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 1x
- 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
I used kosher salt, wondering if I was supposed to use table salt because we thought it needed to be a little more briney. The 2 Tbls of sugar made this a little on the sweet side but all and all this was a good foundation for us to make it our own. BTW, this was our first attempt at pickling onions, thanks.
Totally make it to your taste Geri! I like to taste the brine as I am making it and adjust from there. Thanks for giving it a try!
💕 Absolutely love this quick pickle recipe. These onions go with everything and sometimes enjoyed by themselves 😉.
Awesome! So glad you gave them a try.
Absolutely fabulous. I don’t even like vinegar but my husband does. I’m trying to get more used to it as so many low fat vegan options use it so thought I’d try your recipe as I’ve loved your recipes for a long time. Can’t believe it. I love the pickled red onions. I used white wine vinegar as I thought plain white would be too harsh. Perfect. Thank you
So glad you gave them a try!
I made these for a salad topping and it was SO delicious! You get such a great bite of flavor without the lingering pungency of the raw onion.
Great! They are good on almost everything!
These are now a staple in our fridge, we eat them with absolutely everything! Another fantastic, easy yummy recipe, thank you!!
Awesome to hear Karen! Thanks so much for circling back and rating these for us!
This seriously is THE BEST added to absolutely everything!!!
Lucky it’s so fast to make as it’s seriously fast to be devoured!
Glad you are enjoying Barbara!
love it
Thanks!