-temperature vinegar and water. The onions will still pickle, though they might take a bit longer to soften.
Pickled Red Onions
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons sea salt
- 2 cloves garlic optional
- 1 teaspoon mixed peppercorns
Instructions
- 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
- 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.
- 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.