This quick pickled red onions recipe soaks thinly sliced red onion in a warm vinegar, sugar, and salt brine for a tangy, crunchy topping that’s ready in about 30 minutes with no canning equipment required. This easy pickled onion recipe has become a staple for adding instant brightness to tacos, salads, grain bowls, and sandwiches.
Recipe at a Glance
Prep Time: 10 minutes
Total Time: 30 minutes (mostly inactive)
Servings: 8
Category: Condiment
Why You’ll Love This Quick Pickled Red Onions
- This quick pickled red onions recipe takes just 10 minutes of hands-on time.
- No canning equipment or special skills required, just a jar and hot brine.
- Adds instant brightness and crunch to almost any savory dish.
- A great way to use up extra onions before they go soft.
Ingredients You’ll Need
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1 clove garlic, optional
- 1/2 tsp peppercorns, optional
How to Make Quick Pickled Red Onions
- Thinly slice the red onion and pack it into a clean jar.
- In a saucepan, heat the vinegar, water, sugar, and salt until the sugar and salt dissolve.
- Add the garlic and peppercorns to the jar, if using.
- Pour the hot brine over the onions.
- Let cool to room temperature, then refrigerate for at least 30 minutes before using.
Tips for the Best Quick Pickled Red Onions
- Slice the onion thinly and evenly for this quick pickled red onions recipe so they pickle at the same rate.
- Use a clean glass jar with a tight-fitting lid for the best storage.
- The onions turn a vibrant pink color as they pickle, which is completely normal.
- Let the onions sit for at least a few hours for the best flavor, though they’re usable after 30 minutes.
Variations to Try
- Add a sliced jalapeño to the jar for a spicy version.
- Swap white vinegar for apple cider vinegar for a slightly sweeter flavor.
- Use white onions instead of red for a milder pickled onion.
How to Store It
Store in the fridge for up to 3 weeks in a sealed jar.
Frequently Asked Questions
How long do quick pickled red onions last?
Stored in the fridge in a sealed jar, they keep well for up to 3 weeks.
What can I use quick pickled onions on?
They’re great on tacos, burgers, salads, grain bowls, sandwiches, and avocado toast for an instant tangy crunch.
Do I need special canning equipment for this recipe?
No, this is a quick refrigerator pickle that only requires a clean jar — no canning or sterilizing equipment needed.
Why did my onions turn bright pink?
Red onions naturally release anthocyanin pigments when they hit the acidic vinegar brine, turning the onions and brine a vivid pink color.