Make your own Pickled Red Onions in minutes! They’re a fun way to add a pop of color and an irresistible tangy crunch to sandwiches, tacos, burgers, salads, and more.
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Table of Contents
A Note From My Kitchen
Pickled Red Onions seem to be on every restaurant menu these days. They’re such an easy way to add a pop of color and an irresistible tangy bite to everything from salads to burgers. The good news is they’re incredibly easy to make at home.
My first foray into quick pickles was back when I made my first batch of Sriracha Refrigerator Pickles. Next came my Refrigerator Zucchini Pickles, and now I’ve moved on to onions with this easy recipe.
A simple hot brine poured over thinly sliced red onion softens it slightly and creates some really incredible flavor. There’s no canning involved, just store them in an airtight container in the refrigerator for a tasty condiment that you’ll want to put on everything.
Ingredient Notes
- Red Onion: One medium red onion should fit nicely in a pint-size mason jar when sliced very thin. A mandoline works well, but a sharp knife works too.
- Types of Vinegar: The vinegar you choose will dictate the flavor of your pickled onions.
- Apple cider vinegar: My favorite choice for this recipe. It adds tangy flavor with a mild fruity sweetness that works perfectly with onions.
- Distilled White Vinegar: Creates the sharpest, most classic pickle flavor.
- Rice Vinegar: Milder and slightly sweeter with less tang.
- White Wine Vinegar: Softer and more delicate in flavor.
- Sugar + Salt: A small amount of granulated sugar balances the acidity and helps create that classic quick-pickled flavor. Kosher salt dissolves easily and seasons the brine without overpowering it.
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How to Make Quick Pickled Red Onions
- Thinly slice the red onion and pack it into a pint-size mason jar.
- Heat the vinegar, water, sugar, and salt in a small saucepan until the sugar and salt dissolve, then pour the hot pickling liquid over the sliced onions.
- Press the onions down with a fork so they stay submerged in the brine. Let them sit for about 30 minutes until softened and bright pink before transferring to the fridge.
Valerie’s Tips
- Slice the onions very thin: Trim the ends from the onion and cut it in half from root to tip. Place the onion halves cut-side down and thinly slice them into half-moon slices. A mandoline works well, but I usually just grab a sharp knife and it works great.
- Use an airtight container: A pint-size mason jar works perfectly, but any container with a tight-fitting lid will work for pickled onions.
- The onions will settle as they soften: The brine may sit right at the top of the onions at first, but they’ll soften quickly and settle down into the liquid.
- Give them time to pickle: The onions are ready after about 30 minutes, but the flavor gets even better after a few hours in the refrigerator.
- Storage: Keep the onions in an airtight container in the refrigerator for up to 2 weeks, making sure they stay mostly submerged in the pickling liquid for the best flavor.
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Pickled Red Onions
Ingredients
- 1 medium red onion, very thinly sliced (see instructions below)
- ¾ cup apple cider vinegar
- ¼ cup water
- 1½ tablespoons granulated sugar
- 1 teaspoon kosher salt
Instructions
- Trim the ends from the red onion and cut it in half from root to tip. Peel away the outer skin, then place the onion halves cut-side down on a cutting board. Thinly slice the onion into half-moon slices. A mandolin works well for very thin, even slices, but a sharp knife works just fine.
- Place the sliced onion in a pint-size mason jar or similar heatproof container, gently packing the onions down so they reach near the top of the jar (if you have extra onions, use them for another purpose).
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
- Pour the hot pickling liquid over the onions. At first, the brine may not completely cover the onions, but they will soften and settle quickly. After a few minutes, press the onions down with a fork so they are mostly submerged in the brine.
- Let the onions stand at room temperature for about 30 minutes before using. The onions will soften and turn bright pink as they sit. After they have cooled slightly, transfer the jar to the refrigerator.
- Store in an airtight container in the refrigerator for up to 2 weeks. Make sure the onions stay fully submerged in the pickling liquid for best flavor and storage.
Notes
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