Pickled red onions are one of the easiest and best ways to elevate your meals at home. These onions are perfect to balance out the heaviness in food like tacos, burgers, grilled meats and creamy bowls. They are super easy to prepare as well, taking only 10 minutes and a few simple ingredients.
This recipe will serve as a base recipe, but will also explain better ways to achieve a more crunchy texture, the best vinegar to use, how to adjust the pickled onions to fit the cuisine you are going for, as well as how to maintain the color of the pickled onions. You will be happy to have a jar of pickled red onions in your fridge at all times.
Why Pickled Red Onions Go With Almost Everything?
Pickled red onions have a sharp and almost sweet flavor, which will change with pickling. There are 3 things that will occur after picking red onions.
- The harsh raw onion bite becomes significantly less noticeable.
- The pickle onions maintain their original texture and don’t become soggy.
- The flavor becomes a perfect balance of sweet, salty and sour.
These are considered a ‘finishing’ ingredient which means to make something pop or brighten a dish by adding a contrasting element. This is also why they can be used in a multitude of recipes.
Quick pickles vs. fermented pickles (what you’re making here)
This recipe uses quick pickled red onions also referred to as refrigerator pickles because they are pickled in vinegar and kept in the fridge.
- Quick pickles (this recipe): quick prep (15-60 minutes), strong and bright vinegar flavor, fridge storage (not shelf-stable)
- Fermented pickles: use a salt-brine (no vinegar) which takes several days and develops a natural, complex, and tangy flavor.
Quick pickled onions are perfect when you are looking for something fast, reliable, and beginner friendly.
Ingredients you need (and what they do)
Red onions
Pick the onions that feel the firmest and are the heaviest for their size, as those are usually the best. You’ll want to pick a medium red onion as those are the easiest to slice evenly.
Vinegar
Vinegar is essential for the tang and keeping the onion preserved in the fridge.
You’ll want to select one that suits your preferred flavor as they all have different profiles.
- Distilled white vinegar: clean, sharp, and classic “pickle” flavor.
- Apple cider vinegar: slightly more mellow and with a fruitier profile.
- Red wine vinegar: richer, more savory, and works best for Mediterranean dishes.
- Rice vinegar: more mild and slightly sweeter, making it better for Asian dishes.
White vinegar can be combined with apple cider vinegar if desired.
Water
In addition to brine, water brings moderation to vinegar’s strong flavors.
Sugar
Adding sugar creates a desirable rounded flavor, although some may want to skip this. In moderation, it can be beneficial to the overall taste.
Salt
Slightly pickled tastes will not overshadow the onions. Salt will accentuate the flavor. Use either kosher salt or fine sea salt.
Optional flavor boosters
These are not required, but they add personality:
- Whole peppercorns
- Crushed red pepper flakes
- Garlic cloves
- Bay leaf
- Mustard seeds
- Cumin seeds
- Oregano
- Sliced jalapeño
- Citrus peel (lime or orange)
Equipment
Equipment required includes:
- 1 pint jar (16 oz / about 500 ml) or similar container with lid
- Sharp knife or mandoline (for thin, even slices)
- Small saucepan (for heating brine)
- Cutting board
Using a mandoline will help create even, uniform slices to be pickled uniformly.
Quick Refrigerator Method for Pickled Red Onions Recipe
Yield
Fills 1 pint jar
Time
- Prep: 10 minutes
- Rest: 15 minutes to 1 hour (taste best after a few hours)
Ingredients
- 1 large red onion (or 2 medium), sliced
- 1 cup (240 ml) vinegar (white vinegar, apple cider vinegar, or a mix)
- 1 cup (240 ml) water
- 1 1/2 tbsp granulated sugar (to taste)
- 1 1/2 tsp salt (kosher or fine sea salt)
Optional add-ins (choose 1–3)
- 1–2 garlic cloves, smashed
- 1/2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
Instructions
Step 1: Slice the onion
Peel onion and then cut it in half from root to tip, slicing into half-moon shapes from root to tip, the best thickness being about 1/8 inch (3 mm).
- Thicker pieces: Longer to pickle but they will remain crunchy.
- Thinner pieces: They will pickle faster and become soft quicker.
Step 2: Packing the jar
Pack sliced onions into the jar, keeping them loose enough to allow the brine to flow through, so do not mash them down too tightly. Place any optional spices directly into the jar alongside the onions.
Step 3: Making the brine
Combine the following in a small saucepan: vinegar, water, sugar, and salt. Heat this mixture over medium heat and stir until the sugar and salt are dissolved. You do not need to bring this mixture to a boil, just to the point where everything dissolves.
Step 4: Pouring brine over the onions
Pour the warm brine over the onions. If any slices are floating, gently press down on them.
Step 5: Refrigerating the jar
Let the jar sit at room temperature, about 20-30 minutes. Afterward, cover the jar and place it in the fridge.
Step 6: Flavors
- 15 minutes: If you taste the onions after 15 minutes, they will be lightly pickled and taste very much like normal raw onions.
- 1 hour: If you taste after 1 hour, they will be very well-balanced and less sharp.
- 4 – 24 hours: They are at their absolute peak flavor and color if you leave them for this long.
The flavor continues to improve over the course of the first day.
Flavor Customization Tips (Easy Variations)
1) Taco Style Pickled Red Onions (Bright and Punchy)
Use taco style pickled red onion ingredients to pickled red onions for tacos, burritos, carnitas, barbacoa, and quesadillas. For example:
- white vinegar, or apple cider vinegar
- add 1/2 tsp cumin seeds
- add a pinch of oregano, and
- optional: a sliced jalapeño
2) Mediterranean Style (Savory and Herby)
Use these ingredients to pickled red onions to add Mediterranean flavor to salads, gyros, grilled chicken, and hummus bowls:
- red wine vinegar
- 1 garlic clove + 1 bay leaf
- a few peppercorns
3) Sweet and Mild (Kid-friendly)
Use these ingredients to pickled red onions for a sweet and mild option, great for sandwiches, burgers, pulled chicken, and rice bowls:
- apple cider vinegar
- increase to 2 tbsp sugar
- skip all spicy add-ins
4) Spicy Pickled Onions
Add 1/2 tsp crushed red pepper flakes, or 1 sliced jalapeño or serrano pepper to make pickled red onions perfect for nachos, chili, BBQ, and tacos.
5) Citrus Pickled Onions (Fresh and Modern)
Add 2 tbsp lime juice (reduce water slightly) or a strip of lime/orange peel to make pickled red onions great with fish tacos, shrimp, grilled pork, and ceviche-style bowls.
Tips for the Best Crunch and Color
Use Fresh Onions
Stale onions are typically soft and drip instead of crunch, so use red onions that are fresh for crunch.
Cut thin, and uniform
The thickness of each slice determines the time each one will take to pickle, so using a mandolin will ensure each slice will pickle evenly.
The Temperature of the Brine and Its Impact on The Onions
The warm brine will help to chill the onions’ flavor, and the onions will absorb the brine more quickly. The warm brine also helps to improve the color of the onions.
Brine Overcooking
If you boil the brine too much, rather than keeping the onions crisp, and soften them more than you want. Sugar and salt do not need to be reduced, rather dissolved.
All The Onions Must Be In The Brine
All the onions above the brine will dry out and pickle unevenly. If need be, use a clean spoon to push them down.
Pickled onions expiration
If you store them in the fridge, quickly pickled red onions should stay good for about 2 – 3 weeks, with the best texture, and flavor. Usually they are good to eat, even though they do not taste good for about 4 weeks. Discard them if you see mold, a strange scent coming from them, or anything that feels slimy.
Due to safety reasons, you should store these in the fridge rather than out of the house. Pickles in the fridge are also considered to be safe for pickling in the house methods.
Can You Make Pickled Red Onions Without Sugar?
Yes. Without sugar, the taste of the brine will be sharper as sugar is used in recipes to create balance. However, alternatives to no sugar include:
- Reducing sugar to 1 tsp (still helps)
- Replacing sugar with honey or maple syrup (1 tbsp is a good swap)
- Skipping sweetener entirely (more sour, still good)
If you decide to skip the sugar, you may want to use a milder vinegar, such as rice or apple cider.
Can You Make Them With Only Vinegar (No Water)?
You can, but they will be more intense. If you love a strong pickle bite, it’s fine.
A good compromise is:
- 1 cup vinegar
- 1/2 cup water
This keeps it bright but not too harsh.
Scaling the Recipe (Make a Small or Large Batch)
It’s simple to adjust the base brine ratio.
Basic brine ratio:
- 1 part vinegar
- 1 part water
- 1.5 tbsp sugar per 2 cups of brine (this can be adjusted)
- 1.5 tsp salt per 2 cups of brine (this can be adjusted)
Small batch (1 onion)
- 1/2 cup vinegar
- 1/2 cup water
- 2 tsp sugar
- 3/4 tsp salt
Party batch (3–4 onions)
- 3 cups vinegar
- 3 cups water
- 4–5 tbsp sugar
- 2 tbsp + 1 tsp salt (adjust to taste)
Prior to pouring, always taste the brine. It should be a characteristic pickle brine: tangy, a bit of sweetness, and salty.
Best Ways to Use Pickled Red Onions
Pickled red onions shine as a topping. Try them on:
Tacos and Mexican dishes
- carne asada tacos
- barbacoa
- carnitas
- fish tacos
- burrito bowls
- nachos
Sandwiches and burgers
- cheeseburgers
- chicken sandwiches
- pulled pork
- grilled cheese
- wraps and pita sandwiches
Salads and bowls
- grain bowls
- green salads
- chickpea salad
- Greek salad-style plates
- roasted vegetable bowls
Breakfast
- avocado toast
- eggs and breakfast tacos
- breakfast burritos
- savory oatmeal
BBQ and rich foods
They cut through fatty or smoky flavors perfectly:
- ribs
- brisket
- smoked chicken
- sausages
Troubleshooting (Common Problems and Fixes)
My onions are too sharp
They likely need more time. Give them another hour, or overnight.
You may also:
- use more water next time
- use apple cider or rice vinegar
- increase sugar a little more
They turned soft
Possible reasons:
- onions were cut too thinly
- the brine was boiled too hard
- they were stored too long
Solutions:
- cut the onions thicker next time
- use only warm brine, not boiling
- eat them within 2-3 weeks for crunch, not long after
The flavor is too sour
You can fix this by altering the freshness of the brine:
- begin with sugar adjusted 1tsp more
- increase the amount of water by a splash
- next time try a vinegar that has little acidity
They don’t taste salty enough
The solution for that is to add a pinch of salt, shake the jar, and wait for 10 minutes. It’s true that salt’s effect can vary by brand and type.
Why are they bright pink?
That’s normal. When red onions are used, they produce a vibrant pink to magenta pigment that’ll color the brine.
Frequently Asked Questions
Do I need to sterilize the jar?
You don’t need to sterilize the jar. Just clean it with hot soapy water, and don’t use a jar and sterilizing is not cleaning to store food in the fridge.
Is the brine reusable?
Yes, the brine can be used again, but the flavor will be milder and will lean more towards the flavor of onions. If you choose to reuse the brine, bring it to a quick simmer, and let it cool a little before pouring it over new onions. For the best flavor, let the brine cool and make a fresh batch.
Can I put other vegetables in the jar?
Absolutely! You could try adding:
- radish slices
- shredded carrots
- cucumber slices (they pickle and soften quickly)
- jalapeño slices
Be advised that veggies will pickle at different speeds.
What type of vinegar should I use?
It really comes down to the type of flavor you are going for.
- For a clean and classic flavor go for white vinegar.
- For a mellow and slightly sweet option use apple cider vinegar.
- For a rich and savory flavor use red wine vinegar.
- For a milder option choose rice vinegar.
A good 50/50 combination of white vinegar and apple cider vinegar is a good “best of both worlds” choice.
Can I make these in advance for a party?
Yes! Pickled onions are great for meal prep. For the best color and flavor make them one day in advance, and they will be good to go!
Final Notes
Pickled red onions can be made easily and add useful versatility to your cooking repertoire. Once you learn the technique for slicing and preparing the basic brine, you can make adjustments for just about any other cuisine. Having a jar of pickled red onions in your refrigerator will provide you with an easy and quick way to add brightness, crunch, and flavor to your meals.
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