A delicious recipe for Pickled Red Onions, that is fast and easy and 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!
Give all your favorite foods like tacos, bowls, burritos, wraps, or grilled meats a huge burst of flavor in an instant with pickled 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 and store them in the fridge for up to two months – 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, 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!
Experiment with adding whole spices- coriander, peppercorns, cumin seeds, fennel seed, juniper berries, allspice, caraway, celery or even star anise!
For a Mexican version, add cumin and coriander seeds plus chopped sage or oregano to the cooling pickling liquid. A couple slices of jalapeño are nice too!
For a Scandinavian version, add fresh dill, caraway and peppercorns.
For an Indian twist, 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 Mexican dishes 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.
Try these on:
Indian Burritos called Frankies!!!
Grilled Steak Tacos with Chimichurri
Quick Fish Tacos with Cabbage Slaw
PrintPickled Red Onions
A simple tasty recipe for 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.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: condiments
- Method: pickled
- Cuisine: Northwest
Ingredients
- ½ a red onion, very thinly sliced
- ½ cup white vinegar, or use 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.
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 2-3 minutes, stirring.
Remove form the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.
Add fresh herbs if you like.
Notes
For a Mexican version, add cumin and coriander seeds plus chopped sage or oregano to the pickling liquid. A couple slices of jalapeño are nice too!
For a Scandinavian version: add fresh or dried dill, peppercorns, and caraway!
For an Indian version; fennel seeds, coriander, fenugreek leaves
Keywords: pickled red onions, pickled onions, pickled onion, pickling onions, how to pickle onions, best pickled onion recipe,
Anonymous says
May 13, 2018 at 10:38 pmCan I add rice vinegar instead?
Sylvia Fountaine says
May 15, 2018 at 5:56 amYes!
Susan says
October 26, 2018 at 6:09 amDo you believe red onion is essential? I only have brown.
Sylvia Fountaine says
October 26, 2018 at 2:46 pmThat will work- just not as colorful!
Terry says
October 30, 2018 at 9:05 amThis 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.
★★★★★
Sylvia Fountaine says
October 30, 2018 at 6:16 pmHaha! You are funny. Glad you liked them. They go with everything! Indian spices sound divine!
Jaime says
December 17, 2018 at 11:27 amThese 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!
Rebecca | HikeGourmet says
May 27, 2019 at 8:22 amI 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!
Sylvia Fountaine says
May 27, 2019 at 10:34 amLet me know what you think!
Jacke M says
May 29, 2019 at 6:06 pmI used Solera 30 sherry vinegar and was fabulous. Not as pungent as white vinegar
★★★★★