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 Quick Pickled Red 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, Turkey Zucchini Meatball Salad
- Grain Bowls: Spicy Mexican Shrimp Bowls, Burrito Bowl
- Veggies! : Crispy Cauliflower with Tahini Yogurt
- Avocado Toast!
- Frankies! (aka Bombay Burritos)
Pickled Onion 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
more favorites from feasting at home
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 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
So yummy. I made this adding black pepper, fenugreek, and bay leaves. my house smelled so good.
Sounds delicious Ann!
These are just great to have on hand. Dead easy to make and absolutely delicious. Great stuffed in tortillas with shawarma chicken and salad or added to a Budda bowl. Simply fab.
Thanks and glad you enjoyed these Lorna! Yes, good on everything. 😉