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!
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! | 35-sec video
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
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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,
Love this recipe. I can tailor the spices and it’s such a great addition to so many things. I usually use them in salads, sandwiches, or a wrap!
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Yes, very customizable- glad you are likeing it Micky!
So good! New refrigerator staple. Thank you!
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Yay! Glad you like them Lisa! So good on everything.
This literally took me 10 minutes to make and it is soooo good! I doubled the batch and it made one mason jar full (good thing since I have been eating it straight from the jar!). I went through our spices and anything that was whole I threw a pinch in and it turned out to make an awesome combination. I used half red wine vinegar and half apple cider vinegar and threw in a few whole fresh garlic. My very discerning husband said they were better than any restaurant pickled onions he has had. So versatile as well, I look forward to trying this on several dishes.
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Awesome Amy!
The Pickled onions were delicious .
Can I try putting mint leaves next time?
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sounds good to me!
Well, this is fabulous. I just purchased a 10 lb bag of Red onions because it was so economical. my husband just asked me what I was going to do with all those onions?
Can I preserve these onions as I do with my Chow Chow and pickles?
Do you mean can you pressure-can these? This recipe is not designed for canning. BAsically just refrigerator pickles- but I like your idea, A LOT!
Hi Sylvia Fountaine:
No, not pressure canning but, canning with a Canner boiling them as I do with my Bread and Butter Pickles so that they are shelf stable??
I don’t think the acid level here would be right for that. I think if you found the correct acid level-or vinegar amount (in a recipe designed for that) and then added the spices,it would work. This is probably too weak of a vinegar solution for canning. Just guessing here.
Great. Everyone enjoyed them.
★★★★★
I am definitely looking forward to trying this! One question… if adding sliced jalapeno for the Mexican version, is it added before the simmer or afterward? Thanks!
After simmering 🙂
So quick to make, and elevated our quinoa salad to another level. This hits the spot!
★★★★★
I’ve made this twice now and it’s really good. the onions come so soft and not at all acidic like raw pickled onions do. I use them on everything…fried eggs, sandwiches, salads. cheese plates etc.. so good.
For whole spices I’ve used lightly toasted fennel seeds, nigella seeds and coriander seeds which makes a nice subtle flavour that goes with everything I think.
★★★★★
These are amazing!!! I was shocked cause I had more onions so I just wing it with adjusting the ingredients but it did well!! I can’t wait for tacos tonight I’ll let you all know how it goes!!
★★★★★
Please do!
What if I dont have kosher salt? Can I sub pink or regular table salt?
Yes, regular salt is fine1
The Pickling or Kosher salt doesn’t have the iodine that table salt as this will cause the colour of your pickles to turn dark. Also there is an anti-caking element in some salt , that Pickling salt doesn’t have.
Hi! Could you pickle these in lemon juice? I’m alergic to vinegar. Thanks!
Give it a try!
Could you can these in a water bath, or would the recipe need to be changed for that to work? These look delish!Thanks!
It’s definitely not a canning recipe. Not sure about the acid levels here. Sorry…
You could use a little lemon juice in them to raise the acidity.
These are so simple, quick, and delicious. They have quickly become a staple in my house. My kids like to snack in them 😊
★★★★★
Another fabulous recipe from you Sylvia!
Simple to make and so very delicious.
A lovely addition to our evening salad.
Thankyou.
Ps… I still have not purchased bread since early May when I first commenced making your ‘no-knead sourdough’- it’s just so beautiful to eat!😍
★★★★★
Love it! Great to hear Marc!
Why can’t they be stored in the fridge for more than three weeks? Do they become unsafe??
Hi Robert, If you want to keep it longer, I would add a couple more tablespoons of vinegar. 🙂
Just as easy as it says…and delicious, crisp, onions.
★★★★★