Valentina Ablaev
These quick, easy homemade pickled red onions are my favorite way to add bright, tangy crunch to just about any meal! Marinated raw onions are a flavorful, low-calorie topping that makes everyday dishes feel a little more special. With their gorgeous pink color and sweet-and-sour flavor, these onions add the perfect texture to tacos, salads, sandwiches, breakfasts, and so much more!
Why You’ll Always Want a Jar of Onions in Your Fridge
- Big flavor, minimal effort: Red onions, vinegar, and a few pantry staples come together to create a tangy, slightly sweet topping.
- Make any meal better: From shrimp tacos, homemade smash burgers, fresh salads, sandwiches, and breakfast, you can enjoy them in so many ways.
- A colorful finishing touch: Their vibrant pink color and satisfying crunch make even the simplest meals look and taste more exciting.
- Just a few minutes of prep: No complicated steps or canning required! Just slice, prepare the pickling liquid, and let the flavors develop in the fridge.
Tools We Used
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
Ingredients for Pickled Red Onions
- Large red onion – The star of the recipe! Red onions have a slightly sweet flavor that works beautifully with vinegar. Their natural purple-red color turns a gorgeous pink as they pickle.
- Vinegar – Provides the signature tangy flavor and helps balance the onions’ natural sweetness. White vinegar is a classic choice, but apple cider vinegar (ACV) works well for a slightly fruitier taste.
- Water – Mellows the vinegar’s sharpness while keeping the pickling liquid balanced.
- Sugar – Adds a touch of sweetness to round out the tangy vinegar and create that delicious sweet-and-sour flavor.
- Salt – Enhances the overall flavor and balances the sweetness and acidity of the pickling liquid,
- Optional seasonings – Add garlic, black peppercorns, bay leaves, red pepper flakes for spicy pickled red onions, or fresh herbs for extra flavor and a little twist on the classic recipe.
How to Make Easy Homemade Pickled Red Onions
- Slice. Thinly slice the red onion into even rings or half-moons with a mandoline.
- Make the brine. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a soft boil, stirring until the sugar and salt dissolve.
- Fill the jar. Place the sliced onions in a clean glass jar, separating the layers as you go. Add any optional seasonings or herbs you’d like.
- Pour. Once slightly cooled, pour the pickling liquid over the onions, making sure they’re fully submerged.
- Let them pickle. Seal the jar and refrigerate. The onions will gradually turn pink and develop a tangy flavor. For best results, chill overnight before serving.
- Serve and enjoy, friends!
How to Get the Best Flavor and Crunch
- Choose firm, fresh red onions: Look for onions that feel firm and heavy for their size. Red onions are the best choice for this recipe because they have a mild flavor and a purple-red color that turns vibrant pink when pickled. They also stay crunchy when pickled better than white or sweet onions, giving you that perfect bite.
- Choose your vinegar: White vinegar gives pickled red onions that clean, sharp tang and lets their natural flavor shine. Alternatively, use apple cider vinegar for a fruitier, sweeter taste. Red wine vinegar gives a richer flavor and a deeper pink color. Rice vinegar is another option for a milder, slightly sweeter taste. Use white vinegar for a classic, tangy pickle or experiment with different varieties to find your favorite!
- Warm up your pickling liquid: Heating the vinegar mixture helps the sugar and salt dissolve.
- Keep every slice submerged: Pour enough pickling liquid over the onions to fully cover them, then gently press them down if needed. This helps the slices pickle evenly and soak up all that delicious flavor.
- Let the fridge do its thing: A few hours in the fridge helps the flavors develop. For a more pronounced sweet-and-tangy flavor, let the onions chill overnight before serving.
Tips for Pickling Like a Pro
- Use a mandoline: For thin, uniform red onion slices without the extra chopping, a mandoline slicer is your best friend. It helps the onions pickle evenly and saves prep time.
- Glass is best: A clean glass jar with a tight-fitting lid is ideal for storing your pickled red onions in the fridge. Glass won’t absorb strong vinegar smells or flavors, and you can see those gorgeous pink onions through the sides.
- Cool before storing: Let the onions cool slightly before sealing and refrigerating. This gives them a little time to soften and absorb the flavor.
- Label your jar: Pickled red onions stay fresh in the fridge for two weeks. Add a label with the date so you can keep track of when you made the batch. Honestly, they’re so good on everything that ours never last that long!
How long Can You Store Pickled Onions
When stored properly and in the fridge, pickled onions will keep fresh for up to 2 weeks.
Discard the onions if they are slimy, smell unusual, or have bubbles on the surface.
Put These Pickled Onions on Everything
- Tacos and quesadillas – Add them to one of our delicious taco recipes or these easy steak quesadillas for a bright, tangy bite that balances rich fillings.
- Burgers and sliders – Pile them onto juicy hamburgers, classic crispy chicken sandwiches, or even these buffalo chicken sliders for a little crunch and a punch of flavor!
- Avocado toast – Layer them over creamy avocado toast with crumbled feta, chili flakes, or a fried egg for an easy breakfast or lunch upgrade.
- Grain bowls – Toss them into one of our rice bowl recipes, quinoa bowls, or burrito bowls with roasted vegetables, chicken, or your favorite protein.
- Fresh salads – Sprinkle them over Greek salads, chopped salads, or leafy green salads for extra crunch and a sweet-and-sour kick.
- Sandwiches and wraps – Add them to turkey sandwiches, chicken wraps, grilled cheese, or your favorite subs to brighten up every bite.
- BBQ and pulled pork – Pair them with pulled pork sandwiches, barbecue chicken, or smoky grilled meats. Their tangy flavor cuts through rich, savory sauces beautifully.
- Eggs and breakfast bowls – Add them to our cottage cheese scrambled eggs, breakfast burritos, omelets, or savory breakfast skillets for a fresh contrast to eggs and potatoes.
- Hummus and snack boards – Scatter them over creamy homemade hummus, whipped feta, or a Mediterranean-inspired snack board with pita, cucumbers, olives, and crackers.
Tangy Lovers, Rejoice!
Can’t get enough tangy, zesty, flavor-packed toppings? We’ve got you! Try these easy sauces and condiments to add even more flavor to your favorite meals.
I’d love to see how you enjoyed these pickled red onions! Leave a rating below and share what you topped them on or your favorite way to use them in the comments.
Pickled Red Onion Recipe
These quick pickled red onions add tangy crunch and a pop of color to your favorite meals! With their sweet-and-sour flavor, they’re delicious on tacos, burgers, salads, breakfast, and so much more. Make a jar ahead of time and keep it in the fridge whenever a meal needs a little extra something.
Servings: 1 jar
Ingredients
- 1 medium/large red onion
- 1 cup water
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 Tbsp salt
Optional –
- black or mixed peppercorns
- bay leaf
- 2 garlic cloves sliced
- fresh herbs
- red pepper flakes
Instructions
- Thinly slice the red onion into rings or half-moons. Use a mandoline slicer for perfectly uniform slices.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a soft boil and stir until the sugar and salt dissolve.
- Place the sliced onions in a clean glass jar, keeping the layers separate. Add any optional toppings.
- Let the pickling liquid cool slightly, then pour it over the onions, making sure they’re fully covered.
- Seal the jar and refrigerate. The onions are ready when the water is pink. For best results, wait one day.
- Enjoy these tangy pickled red onions on your favorite meals for up to two weeks.
Notes
- Choose firm, fresh red onions for the best flavor, color, and crunch.
- White vinegar adds classic tang, while apple cider, red wine, or rice vinegar offer different flavor profiles.
- Warm the pickling liquid just enough to dissolve the sugar and salt, don’t boil.
- Make sure the onions are fully submerged in the pickling liquid.
- Refrigerate for a few hours before serving; chilling overnight adds even more flavor.
- Use a mandoline for thin, even slices.
- Store in a clean glass jar with a tight-fitting lid in the refrigerator.
- Keep refrigerated and enjoy within two weeks. Label the jar with the date you made it.
Nutrition
217kcal Calories52g Carbs0.4g Protein0.2g Fat
Nutrition Facts
Pickled Red Onion Recipe
Amount Per Serving
Calories 217
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.01g
Sodium 6991mg304%
Potassium 28mg1%
Carbohydrates 52g17%
Fiber 0.1g0%
Sugar 50g56%
Protein 0.4g1%
Vitamin A 1IU0%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
