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.
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!
How to make Pickled Red Onions?
- 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.
- Cool, store in a jar and refrigerate!
- That is it!
Tips: Experiment with adding whole spices!
- Try whole coriander, peppercorns, cumin seeds, fennel seed, juniper berries, allspice, caraway, celery or even star anise!
- 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 .
- Nordic version of pickled red onions: add fresh dill, caraway and peppercorns.
- 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!
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
Quick Fish Tacos with Cabbage Slaw
Print
Pickled Red Onions
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1 ½ cups
- 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
- ½ a red onion, very thinly sliced
- ½ cup white vinegar, or use apple cider or red wine vinegar
- ½ cup water
- 3/4 teaspoon kosher salt
- 1 ½ –2 tablespoons sugar (or honey or other substitute)
- 1–2 teaspoons whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
- optional additions:
- 1–2 garlic cloves, cut in half
- a couple bay leaves
- a teaspoon dried or fresh oregano ( if using on Mexican food)
Instructions
- Thinly slice ½ a red onion. (Feel free to double the batch)
- 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.
- Remove from the stove and let cool.
- Place onions and liquid in a clean jar and store in the fridge.
- Add fresh herbs if you like.
- This will last 2-3 weeks in the fridge.
Notes
- For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.
- For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.
- For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!
Keywords: pickled red onions, pickled onions, pickled onion, pickling onions, how to pickle onions, best pickled onion recipe,
Simple recipe but packs so much flavor as well as adding beautiful color to any dish! We used them on the birria tacos and they’re delish!
★★★★★
A great combo! Thanks Sarah!
I needed pickled onions for a tuna salad recipe from the New York Times and found your recipe at the right time. They are a wonderful
addition to my refrigerator. We love them as an addition to sandwiches. Thank you.
★★★★★
Awesome Robin, thanks!
👍
★★★★★
These are the best!! One question … where did you get your square swing top jars? I love them!
★★★★★
Thanks – at a vintage store.
does the onion lose the crunchiness by simmering in hot liquid ?
Not really! don’t simmer if you want extra crunchy.
Can these be canned?
Nope, unfortunately, I don’t think the vinegar ratio is high enough here.
Love this recipe! We make the version with fennel and coriander seeds all the time.
★★★★★
Do you need to leave the onions and liquid to cool entirely before placing them in the fridge? 🙂
So I like to- only so they don’t heat up the fridge. If you put them in there warm, it doesn’t “hurt” them though.
I made these last night when I was pickling cucumbers too and I accidentally left them out overnight with the pickles! So they were probably not put into the fridge until 12 hours later after I cooked them… do you think they are still good? They are in the fridge now and I haven’t tried them yet. Thanks:) It was my first time pickling onions hehe
I think they are fine!
How long will these last in the fridge?
2-4 weeks
Can’t wait to make these—just wondering what summer pot you used in the first photo? I’ve been looking for one with a wooden handle and have not had luck!
Dansk!
This is a winner! The lengthy cooking caramelized the sugars in the cauliflower into pure deliciousness. We topped it with tahini sauce, also yummy with homemade Zaatar and parsley from the garden, which made it satisfying and surprisingly fulling. Even my non-veg husband loved it. This is going into my favorites.
★★★★★
Oops, this was a comment for the roasted cauliflower.
I made this and doubled the recipe, thanks for sharing it! My only question is do you leave all the spices when you store it or strain the liquid?
★★★★★
Yes, leave the spices in. 🙂
Hi
Is half an onion the correct amount in the pickled onion recipe. It doesn’t seem very much
CHeers
Anne
Hi Anne feel free to double the recipe. Just wanted there to be enough liquid to cover completely. 🙂
OMG, incredible. The pickled onions, the chutney – all to die for. I made double recipe and made bowls out of the leftovers. Delish!
I made this recipe with a few changes… Used rice vinegar, anise seed, and some acv with honey… . also used 1/2 red and 1/2 white onion. Just workin with what I got. Roomate says it smells like fish sauce. Taste is alright,, but I would wait to try it again when I have the right ingredients XOXOX
Yummy onions..
Thank you very much for this information.
★★★★★
Adore these picked red onions and it’s a great way to use up surplus herbs and spices. Make it slightly different each time depending on what’s available but love adding star anise as it adds an beautiful depth to the juices. A quick and easy addition to so many meals especially Mexican! Thanks Sylvia x
★★★★★
Delicious. Served with your vegan taco with smoky chipotle portobellos recipe. These will also be good with several other recipes. I’ve never pickled anything before so am not sure what is on the top of the onions in the picture on the website. Peppercorn? Other?
★★★★★
Thanks Gail! Yes Peppercorns and perhaps coriander seeds. 😉
So easy! Paired this with her vegan tacos and it was amazing! I haven’t tried pickled onions in anything mexican but it worked! I am Asian so picked vegetables are in a lot of dishes. Changes the ethnic taste of tacos in a good way!
★★★★★
Thank Aly! Glad you liked!
The perfect balance. Love this recipe, use it repeatedly! The addition of whole spices brings this to the next level. Thanks !
★★★★★
Hands-down the BEST recipe for pickled red onions that I have found. So flavorful- using them on everything.
★★★★★
So simple and delicious flavor. A favorite around here!
★★★★★
I used Solera 30 sherry vinegar and was fabulous. Not as pungent as white vinegar
★★★★★
I can’t wait to try this! I’ve made “quick” red onion pickles before. But just put them straight into the vinegar. I do like them to still have a bit of crunch. But excited to try simmering to see how they turn out!
Let me know what you think!
These are soooooo good!!! I love pickled onions but this was the first time I’ve ever made them and wow, these are so delicious. And they couldnt have been easier to make. Thanks so much for the recipe!
This is another delicious pickled treat. I followed your recipe exactly and I had one problem. It only lasted two days in the refrigerator. I used it all up on pastrami sandwiches and then as a side dish with some baked salmon. I plan on making a double batch tomorrow and will experiment with some Indian spices.
★★★★★
Haha! You are funny. Glad you liked them. They go with everything! Indian spices sound divine!
Do you believe red onion is essential? I only have brown.
That will work- just not as colorful!
Can I add rice vinegar instead?
Yes!