This Pickled Onions Recipe is the best!  Give your favorite meals a huge burst of flavor with these picked onions in just 15 minutes! They keep for up to 3 weeks in the fridge, but we doubt they will last that long! Video.

This Pickled Onions Recipe is the best!  Give your favorite meals a huge burst of flavor with these picked onions in just 15 minutes! They keep for up to 3 weeks in the fridge, but we doubt they will last that long! Video.

Pickled Onions give all our favorite foods like tacos, bowls, burritos, and wraps, a massive burst of flavor!  So simple and easy, but the difference they can make to an ordinary meal, can be mind-blowing!

This pickled onion recipe only takes 10-15 minutes and will keep in the fridge for  up to 3 weeks. What a huge payoff! But trust me; I doubt this small batch of pickled red onions will even make it that long… you’ll find a hundred uses for them!


 Pickled Onions Recipe | 35-sec video


 Pickles Onions Ingredients

To make this pickled onion recipe, you really only need 5 basic ingredients; red onions, vinegar, sugar, salt and water. Then you can embellish as you like!

 pickled onions recipe

How to make Pickled Onions

  1. Slice red onions thinly using a sharp chef’s knife or a mandolin.
  2. In a small pot, bring white vinegar,  water, salt, sugar to a simmer. Add the onions and stir for 30 seconds. Turn the heat off, cool on the counter, then store in a clean jar and refrigerate!
  3. Pickled red onions will keep up to 3 weeks in the fridge.

Variations 

Depending on what you are serving up for dinner, you can enhance the pickled onions with different whole spices, seeds and flavors!

  1. Mexican Pickled Onions: add whole cumin seeds and coriander seeds  plus Mexican oregano to the pickling liquid. Thinly sliced jalapenos are nice too.
  2. Scandinavian Style: add fresh dill, caraway and peppercorns.
  3. Indian pickled onions:  fennel seeds, coriander black mustard seeds, and fenugreek.
  4. Island style: Allspice berries, cumin seeds, peppercorns
Pickled Onions Recipe

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

Pickled Onion FAqs

How long do homemade pickled onions last in a jar?

These pickled onions last up to 3 weeks inn a jar in the fridge.

Do you need to soak onions before pickling?

When making quick pickled onions stored in the refrigerator, there is no need to soak the onions first.

What onions are best for pickling?

Red onions and shallots are best for pickling because of their beautiful vibrant color. But any onion can be pickled.

What is the best vinegar to use for pickled onions.

White vinegar or white rice vinegar is best when pickling onions because will both amplify their color-producing bright and vibrant results with a clear pickling liquid- whereas apple cider vinegar or red wine vinegar can “muddy” and mute their color.

Ways to use Pickled onions

Pickled onions can be used on tacos, enchiladas, burritos, or burrito bowls, or any any meal you want to add a punch of flavor!

I am so excited for you to try these! Pickled Red Onions will give your favorite foods a burst of flavor!  They pair well with so many  Mexican Recipes and I love them on Indian food – but they really go with almost everything.

More pickling recipes you may enjoy

⭐️ Do you love them? Please rate these for us!

xoxo

Sylvia

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How to make pickled onions!

Pickled Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 65 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: condiments
  • Method: pickled
  • Cuisine: american
  • Diet: Vegan

Description

This Pickled Onions Recipe is the best!  Give your favorite meals a huge burst of flavor with these picked onions in just 15 minutes! They keep for up to 3 weeks in the fridge, but we doubt they will last that long! Video.


Ingredients

Units Scale

Optional additions:

  • garlic cloves, cut in half
  • Bay leaves
  • Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill)
  • Jalapeno slices

Instructions

  1. Thinly slice red onion (you’ll need one cup)
  2. Place the vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a simmer. Add the onions, and simmer for 30-60 seconds, stirring. Turn off the heat.  Stir in any of the optional additions above. Let this cool completely.
  3. Place in a clean jar and store in the fridge for up to 3 weeks.

Notes

Vinegar:  White vinegar is more concentrated than other kinds of vinegar.  If subbing other vinegar like rice wine viniegar, apple cider vinegar or red wine vinegar, and you plan on keeping this for 3 weeks in the fridge, I would lower the water by 2 tablespoons. White vinegar will also ensure the clearest-looking pickling liquid and amplify the red onion’s color.

Pickled Onion Variations:

  1. Mexican pickled red onions: add sliced jalapeno and whole cumin seeds and coriander seeds, 1-2 whole clove seeds, garlic, plus Mexican oregano to the pickling liquid.
  2. Scandinavian pickled red onions: add fresh dill, caraway and peppercorns.
  3.  Indian pickled red onions: add fennel seeds, coriander seeds and either fenugreek, cilantro or curry leaves.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 20
  • Sugar: 3.2 g
  • Sodium: 219.1 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 4.2 g
  • Fiber: 0.3 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

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Comments

  1. Do you need to leave the onions and liquid to cool entirely before placing them in the fridge? 🙂

    1. 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.

  2. 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

  3. 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!

  4. 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.






  5. 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?






  6. Hi
    Is half an onion the correct amount in the pickled onion recipe. It doesn’t seem very much
    CHeers
    Anne

    1. Hi Anne feel free to double the recipe. Just wanted there to be enough liquid to cover completely. 🙂

  7. OMG, incredible. The pickled onions, the chutney – all to die for. I made double recipe and made bowls out of the leftovers. Delish!

  8. 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

  9. 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






  10. 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?






  11. 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!






  12. The perfect balance. Love this recipe, use it repeatedly! The addition of whole spices brings this to the next level. Thanks !






  13. Hands-down the BEST recipe for pickled red onions that I have found. So flavorful- using them on everything.






  14. 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!

  15. 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!

  16. 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.






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