My chef’s perfected pickled onion recipe takes only 10 minutes to make and adds a burst of flavor to tacos, burgers, salads, and more! Video.
As a chef and caterer, I can’t tell you how indispensable this pickled onion recipe has been over the years! They have been a staple in my kitchen for as long as I can remember- elevating dishes with punchy color and flavor.
The secret to the best pickled onions… is the brine! After years of perfecting and refining, we’ve found the perfect balance of tangy, salty and sweet that turns out perfect every time. Just read all our reviews!
The best part? These pickled red onions take only 10 minutes to make and can be kept in the fridge for up to 3 weeks. What a huge payoff!
Watch how to make pickled onions
What you’ll need
To make this pickled onion recipe, you’ll only need five ingredients: red onions, vinegar, sugar, salt, and water. Then, you can flavor as you like!
- Sliced Onions: Red onions are beautiful here, but white or yellow onions work too in a pinch. Thinly sliced- or use a mandolin!
- Vinegar: White vinegar or white wine vinegar will ensure the brightest, clearest colored brine and the longest shelf life in the fridge. 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 your flavor profile. Our favorites include fennel seeds, peppercorns, coriander seeds, cumin seeds.
- Optional additions: Garlic clove, red pepper flakes, jalapeno slices, bay leaves, or fresh herbs.
- Mason jar- for storage!
Pickled Onions Instructions
- Prep: Thinly slice onions using a sharp knife or a mandolin.
- Make the brine: In a small saucepan, bring white vinegar, water, salt, sugar to a boil. Add any whole spices you like.
- Combine: Add the sliced red onions to the vinegar mixture, and stir for 30 seconds.
- Cool & store: Turn the heat off, cool on the counter, then store in a clean mason jar and refrigerate!
Storage
Pickled onions will keep in an airtight jar in the refrigerator for up to 3 weeks.
Variations
Depending on the flavor profile you want, you can enhance the pickled onion recipe with ous whole spices, seeds and flavors.
- Mexican : add whole cumin seeds, coriander seeds plus Mexican oregano to the pickling liquid. Thinly sliced jalapenos are nice too.
- Scandinavian Style: add fresh dill, caraway seeds and black peppercorns.
- Indian: fennel seeds, coriander, black mustard seeds, and fenugreek.
- Island style: Allspice berries, cumin seeds, black peppercorns
Ways to Use Pickled onions!
Use them on tacos, enchiladas, burritos, burrito bowls, or with any meal you want to add a punch of flavor! We love them on…
- Tacos: Chipotle Portobello Mushroom Tacos, Salmon Tacos, Cauliflower Tacos with Mole Sauce
- Burgers and Sandwiches: Falafel Burgers, Healthy Delicious Bison Burger, Portobello Mushroom Burger, Halloumi Wrap, Blackened Salmon Sandwich
- Salads: Taco Salad , Wedge Salad , Little Gem Salad with Dilly Ranch Dressing
- Grain Bowls: Spicy Mexican Shrimp Bowls, Burrito Bowl
- Veggies! : Crispy Cauliflower with Tahini Yogurt
- Avocado Toast!
- Frankies! (aka Bombay Burritos)
FAqs
These quick pickled onions last up to 3 weeks in a sealed mason jar in the fridge.
When making 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 wine vinegar is best when pickling onions because they 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.
More Favorite PickleD & Preserved
I am so excited for you to try these! They pair really well with Mexican Recipes and I love them on Indian food – but they elevate practically everything.
Print
Pickled Onion Recipe
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 1 cup
- Category: condiments
- Method: pickled
- Cuisine: american
- Diet: Vegan
Description
My chef’s perfected pickled onion recipe takes only 10 minutes to make and adds a burst of flavor to tacos, burgers, salads, and more! Video.
Ingredients
- 1 cup red onion, very thinly sliced
- 1/2 cup white vinegar or white wine vinegar; see notes.
- 1/2 cup water
- 3/4 teaspoon salt
- 2 tablespoons cane sugar (or sub honey , agave, or another substitute)
Optional additions:
- 1 tablespoon of whole spices (any combination of black peppercorns, fennel seed, cumin seed, coriander seeds, mustard seed) I like: 1 teaspoon of each: fennel seeds, cumin seeds, and coriander seeds.
- 1–2 garlic cloves, sliced
- 1–2 bay leaves
- Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill)
- Jalapeno slices
Instructions
- Thinly slice red onion (you’ll need one cup)using a sharp knife or mandolin.
- Place the vinegar, water, salt, sugar and optional whole spices in a small pot on the stove and bring to a boil.
- Add the sliced red onions and simmer for 30-60 seconds, stirring.
- Turn off the heat and let this cool completely.
- Place in a clean mason 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!