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!
- Red onion: One small red onion, 3-4 inches in diameter.
- Vinegar: Using white vinegar will ensure the brightest clearest color, as well as the longest shelf life in the fridge. White vinegar is more concentrated than Rice Wine Vinegar, Apple Cider vinegar or Red wine vinegar– all of which will also work but check the recipe notes.
- Sweetener: White cane sugar offers up the clearest, cleanest-looking pickling liquid- but honey, maple syrup, coconut sugar or agave can all work too; however, know that they can “muddy” the color.
- Salt & Spices: Whole Spices add so much flavor here, depending on the direction you are going. Our favorites include fennel seeds, peppercorns, coriander seeds cumin seeds, caraway seeds, star anise, juniper berries, allspice berries, and peppercorns.
- Optional additions: Garlic, jalapeno slices, bay leaves, and fresh herbs.
How to make Pickled Onions
- Slice red onions thinly using a sharp chef’s knife or a mandolin.
- 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!
- 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!
- Mexican Pickled Onions: add whole cumin seeds and coriander seeds plus Mexican oregano to the pickling liquid. Thinly sliced jalapenos are nice too.
- Scandinavian Style: add fresh dill, caraway and peppercorns.
- Indian pickled onions: fennel seeds, coriander black mustard seeds, and fenugreek.
- Island style: Allspice berries, cumin seeds, peppercorns
A small batch recipe that is fast and easy and will elevate many dishes you already make.
Pickled Onion FAqs
These pickled onions last up to 3 weeks inn a jar in the fridge.
When making quick pickled onions stored in the refrigerator, there is no need to soak the onions first.
Red onions and shallots are best for pickling because of their beautiful vibrant color. But any onion can be pickled.
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
PrintPickled Onions Recipe
- 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
- 1 cup red onion, very thinly sliced
- 1/2 cup white vinegar (or use rice wine vinegar, apple cider vinegar or red wine vinegar – see notes)
- 1/2 cup water
- 3/4 teaspoon salt
- 2 tablespoons sugar (or sub honey , agave, or another substitute)
- 1 teaspoon whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
Optional additions:
- garlic cloves, cut in half
- Bay leaves
- Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill)
- Jalapeno slices
Instructions
- Thinly slice red onion (you’ll need one cup)
- 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.
- 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:
- 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.
- Scandinavian pickled red onions: add fresh dill, caraway and peppercorns.
- 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
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!