How to make Pickled Red Onions– a quick and easy recipe that can be made in 15 minutes flat! Give your favorite meals a  huge burst of flavor, this recipe includes a Mexican version, Indian version and a Nordic version! Keeps up to one month in the fridge. Watch 30-second video!

Quick Pickled Red Onions, that can be made in 10 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small batch recipe is fast and easy and will elevate many dishes you already make.| www.feastingathome.com

Give all your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant with pickled red onions!!! So easy, but the difference they can make to an ordinary meal, can be mind-blowing!

This recipe takes only 15 minutes, and you probably already have everything you need on hand…. so no excuses!  Make a  batch today of pickled onions and store them in the fridge for up to a month –  but trust me, I doubt this small batch of deliciousness will even make it that long…. you’ll find a hundred uses for them!


 Pickled Red Onions! | 35-sec video


Pickled Onions with whole spices in a jar

How to make Pickled Red Onions?

  1. Simply simmer thinly sliced red onions in a mixture of vinegar (white, apple cider, red wine vinegar), water, salt, sugar (or honey or sugar alternative) along with any whole spices you like for 2-3 minutes on the stove.
  2. Cool, store in a jar and refrigerate!
  3. That is it!

 

Pickled Red Onions, an easy recipe that can be made in 15 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small-batch recipe is simple and easy and will elevate many dishes you already make.| #pickledredonions #pickledonions || www.feastingathome.com

Tips: Experiment with adding whole spices!

  1. Try whole coriander, peppercorns, cumin seeds, fennel seed, juniper berries, allspice, caraway, celery or even star anise!
  2.  Mexican version of pickled onions: add sliced japeno and whole cumin and coriander seeds  plus Mexican oregano to the pickling liquid. Add them to your Mexican Feast .
  3. Nordic version of pickled red onions: add fresh dill, caraway and peppercorns.
  4.  Indian version of pickled onions:  fennel seeds, coriander and either fenugreek or cilantro!

Of course….you don’t have to add them… but it’s fun and adds complexity!

how to make Pickled Onions

Quick Pickled Onions will give your favorite foods a burst of flavor!  They pair really well with many  Mexican Recipes and I love them on Indian food – but they really go with almost everything.

A small batch recipe that is fast and easy and will elevate many dishes you already make.

What to use Pickled onions on?

Indian Burritos called Frankies!!!

Grilled Steak Tacos with Chimichurri

Spaghetti Squash Sliders 

Quick Fish Tacos with Cabbage Slaw

Thayludas

Oaxacan Bowls 

Jackfruit Tacos! 

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Pickled Red Onions

Pickled Red Onions

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1 ½ cups 1x
  • Category: condiments
  • Method: pickled
  • Cuisine: Northwest

Description

A simple tasty recipe for  Pickled Red Onions, that can be made in 15 minutes flat! Give your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant. Store in the fridge for up to two months! This small-batch recipe is fast and easy and will elevate many dishes you already make.


Ingredients

Scale

Instructions

  1. Thinly slice ½ a red onion. (Feel free to double the batch)
  2. Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.
  3. Remove from the stove and let cool.
  4. Place onions and liquid in a clean jar and store in the fridge.
  5. Add fresh herbs if you like.
  6. This will last 2-3 weeks in the fridge.

Notes

  1. For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.
  2. For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.
  3. For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!

 

Nutrition

  • Serving Size:
  • Calories: 8
  • Sugar: 1.5 g
  • Sodium: 116.7 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 1.8 g
  • Fiber: 0.1 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Keywords: pickled red onions, pickled onions, pickled onion, pickling onions, how to pickle onions, best pickled onion recipe,

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Comments

  1. I have been using this recipe for years now, it is absolutely wonderful! Always a hot and usable within just a few hours. I absolutely love it!

    1. No Lynn, not with this recipe- it is not the right acidity, so I would look up shelf-stable cucumber pickles. 🙂

  2. Yum! Made the Indian version to go with your Bombay Burrito recipe. So so so delicious!

  3. Hi Silvia, I’ve just made a post about this recipe on Insta with a photo etc! SO I have made your Pickled Red Onions – in 6 different types of vinegars this morning (w/ Carraway, Cummin, Pepper & Coriander seeds; plus a smidgen of garlic)! Anyway the Insta photo says it all but thanks for a wonderful morning in the kitchen… I cannot wait to taste the results in about a week at least, the mix of the full amounts of salt & sugar you suggest in the recipe were super throughout each type of vinegar! Also in the tasting of the fresh ‘dregs’ of each blend was sublime. Looking forward to the Apple Cider version – it was very smooth! Cheers…

  4. Another easy recipe with BIG flavor!! Love these on wraps of all kinds….,bowls…..tacos.,,, salads….

    Thanks!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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