Quick Pickled Red Onions

Pickled red onions are tangy and slightly sweet－and simple to make. The flavor and crunch make them a perfect addition for everything from sandwiches to salads to dressings.

Most recipes for quick pickled red onions make more than I need. I find one jar is enough for us. It lasts about two weeks and when it’s gone, I simply make another batch.

The process is simple enough. You cut a red onion into thin slices and pack them into a jar. Then, make a simple vinegar brine, similar to the recipe for refrigerator pickles. Pour the brine over the onion slices and pop the jar in the fridge. They’re ready in two days and keep for two weeks.

I put them on sandwiches and salads. They’re so good, you can use them on anything that needs a little flavor boost－like chicken or tuna salad.

Essential Ingredients

Here’s what you need to make a batch of these red onions.

• Red Onions. You’ll need either one small red onion or half a large onion. 
  Tip: Cut the onion into thin slices. This helps them pickle quickly and is the perfect size for topping things like tacos or salads.
• Vinegar: Use whatever vinegar you like. I prefer apple cider vinegar because of the tangy flavor. 
• Sugar. Adds a touch of sweetness and balances the acidity of the vinegar.
  Tip: Adjust the amount of sugar in the brine depending on how sweet you like the onions. You can also substitute the sugar for honey or maple syrup. 
• Salt. Enhances the flavor. Use regular table salt or sea salt.

Optional Seasonings

Think of this recipe as a starting point. Add these ingredients to the jar to add different flavors to the onions. 

• Black Peppercorns.
• Mustard Seeds.
• Garlic Cloves
• Red Pepper Flakes
• Cinnamon Stick

How to Make Pickled Red Onions

1. Place the red onion slices into a clean jar. If you’re adding any other ingredients, like peppercorns or garlic cloves, add them now. 
2. Make the brine by heating the vinegar, water, sugar, and salt to a boil. 
3. Pour the warm brine over the onions. 
4. Place the jar in the refrigerator. Wait two days and then enjoy. During this time, the red onions will turn bright pink.

Serving and Storage Information

Pickled red onions are great on salads and sandwiches, of course. But they’re also amazing served alongside BBQ or put on your favorite breakfast sandwich. I also like to whisk some of the brine into homemade salad dressings for a little extra flavor.

These keep for up to two weeks in the refrigerator.

Print

Quick Pickled Red Onions

Easy recipe for pickled red onions.

Prep Time 15 minutes

Total Time 15 minutes

Servings 1 pint

Ingredients

• 1 medium red onion sliced, about 2 cups
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon salt

Optional Seasonings

• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1 stick cinnamon stick
• 1 clove garlic smashed
• 1/4 teaspoon red pepper flakes

Instructions

1. Place red onion slices into a 16 ounce (pint) jar. If you’re adding seasonings, add them to the jar now.

2. Combine apple cider vinegar, water, sugar, and salt. Bring to a boil. Remove the brine from the heat and let cool for a few minutes.
3. Carefully pour brine into jar, covering the onion slices.
4. Let cool at room temperature for about an hour. Place a lid or cover on the jar and refrigerate for two days before enjoying. Store the red onions in the refrigerator. They keep for about 2 weeks.