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
At what point should any oregano, cilantro, or fenugreek be added? Do I just throw it in at the same time as the whole spices?
Also, I’ve been loving the chipotle portobello tacos. Your Frankies recipe is up next!
Awesome Alex! yes, just add at the same time!
Yum! I made this for the Bombay Burritos recipe. I’m happy to eat these onions on their own – delish! Will definitely make again.
Thanks so much Michelle!
I love this recipe. So easy to make! I keep a big jar on hand all the time because it’s such a great add to so many meals!
Happy you like this one Sarah!
Does the type of vinegar make a difference in the resulting flavor? Or does it all end up tasting the same regardless of which type of vinegar?
It can make a slight difference- and also can affect the color of the onions. But I use different vinegars all the time here- it’s fun to mix it up and experiement.
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!
Yes, very customizable- glad you are likeing it Micky!
So good! New refrigerator staple. Thank you!
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.
Awesome Amy!
The Pickled onions were delicious .
Can I try putting mint leaves next time?
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.
Simple recipe but packs so much flavor as well as adding beautiful color to any dish! We used them on the birria tacos and they’re delish!
A great combo! Thanks Sarah!
I needed pickled onions for a tuna salad recipe from the New York Times and found your recipe at the right time. They are a wonderful
addition to my refrigerator. We love them as an addition to sandwiches. Thank you.
Awesome Robin, thanks!
👍
These are the best!! One question … where did you get your square swing top jars? I love them!
Thanks – at a vintage store.
does the onion lose the crunchiness by simmering in hot liquid ?
Not really! don’t simmer if you want extra crunchy.