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
Pickled Red Onions Ingredients
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!
How to make Pickled Onions
- 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!
Pickled Onion Recipe 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
Storing Quick Pickled Red Onions
Pickled onions will keep in an airtight jar in the refrigerator for up to 3 weeks.
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
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 Red Onion
- 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
These are marvelous. Perfectly balanced pickling liquid. I added some Sunny Paris herb blend. Really good!
Glad you enjoyed Cheryl!
Can I can them by putting them in a hot water bath?
Hi Tina, this is not a “canning” recipe- not enough vinegar here to can these and make them safely shelf stable. Designed for storing the fridge. 🙂
Have made these pickled onions several times now and we use them on virtually everything. They’re really good chopped fine and added to egg salad! Thanks for the super easy, quick and delicious fridge staple.
So glad you discovered these!
My family and friends like these so much I make a double batch every two weeks. I add a thinly sliced jalapeño and thinly sliced medium carrot plus a small piece of star anise which adds a nice touch of flavor.
Love it, sounds really good!
Love these. I put mine in old Bon Maman jam jars and use them on everything!
So glad you are enjoying these!
Fast & easy, inexpensive, and adds that special touch to many foods. A staple in our fridge (along with preserved lemons, fermented hot sauce, and kimchi).
Another opportunity to say Thank You Sylvia and Co.!
Awww… appreciate this Cynthia- thank you!!!
This is the first time I ever pickled anything and found my way here while making the turkey burgers. I used black peppercorns and a bay leaf with the red onion (and have used rice wine vinegar and white vinegar – both delish!) Yummy and keep a long time in the fridge!
Great to hear Claudia!
I made a triple batch of these, along with your recipe for pickled jalapeños (from my garden!), and my husband and neighbors loved both of them. We used them on some leftover steak fajitas tonight, and will find many uses for them in the upcoming days.
I absolutely love your recipes, as I am trying to eat a more plant based diet. I am also originally from the Pacific Northwest (Spokane), and have a beautiful 1 1/2 year old granddaughter named Sylvia, so this site has a special meaning for me! Thanks for the recipes!
Awwww.. how sweet, Teresa! I am so glad you found us and are enjoying the blog!
Recipe was easy and delicious! I have not tried any variation listed but i love those ideas.
Thanks Christina!
My husband loves the pickled onions I make them almost every month!! And they are easy to make. I’ve even made jalapeno pickles!
Great to hear Marylin!
This is a great recipe! I have made pickled onions many times in my life. I have a friend who made this recipe with a cinnamon stick instead of the spices listed. She said it was good. Have you made this with a cinnamon stick? Please let me know.
Not yet Sissy, but I like the idea of it! Fun!
I think pickled onions are your #1 recipe. I make it more often than any other recipe. So versatile, they just bring everything up a notch. I’ve used in sandwiches, soups, and an apple chutney sauce. Love it
Thanks Terry!
easy to make and some added magic to dinner
YAY for the magic!
A magic addition to so many meals and so colourful
So happy you enjoyed this!
Should making something so simple really bring so much joy? I feel pretty fancy with a jar of pickled onions or shallots in my fridge that I made myself. Thank you! I’m going to try the pickled jalapenos next.
Haha…Yes Rebecca! It is those little pleasures that are so vital to a happy life. 🙂 Love it.
I did make the pickled onions and they are great and they are fast and simple to make. So far I have added them to sandwiches and have just eaten them just by themselves. Will put in the next salad I make. Make some today they are delicious and you can use them in so many things.
Thanks Sylvia 🥰
Thanks Cindy! I am so happy you are enjoying them!
Delicious and so versatile. We always have a jar on the go.
Great to hear Avril- same here!
Such joy found in the simplest of things…like these pickled onions. One of many favorite recipes on this site.
So glad you are enjoying!
Simply brilliant! Brightens virtually any meal – both visually as well as with respect to flavour.
Glad you are enjoying Barbara!
Great taste, super easy to make. My only problem is it did not last 3 days in the fridge. I will make another batch this week but double it. I see all kinds of possibilities. Thanks Sylvia
Thanks, Terry! I usually double the batch too!
As promised, these are super easy to make – even easier with a mandolin – and really delicious!
Glad you enjoyed Kimberly- yes, mandoline is perfect here!
Great tasty recipe. Thanks
Thanks Jetta!
When I make these I alwa,yes think we will have enough for other meals but they all get eaten straight away. Luckily they are quick to make!
Haha! Like most things, they never last. 🙂
All commercial supermarket vinegar is 5% acidity in the US, excluding balsamic and some imported rice vinegars. There are very rare exceptions, but you can check the label. White vinegar is definitely not any more concentrated than any other type.
Ok interesting.. I thought it was at 6% acidity, but maybe that was a particular brand I was using.
Tried and love them. Great on salad, mixed bowl, sandwich. Crunchy and delicious!
Thanks Melissa!
I’m curious if you have ever canned this recipe and, if so, what modifications did you make. I’m primarily interested in knowing if they stay crisp.
We haven’t tried canning them. I do know they would lose some of the bright color. But pickles stay crisp when canned so seems like they might? Maybe with a grape leaf (or something with tannin) tucked in the jar.