Pickled Red Onions

These quick-pickled red onions are tangy, slightly sweet, and insanely versatile. Make a batch and keep them on hand to brighten salads, sandwiches, tacos, and wraps.

Why You'll Love Pickled Red Onions

These pickled red onions are the ultimate flavor booster-bright, tangy, and just the right amount of bite. They're the secret to making any dish pop, from tacos and burgers to grain bowls and salads.

Tips and Tricks

• Use a mandoline for ultra-thin, even slices that pickle faster and look more professional.
• Let the onions sit for at least 30 minutes before serving for best flavor and texture.
• Try using red wine vinegar or apple cider vinegar for different flavor profiles.

Variations

Switch it up with these fun twists:

• Add a few slices of fresh jalapeño for spicy pickled onions.
• Swap garlic for ginger or star anise for a more aromatic version.
• Use a mix of red and white onions for a more complex flavor and color contrast.

Substitutions

No worries if you're missing something-try these easy swaps:

• Substitute honey or maple syrup for sugar if you prefer natural sweeteners.
• Use sea salt or pink salt instead of kosher salt (adjust quantity to taste).
• If peppercorns aren't on hand, use a pinch of red chili flakes for subtle heat.

Best Served With

• Avocado toast or grain bowls
• Tacos, burritos, or quesadillas
• Grilled meats or BBQ sandwiches
• Fresh salads or slaws

How to Store Leftovers

• Transfer cooled onions and pickling liquid to airtight jars and store in the fridge. They'll keep for up to 2 weeks. The flavor gets better over time-just give them a quick stir before serving.

Common Questions

Pickled Red Onions

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These quick-pickled red onions are tangy, slightly sweet, and insanely versatile. Make a batch and keep them on hand to brighten salads, sandwiches, tacos, and wraps.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 cups

Course: Dressing/Condiment, Garnish, Side Dish

Cuisine: Global

Ingredients Equipment Method Notes

Ingredients

  

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• 1 large Red onion thinly sliced
• 1 cup White vinegar
• 1 cup Water
• 3 tablespoon Sugar
• 1 tablespoon Kosher salt
• 2 cloves Garlic smashed
• 1 teaspoon Peppercorns

Equipment

• Mandoline or chef's knife
• Heatproof jars with lids
• Medium saucepan

Method

 

Prepare the Onions

1. Thinly slice red onions using a mandoline or very sharp knife.
2. Divide onions between two clean, heatproof jars.
3. Add one smashed garlic clove and ½ teaspoon peppercorns to each jar.

Make the Pickling Liquid

1. In a medium saucepan, combine vinegar, water, sugar, and salt.
2. Heat over medium until boiling, stirring to dissolve sugar and salt.
3. Carefully pour the hot mixture over the onions, fully submerging them.

Cool and Store

1. Let jars cool to room temperature uncovered.
2. Seal with lids and refrigerate. Best after 1 hour, great for up to 2 weeks.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keep the onions submerged in their liquid in a sealed jar in the fridge, they'll hold their crunch and color for up to 2 weeks. Give the jar a shake before using if the onions have settled, and always use a clean fork or spoon to keep the liquid from clouding.

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