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
Super easy, endlessly versatile and absolutely delicious every time. Thanks!
Thanks Michelle! Glad you like these!
Hi Sylvia! Your recipes are the best, thanks you for sharing your gift! I was wondering if cutting back the sugar would be okay? Any suggestions on an amount to cut back to? I really want the flavor, but eat lower carb due to type one diabetes. Thanks!
You can certainly can try! Try halving it, you can always add more. 🙂
Yes, it’s just there to temper the acidity and not necessary for preservation. Adjust to suit your palate.
So easy. So delicious. It definitely makes everything you add them to better.
Thanks so much Sheila! I am so glad you are enjoying these Pickled Onions!
I make a batch of these every few weeks…easy, delicious and make so many dishes that much tastier!
Thanks so much Kristen, I love them too!
Super easy and just elevate the flavour and add and interesting component to any recipe as a topper. I am someone that cannot tolerate raw red onions anymore but these are perfect.
Great to hear Tracey, and thanks for dropping a comment and rating;very appreciated 🙏
Easy to make and thoroughly enjoyed
Thanks so much, Jennifer- I really appreciate you! ❤️
Delicious! I made these to go on the Bombay Burritos (OMG! SOOooooo delicious!). The pickled onions are easy to make—I’ll definitely make them again.
Glad you enjoyed these Tammy- so good on everything!
Excellent recipe
Thanks Carolyn!
I love pickled everything! Have made these so many times now, they’re pretty much always in our fridge—and you can add them to sooo many dishes!
Yes, totally Jess! I am so happy you enjoy these and thankyou for rating; it is always very appreciated.
Hi Sylvia, how much of the Indian spices should we be adding? Luckily, we have the option to add all the ones you listed. Can’t wait to use in the Frankie Burrito!!
I would do 1/2 teaspoon each, and more if you like!
Love this recipe for pickled onions. It is not overly sweet and the spices come through. I also like the alternatives offered for different cuisine profiles. Yum.
Thanks so much- it is a staple around here.
Our family loves onions and this pickled onion recipe has become a family favorite. Having experimented with various combinations of vinegars, I favor 1/2 white and 1/2 rice wine vinegar which keeps the pickling liquid nearly clear and lets the beautiful purple color of the onions shine. All the spice combinations work well – we especially love the Indian and Mexican versions. These onions can find a place on nearly every plate!
Thanks Robin!
Amazing !!! Thank you.. the best pickled onions recipe I’ve used, no faff or hassle! Thank you! My 2 year old and 6 year old love them too!!!!
Awesome Jazmine!
Bright and flavorful
Loved these. I would love to be able to use the 3x recipe due to having a large bag of onions and easy to read, just in case it’s possible – right now it didn’t update!
Can you try it again? I think I fixed it Rachel!
Made this and used with your lamb burger recipe. Scrumptious!
I almost always make one of your recipes when I’m having friends over for dinner as I can be confident they will be thoroughly enjoyed!
😊
That is so nice to hear Leslie!
Love this recipe! Adds the perfect punch of flavor to any dish. Can you reuse the liquid for another onion?
I have tried but find its not quite as punchy- perhaps adda splash more vinegar?
I have been using this recipe for years now, it is absolutely wonderful! Always a hot and usable within just a few hours. I absolutely love it!
I agree, it just makes everything better!
How long do I need to put in the fridge before they’re ready?
Just until cold. 🙂
Can I can the pickled onions?
No Lynn, not with this recipe- it is not the right acidity, so I would look up shelf-stable cucumber pickles. 🙂
Thank you!
😊
Yum! Made the Indian version to go with your Bombay Burrito recipe. So so so delicious!
Awesome- I love that version!
Hi Silvia, I’ve just made a post about this recipe on Insta with a photo etc! SO I have made your Pickled Red Onions – in 6 different types of vinegars this morning (w/ Carraway, Cummin, Pepper & Coriander seeds; plus a smidgen of garlic)! Anyway the Insta photo says it all but thanks for a wonderful morning in the kitchen… I cannot wait to taste the results in about a week at least, the mix of the full amounts of salt & sugar you suggest in the recipe were super throughout each type of vinegar! Also in the tasting of the fresh ‘dregs’ of each blend was sublime. Looking forward to the Apple Cider version – it was very smooth! Cheers…
Great to hear Michael! Will look for the post!
Another easy recipe with BIG flavor!! Love these on wraps of all kinds….,bowls…..tacos.,,, salads….
Thanks!
Glad you enjoyed them!
Excellent and exceptional recipes great god bless yo
Thanks Davider!