About this recipe
This Pickled Red Onion Recipe is one of the easiest ways to add color, crunch, and tangy flavor to everyday meals. Thinly sliced red onions soften in a simple vinegar brine and turn bright pink as they chill, making them perfect for tacos, rice bowls, burgers, sandwiches, salads, eggs, and grilled meats.
Ingredients
Pickled red onions
- 1 large red onion (thinly sliced)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp granulated sugar (or honey)
- 1 1/2 tsp kosher salt
Optional flavor add-ins
- 1 clove garlic (smashed)
- 1/2 tsp black peppercorns
- 1/4 tsp red pepper flakes
- 1 small bay leaf (optional)
Equipment
Glass jar
Small saucepan
Knife
Cutting board
Measuring cups
Instructions
Slice the onion
Peel the red onion and slice it very thinly. Add the onion slices to a clean glass jar or heat-safe container.
Make the brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat for 2 to 3 minutes, stirring until the sugar and salt dissolve.
Add flavor extras
Add garlic, peppercorns, red pepper flakes, or a bay leaf to the jar if you want extra flavor.
Pour over the onions
Carefully pour the warm brine over the sliced onions until they are mostly covered. Press the onions down gently with a spoon if needed.
Cool and chill
Let the onions cool at room temperature for about 15 minutes, then cover and refrigerate for at least 30 minutes before serving. The onions will become brighter pink as they chill.
Tips
- Slice the onion as thin as possible; thin slices pickle faster and have a softer, more pleasant texture.
- Always use a clean glass jar to help the onions stay fresh longer in the refrigerator.
- While the onions are usable after 30 minutes, let them chill longer if you have the time—the flavor gets much better after a few hours.
Substitutions
- White vinegar works perfectly if you do not have apple cider vinegar, though the flavor will be a bit sharper.
- Honey can easily replace the granulated sugar for a slightly softer sweetness.
- To make them spicy, add sliced jalapeños or extra red pepper flakes directly to the jar for heat.
Storage
Refrigerator
Store pickled red onions covered tightly in their brine in the refrigerator for up to 2 weeks.
Do not can
This is a quick refrigerator pickle recipe and is not formulated for shelf-stable canning.
Best flavor
The onions taste best after a few hours and stay perfectly crisp and tangy for several days.
Nutrition
- Serving Size
- 1 serving
- Calories
- 12
- Protein
- 0g
- Carbohydrates
- 3g
- Fat
- 0g
- Fiber
- 0g
- Sugar
- 2g
- Sodium
- 145mg
FAQ
How long do pickled red onions need to sit?
They can be ready in about 30 minutes, but the flavor and color improve after a few hours in the refrigerator.
How long do pickled red onions last?
Quick pickled red onions last up to 2 weeks in the refrigerator when stored covered in their brine.
Can I make pickled red onions without sugar?
Yes. You can leave out the sugar, but a small amount helps balance the vinegar and sharp onion flavor.
Recipe Card
Pickled Red Onion Recipe
Quick pickled red onions made with vinegar, water, sugar, salt, and thinly sliced red onion.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 45 min
- Servings
- 12
- Category
- Condiment Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pickled red onions
- 1 large red onion (thinly sliced)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp granulated sugar (or honey)
- 1 1/2 tsp kosher salt
Optional flavor add-ins
- 1 clove garlic (smashed)
- 1/2 tsp black peppercorns
- 1/4 tsp red pepper flakes
- 1 small bay leaf (optional)
Instructions
- Slice the onion: Peel the red onion and slice it very thinly. Add the onion slices to a clean glass jar or heat-safe container.
- Make the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat for 2 to 3 minutes, stirring until the sugar and salt dissolve.
- Add flavor extras: Add garlic, peppercorns, red pepper flakes, or a bay leaf to the jar if you want extra flavor.
- Pour over the onions: Carefully pour the warm brine over the sliced onions until they are mostly covered. Press the onions down gently with a spoon if needed.
- Cool and chill: Let the onions cool at room temperature for about 15 minutes, then cover and refrigerate for at least 30 minutes before serving. The onions will become brighter pink as they chill.
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